This recipe creates a moist and flavorful pineapple quick bread, perfect for a sweet treat or a light dessert. The bread incorporates chunks of pineapple for a burst of tropical flavor and a tender texture. A simple glaze adds a touch of sweetness and shine to the finished loaf.
Ingredients:
For the Pineapple Quick Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple, undrained
- 1/2 cup chopped pineapple chunks (fresh or canned, well-drained if canned)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pineapple juice (from the can) or milk
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in Pineapple: Stir in the undrained crushed pineapple and the chopped pineapple chunks until evenly distributed in the batter.
- Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Make the Glaze:
- Prepare Glaze: In a small bowl, whisk together the powdered sugar with 2-3 tablespoons of pineapple juice or milk until you reach a smooth, drizzle-able consistency. Add more liquid if needed to thin it out.
- Glaze the Bread: Once the bread is completely cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.
Tips and Notes:
- Pineapple: Using both crushed and chunked pineapple provides a good balance of moisture and texture. Make sure canned pineapple chunks are well-drained.
- Don’t Overmix: Overmixing the batter can result in a tough bread.
- Cool Completely: Ensure the bread is fully cooled before glazing to prevent the glaze from melting.
- Glaze Consistency: Adjust the amount of liquid in the glaze to achieve your desired thickness.
- Storage: Store leftover pineapple quick bread in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
Enjoy this tropical and delicious Pineapple Quick Bread!