This moist and flavorful quick bread is infused with the sweet and tangy taste of pineapple. It’s a simple yet delicious treat, perfect for breakfast, brunch, or dessert.
Ingredients:
- For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (drained, reserve juice)
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons reserved pineapple juice (or milk)
- 1/2 teaspoon vanilla extract
- For Topping (Optional):
- Pineapple chunks
Instructions:
- Prepare the Bread:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the drained crushed pineapple, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Bread:
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze:
- In a medium bowl, whisk together the powdered sugar, reserved pineapple juice (or milk), and vanilla extract until smooth. Add more pineapple juice or milk if needed to reach desired consistency.
- Glaze the Bread:
- Once the bread has cooled completely, drizzle the glaze over the top.
- Add Topping (Optional):
- Arrange pineapple chunks on top of the glaze, if desired.
- Serve:
- Let the glaze set for a few minutes before slicing and serving.
Tips and Notes:
- Crushed Pineapple: Make sure to drain the crushed pineapple well to avoid a soggy bread.
- Pineapple Juice: Use the reserved pineapple juice for the glaze, or substitute with milk.
- Bread Variations: You can add shredded coconut or chopped nuts to the batter for added flavor and texture.
- Glaze Variations: You can add a splash of rum or coconut extract to the glaze for a tropical twist.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
Enjoy your delicious Pineapple Quick Bread with Glaze!