Pineapple quick bread is a delightful treat that brings a taste of the tropics to your table.
With its moist texture and sweet, tangy flavor, this bread is perfect for breakfast, brunch, or as a snack any time of day.
In this article, we’ll explore how to make pineapple quick bread from scratch, along with tips for adding your own twist to this classic recipe.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salt | ⅛ tsp |
| Butter, softened | ½ cup |
| Crushed Pineapple, drained | 1 cup |
| Large Eggs | 2 |
| All-purpose Flour | 1 ½ cups |
| Pineapple Liquid (reserved) | ¼ cup |
| Granulated Sugar | ¼ cup |
| Milk | 2 tbsp |
| Baking Powder | 2 tsp |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Pineapple Liquid (reserved) | 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 together 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
Add 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.
