Pineapple Quick Bread: A Sweet and Tropical Treat

This Pineapple Quick Bread is the perfect balance of sweet, tangy, and moist, making it a great addition to your breakfast table, an afternoon snack, or even dessert. With the natural sweetness of pineapple and a light, fluffy texture, this bread is both refreshing and comforting. The simple glaze adds a touch of sweetness to each slice, making it irresistible.

Whether you’re using it as a treat for yourself or sharing it with friends and family, this quick bread is sure to become a favorite. Plus, it’s easy to make, with minimal prep time and just a few basic ingredients.

What You Need to Make Pineapple Quick Bread:

Ingredients:

• ⅛ teaspoon salt
• ½ cup softened butter
• 1 cup crushed pineapple, drained, liquid reserved
• 2 large eggs
• 1 ½ cups all-purpose flour
• ¼ cup pineapple liquid (from crushed pineapple can)
• ¼ cup granulated sugar
• 2 tablespoons milk
• 2 teaspoons baking powder

For the Glaze:

• 2 tablespoons pineapple liquid (from crushed pineapple can)
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract

How to Make Pineapple Quick Bread:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray.
2. Prepare the Dry Ingredients:
   In a medium-sized mixing bowl, sift the flour, salt, and baking powder together to ensure they are evenly distributed.
3. Make the Butter-Sugar Mixture:
   In a separate mixing bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is smooth and creamy.
4. Add the Eggs and Mix:
   Crack the eggs into the butter and sugar mixture, and beat thoroughly until the eggs are fully incorporated.
5. Combine Wet and Dry Ingredients:
   Gradually add the ¼ cup of reserved pineapple liquid and the sifted dry ingredients to the butter-sugar-egg mixture. Mix carefully until well combined.
6. Add the Milk and Pineapple:
   Stir in the milk and gently fold in the crushed pineapple until the batter is uniform.
7. Transfer to Pan and Bake:
   Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-55 minutes, or until a skewer or toothpick inserted into the center comes out clean.
8. Cool the Bread:
   Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a cooling rack to finish cooling.
9. Prepare the Glaze:
   In a small bowl, combine the glaze ingredients—pineapple liquid, confectioners’ sugar, and vanilla extract. Whisk until smooth.
10. Glaze the Bread:
    Once the loaf has cooled, drizzle the glaze over the top. Let the glaze set before slicing and serving.

Common Questions About This Recipe:

Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to drain the excess juice before incorporating it into the batter to achieve the right texture.

Can I make this bread ahead of time?
Absolutely! This bread actually tastes even better the next day after the flavors have had time to settle. You can store it in an airtight container for up to 3 days.

Can I freeze this bread?
Yes, you can freeze this bread. Let it cool completely before wrapping it tightly in plastic wrap and placing it in a freezer bag. It will stay fresh for up to 3 months. Just thaw before serving.

Can I use a different type of glaze?
Yes! You can use a lemon glaze, vanilla glaze, or even just a simple dusting of powdered sugar if you prefer a lighter option.

Tips for the Best Pineapple Quick Bread:

• Be sure to drain the pineapple well to avoid adding too much moisture to the batter, which can affect the texture of the bread.
• Add a sprinkle of shredded coconut to the batter or on top of the glaze for an extra tropical touch.
• Use room temperature butter to ensure the batter mixes smoothly.

This Pineapple Quick Bread is light, moist, and filled with tropical flavor, making it perfect for any occasion. The glaze adds just the right amount of sweetness to each slice, making it a perfect treat for breakfast or dessert.

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