Pineapple Quick Bread Recipe
Ingredients
- All-Purpose Flour: 2 cups
- Baking Soda: 1 teaspoon
- Sea Salt: 1/2 teaspoon
- Granulated Sugar: 3/4 cup
- Unsalted Butter (Softened): 1/2 cup
- Large Eggs: 2
- Pure Vanilla Extract: 2 teaspoons
- Crushed Pineapple (Drained, but reserve the juice): 19 ounces
For the Pineapple Glaze
- Powdered Sugar: 6 teaspoons
- Pineapple Juice (Reserved from crushed pineapple): 2 tablespoons
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan. For easier removal, you can line the pan with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and sea salt.
- Cream Butter and Sugar:
- In a mixer, cream the granulated sugar and softened butter for about 5 minutes until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract, and mix briefly until combined.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Use a spatula to fold in the drained crushed pineapple gently.
- Bake:
- Transfer the batter into the prepared loaf pan, spreading it evenly.
- Bake for approximately 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the bread to cool completely in the pan on a wire rack before removing it.
- Prepare the Glaze:
- Mix the powdered sugar with the reserved pineapple juice until smooth.
- Drizzle the glaze over the cooled bread.
Additional Notes
This recipe yields a light glaze. For a thicker glaze, gradually add more powdered sugar to achieve your desired consistency.