Indulge in the tropical delight of Pineapple Quick Bread, a perfect fusion of moist, tender crumb and the sweet tang of pineapple. This easy-to-make recipe combines pantry staples with vibrant crushed pineapple, creating a loaf that’s both refreshing and comforting. The addition of a luscious pineapple glaze takes it to the next level, offering a burst of flavor in every bite. Whether you’re looking for a unique breakfast treat, a delightful afternoon snack, or a crowd-pleasing dessert, this Pineapple Quick Bread is sure to impress and become a favorite in your baking repertoire.
Ingredients
- Salt: ⅛ teaspoon
- 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 tablespoons
- Baking Powder: 2 teaspoons
For the Glaze:
- Pineapple Liquid (from crushed pineapple can): 2 tablespoons
- Confectioners Sugar: 1 cup
- Vanilla Extract: 1 teaspoon
Instructions
- Preheat the oven to 350°F (175°C).
- Sift together the flour, salt, and baking powder in a medium-sized mixing bowl.
- In a separate mixing bowl, beat the softened butter and granulated sugar until smooth.
- Add the eggs to the butter and sugar mixture, mixing thoroughly.
- Gradually alternate between adding the reserved ¼ cup of pineapple liquid and the sifted dry ingredients to the mixture, ensuring they integrate smoothly.
- Stir in the milk.
- Gently fold in the crushed pineapple.
- Pour the batter into a greased loaf pan, spreading it evenly.
- Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean.
- Cool the loaf in the pan for 10-15 minutes, then transfer to a cooling rack to finish cooling.
- Prepare the glaze by mixing the pineapple liquid, confectioners sugar, and vanilla extract until smooth.
- Drizzle the glaze over the fully cooled loaf and let it set before serving.
