Description
Pineapple bread is a moist, tender, and flavorful quick bread that brings a taste of the tropics to your kitchen. With the natural sweetness of crushed pineapple and a luscious pineapple glaze, this bread is perfect for breakfast, a mid-day snack, or dessert. The rich buttery texture pairs beautifully with the tangy pineapple, making it an irresistible treat. Whether you enjoy it on its own or topped with whipped cream or ice cream, this pineapple bread will transport you to a sunny paradise with every bite.
Ingredients
Scale
For the Bread:
- ½ cup unsalted butter, room temperature
- 2 eggs
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ cup syrup from the canned pineapple
- 2 tablespoons milk
- 1½ cups all-purpose flour
- A pinch of salt
- 1 cup canned crushed pineapple (drained, reserve syrup)
For the Glaze:
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pineapple syrup (from the canned pineapple)
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet and Dry: Add pineapple syrup to the butter mixture. Slowly alternate adding the dry ingredients and milk, mixing until just combined. Avoid overmixing.
- Fold in Pineapple: Gently fold in the crushed pineapple, distributing it evenly throughout the batter.
- Bake: Pour batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze: Mix confectioners’ sugar, vanilla extract, and pineapple syrup until smooth.
- Glaze the Bread: Once the bread is fully cooled, drizzle the glaze over the top. Let it set before slicing.
Notes
- Storage: Wrap and store at room temperature for 3 days, in the fridge for up to 1 week, or freeze for up to 3 months.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend for an easy substitution.
- Additions & Variations: Try adding shredded coconut, chopped macadamia nuts, or a teaspoon of lemon zest for an extra tropical twist.
- Serving Suggestions: Enjoy with whipped cream, vanilla ice cream, or iced coffee for a refreshing treat.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American