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.