Pineapple bread
When it comes to baked treats that bring a taste of the tropics to your table, Pineapple Bread stands out with its moist texture and sweet, fruity flavor. This delightful bread, packed with crushed pineapple and topped with a pineapple-infused glaze, is a surefire hit for any occasion. It’s the perfect balance of sweetness, making it ideal for a quick breakfast bite or a delectable dessert.
Why Pineapple Bread is a Must-Try
- Deliciously Moist and Flavorful: The crushed pineapple not only infuses the bread with its juicy flavor but also ensures every slice is wonderfully moist.
- Simple and Satisfying Recipe: With straightforward steps and common ingredients, this Pineapple Bread is as fun to make as it is to eat.
- Versatile Treat: Perfect for hosting, snacking, or simply enjoying with your morning coffee or tea.
Ingredients for the Perfect Pineapple Bread
- Basic Pantry Staples: Granulated sugar, all-purpose flour, baking soda, and a pinch of salt.
- Key Wet Ingredients: Unsalted butter, eggs, whole milk, and the star of the show – crushed pineapple along with its syrup.
- Special Glaze: A combination of powdered sugar, vanilla, and pineapple syrup, giving the bread an extra layer of flavor.
Step-by-Step Guide to Making Pineapple Bread
- Prep Work: Start by preheating your oven and greasing your loaf pan for easy removal of the bread.
- Mixing the Batter: Cream together sugar and butter, then add eggs. In a separate bowl, mix dry ingredients and combine them with the wet mix, alternating with pineapple syrup and milk. Gently fold in the crushed pineapple last.
- Baking the Bread: Pour the batter into the prepared pan and bake until golden brown. Let it cool before turning it out onto a wire rack.
- Glazing for Extra Flavor: Prepare the glaze and spread it over the bread, letting it set before slicing.
Tips for Pineapple Bread Perfection
- Avoid Overmixing: To keep the bread light and fluffy, mix the batter just until the ingredients are combined.
- Enhancing Pineapple Flavor: For an extra burst of flavor, brush the top of the bread with additional pineapple syrup before glazing.
- Glaze Options: Adjust the thickness of the glaze to your liking by spreading it on warm bread for a thinner glaze or on cooled bread for a thicker, more pronounced layer.
Storing Your Pineapple Bread
- Pineapple Bread stays fresh and delicious for up to three days when stored properly at room temperature. Just be sure to cover it well to retain its moisture and flavor.
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Pineapple Bread
"Delight in the tropical goodness of Pineapple Bread—an irresistibly moist and flavorful treat that captures the sweet essence of pineapple in every bite."
Equipment
- Loaf pan
- Large Bowl
- Whisk
Ingredients
For Pineapple Bread:
- 1 ½ cups All-Purpose Flour
- 2 Eggs
- ½ cup Unsalted Butter Softened
- 2 Teaspoons Baking Powder
- ¼ Cup Pineapple Syrup from the canned pineapple
- ¾ Cups Granulated Sugar
- ⅛ Teaspoon Salt
- 1 Cup Crushed Pineapple Drained (save the syrup)
- 2 Tablespoons Whole Milk
For Glaze:
- 1 Cup Powdered Sugar
- 2 Tablespoons Pineapple Syrup plus more as needed
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-inch x 4-inch loaf pan, coat it with non-stick spray, or line it with parchment paper.
- In a large bowl, whisk together sugar and butter until light and fluffy. Add the two eggs, one at a time.
- Combine flour with baking powder and salt, then add half of the dry ingredients along with the pineapple syrup to the egg mixture. Gently mix, then add the remaining flour along with the milk, and stir once more. Fold in the crushed pineapple until just combined. Be cautious not to overmix the batter to avoid a dense bread.
- Pour the batter into the prepared pan and bake on the middle rack for 45-55 minutes, or until set in the middle and golden brown. The bread is done when a toothpick inserted in the center comes out clean. If the top starts to brown too much, tent it with aluminum foil.
- Allow the bread to rest in the pan for approximately 10 minutes, then transfer it onto a wire rack to cool.
- Whisk together powdered sugar, vanilla, and pineapple syrup to create the glaze. Spread the glaze evenly over the bread.
Notes
In case you exhaust your pineapple syrup, milk can serve as an alternative for the glaze.
For a thin, glossy glaze, apply it while the bread is still warm. If you prefer a thicker, whiter glaze, wait until the bread has cooled down completely before spreading it.
