This Pineapple Quick Bread is a tropical delight, boasting a moist and tender crumb infused with the sweet and tangy flavor of pineapple. It’s a no-fuss recipe that comes together quickly, making it perfect for breakfast, brunch, or a sweet snack. The addition of a luscious pineapple glaze elevates the bread to a decadent treat, adding a glossy finish and an extra burst of pineapple goodness. The combination of the soft, cake-like texture and the vibrant, fruity flavors makes this quick bread a crowd-pleaser. The recipe is versatile, allowing for customization with various mix-ins and toppings, ensuring a delightful experience every time.
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
- 1/2 cup buttermilk (or milk mixed with 1/2 tablespoon lemon juice or vinegar)
- 1 cup crushed pineapple, drained (reserve juice for glaze)
For the Pineapple Glaze:
- 1/2 cup reserved pineapple juice
- 1 cup powdered sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice (freshly squeezed)
- Optional: 1/4 cup chopped pineapple for topping
Instructions:
Pineapple Quick Bread:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (or milk mixture), beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Add Pineapple: Fold in the drained crushed pineapple.
- Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pineapple Glaze:
- Combine Ingredients: In a small saucepan, whisk together the reserved pineapple juice, powdered sugar, cornstarch, and lemon juice.
- Cook Over Medium Heat: Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly.
- Remove from Heat: Remove the saucepan from the heat and let the glaze cool slightly.
- Glaze the Bread: Once the bread has cooled completely, drizzle the pineapple glaze over the top.
- Add Topping (Optional): If desired, sprinkle chopped pineapple pieces over the glaze.
- Serve: Slice and serve the Pineapple Quick Bread with Pineapple Glaze.
Tips and Notes:
- Pineapple Choice: Use crushed pineapple for the best texture. Drain it well to prevent a soggy bread.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by mixing 1/2 tablespoon of lemon juice or vinegar with 1/2 cup of milk.
- Softened Butter: Ensure the butter is softened to room temperature for easy creaming.
- Don’t Overmix: Overmixing the batter can result in a tough and dense bread. Mix until just combined.
- Cool Completely: Allow the bread to cool completely before glazing to prevent the glaze from melting.
- Glaze Consistency: Adjust the amount of powdered sugar for a thicker or thinner glaze.
- Glaze Flavor: You can add a splash of rum or coconut extract to the glaze for added flavor.
- Mix-In Variations: Add chopped nuts like macadamia nuts or pecans to the batter for added texture and flavor.
- Topping Variations: Top the bread with a sprinkle of shredded coconut or a drizzle of chocolate sauce for a decadent touch.
- Make Ahead: You can bake the bread ahead of time and store it in an airtight container at room temperature for up to 3 days.
- Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing: You can freeze the baked bread for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer bag. Thaw overnight in the refrigerator before serving.
This Pineapple Quick Bread with Pineapple Glaze is a delightful and easy-to-make treat that’s perfect for any occasion. Its moist texture, vibrant flavors, and customizable options make it a recipe you’ll return to again and again. Enjoy the taste of the tropics in every slice!