In the world of quick breads, where banana and zucchini often take the spotlight, there lies an underrated gem that deserves its moment to shine – the Pineapple Quick Bread. This delightful treat marries the tropical sweetness of pineapple with the comforting texture of homemade bread, creating a perfect blend that’s sure to brighten your day and tantalize your taste buds. Whether you’re a seasoned baker or a newcomer to the kitchen, this recipe is straightforward, foolproof, and promises a delicious outcome. Let’s dive into the making of this scrumptious loaf!
Ingredients
To embark on this tropical baking journey, you’ll need:
- For the Bread:
- 1 ½ cups of All-purpose Flour
- ⅛ tsp of Salt
- 2 tsp of Baking Powder
- ½ cup of Butter, softened
- ¼ cup of Granulated Sugar
- 2 Large Eggs
- ¼ cup of Pineapple Liquid (reserved from the crushed pineapple can)
- 2 tbsp of Milk
- 1 cup of Crushed Pineapple, drained (reserve the liquid)
- For the Glaze:
- 2 tbsp of Pineapple Liquid (from the crushed pineapple can)
- 1 cup of Confectioners Sugar
- 1 tsp of Vanilla Extract
Directions
Follow these steps to bake the perfect Pineapple Quick Bread:
- Preparation: Start by preheating your oven to 350°F (175°C). This ensures the oven reaches the perfect temperature by the time your batter is ready to go in.
- Dry Ingredients: In a medium-sized mixing bowl, sift together 1 ½ cups of all-purpose flour, ⅛ tsp of salt, and 2 tsp of baking powder. Sifting not only combines these ingredients but also aerates the flour, resulting in a lighter bread.
- Creaming Butter and Sugar: In a separate bowl, cream together ½ cup of softened butter and ¼ cup of granulated sugar until the mixture is smooth and well-combined.
- Adding Eggs: Beat 2 large eggs into the butter and sugar mixture until thoroughly combined. This step is crucial for adding moisture and structure to your bread.
- Combining Wet and Dry Ingredients: Alternately add the reserved ¼ cup of pineapple liquid and the dry ingredients to the butter mixture, blending well after each addition. This alternating method ensures a uniform texture.
- Incorporating Milk: Stir in 2 tbsp of milk to the batter to add richness and ensure the bread is moist.
- Folding in Pineapple: Gently fold in 1 cup of crushed pineapple into the batter. Be careful not to overmix at this stage to keep the bread tender.
- Baking: Pour the batter into a greased loaf pan and smooth the top. Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean.
- Cooling: Allow the loaf to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. This step is essential for the bread to set properly.
- Glazing: For the glaze, whisk together 2 tbsp of pineapple liquid, 1 cup of confectioners sugar, and 1 tsp of vanilla extract until smooth. Drizzle this glaze over the cooled loaf for a sweet, glossy finish.
Serving and Enjoyment
After drizzling with the glaze, your Pineapple Quick Bread is ready to serve! Slice it up for a breakfast treat, an afternoon snack, or as a dessert. This bread is not only delicious but also brings a piece of tropical paradise into your home, making it perfect for any occasion or simply as a delightful surprise for your loved ones.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes | Servings: 1 loaf
With this Pineapple Quick Bread recipe, you’re all set to impress with a tropical treat that’s easy to make and even easier to love. Happy baking!
Print
Pineapple Quick Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf
Description
The Pineapple Quick Bread is a delightful treat that combines the tangy sweetness of pineapple with the comforting texture of homemade bread. This loaf is a perfect blend of fruity flavors and soft, moist crumb that makes each slice irresistible. Whether enjoyed as a morning treat or a sweet snack, it brings a piece of tropical paradise into your home.
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 together the flour, salt, and baking powder.
In a separate bowl, cream together the softened butter and granulated sugar until smooth.
Beat the eggs into the butter and sugar mixture until thoroughly combined.
Alternately add the reserved pineapple liquid and the dry ingredients to the mixture, blending well after each addition.
Stir in the milk.
Fold in the crushed pineapple gently.
Pour the batter into a greased loaf pan and smooth the top.
Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together the pineapple liquid, confectioners sugar, and vanilla extract until smooth, and drizzle over the cooled loaf.
- Prep Time: 20 minutes
- Cook Time: 55 minutes