Pineapple Quick Bread

Indulge in a taste of the tropics with our Pineapple Quick Bread recipe. Bursting with sweet pineapple flavor and boasting a tender, moist crumb, this delightful bread is a perfect treat for any time of day. Whether enjoyed as a breakfast accompaniment, a midday snack, or a dessert, each slice offers a refreshing burst of pineapple goodness. Topped with a luscious pineapple glaze, this bread is as visually appealing as it is delicious.

With simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your baking repertoire. Get ready to transport your taste buds to paradise with every bite of this Pineapple Quick Bread.

Pineapple Quick Bread

Ingredients

Salt: ⅛ tsp

Butter softened: ½ cup

Crushed Pineapple drained, liquid reserved: 1 cup

Large Eggs: 2

All-purpose Flour: 1 ½ cups

Pineapple Liquid from crushed pineapple can: ¼ cup

Granulated Sugar: ¼ cup

Milk: 2 tbsp

Baking Powder: 2 tsp

For the Glaze:

Pineapple Liquid from crushed pineapple can: 2 tbsp

Confectioners Sugar: 1 cup

Vanilla Extract: 1 tsp

Instructions:

Preheat the oven to 350°F (175°C).

In a medium-sized mixing bowl, sift the flour, salt, and baking powder to ensure uniformity.

In a separate mixing bowl, combine the softened butter and granulated sugar. Beat them together until achieving a smooth consistency.

Introduce the eggs into the butter and sugar mixture, mixing thoroughly.

Gradually alternate between adding the reserved ¼ cup of pineapple liquid and the previously sifted dry ingredients into the mixture, ensuring they integrate seamlessly.

Integrate the milk into the aforementioned mixture.

Delicately incorporate the crushed pineapple into the batter.

Transfer the batter into a greased loaf pan and spread it uniformly.

Bake the mixture in the preheated oven for approximately 50-55 minutes or until a skewer inserted into the center comes out clean.

Allow the loaf to cool for 10-15 minutes within the pan, then transfer it to a cooling rack to finish the cooling process.

In a small bowl, combine the glaze ingredients, ensuring a smooth consistency. Drizzle this glaze over the fully cooled loaf. Let the glaze set before serving.

Notes:

Preparation: Ensure all ingredients are at room temperature before starting to ensure they mix together evenly. Additionally, preheat the oven to the specified temperature to ensure it’s ready when the batter is prepared.

Draining Pineapple: Properly drain the crushed pineapple before using it in the recipe to remove excess moisture. However, reserve the liquid as it adds flavor to both the batter and the glaze.

Mixing Technique: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can result in a dense and tough bread.

Baking Time: Keep an eye on the bread while it bakes and use a skewer or toothpick to check for doneness. It should come out clean when inserted into the center of the bread.

Cooling Process: Allow the bread to cool in the pan for the specified time before transferring it to a cooling rack. This helps prevent the bread from sticking to the pan and allows it to set properly.

Glazing: Wait until the bread has completely cooled before drizzling the glaze over the top. This ensures that the glaze sets properly and doesn’t run off the bread.

Storage: Store any leftovers in an airtight container at room temperature for up to several days. The bread can also be frozen for longer storage. Make sure it’s completely cooled before wrapping it tightly in plastic wrap and aluminum foil.

Nutrition Information:

YIELDS: 10 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but make sure it’s well-drained and finely chopped to achieve the desired texture.

Can I omit the glaze?

Absolutely, the glaze is optional.

The bread is delicious on its own, or you can serve it with a dollop of whipped cream or a sprinkle of powdered sugar.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but you might want to reduce the added salt in the recipe to balance the flavors.

Can I make this bread without eggs for a vegan version?

Yes, you can try using a commercial egg substitute or a flaxseed meal mixed with water as an egg replacer.

How should I store leftovers?

Wrap the cooled bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.

You can also freeze it for longer storage.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute part or all of the all-purpose flour with whole wheat flour, but keep in mind that it may affect the texture and flavor slightly.

Is it necessary to grease the loaf pan?

Yes, greasing the loaf pan prevents the bread from sticking to the pan and makes it easier to remove after baking.

Can I add nuts or raisins to the batter?

Absolutely, you can add chopped nuts, such as pecans or walnuts, or raisins to the batter for added texture and flavor.

What can I use leftover pineapple liquid for?

The leftover pineapple liquid can be used to flavor drinks, smoothies, or cocktails, or as a sweetener in marinades or sauces.

Can I make this bread ahead of time?

Yes, you can bake the bread ahead of time and store it in an airtight container.

Glaze it just before serving for the best taste and texture.