Dive into the tropical sweetness of this Pineapple Quick Bread, blending the flavors of crushed pineapple, tangy lemon, and a hint of creamy butter. A slice of paradise awaits!
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
How to Make Pineapple Quick Bread
Preheat the oven to 350°F (175°C).
In a medium-sized mixing bowl, sift 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.
Introduce 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.
Variations for Pineapple Quick Bread:
Add Coconut:
For an extra tropical twist, add ½ cup shredded coconut to the batter for more texture and flavor.
Incorporate Nuts:
Add ½ cup chopped walnuts or pecans to the batter for a crunchy contrast to the softness of the bread.
Citrus Twist:
Enhance the citrus flavor by adding the zest of 1 lemon or 1 orange to the batter for a bright, fragrant kick.
Spiced Pineapple Bread:
Add 1 teaspoon cinnamon and ½ teaspoon ground ginger to the dry ingredients for a spiced version of this tropical bread.
Cream Cheese Swirl:
Add a swirl of cream cheese filling by mixing 4 oz cream cheese with ¼ cup sugar and 1 egg, then swirl it into the batter before baking.
Pineapple Banana Bread:
Replace half of the pineapple with mashed ripe bananas for a banana-pineapple hybrid bread.
How to Store Pineapple Quick Bread:
At Room Temperature:
Store the cooled bread in an airtight container at room temperature for 3–4 days.
For best results, keep the bread in a sealed plastic bag or a container with a tight lid to maintain its moisture.
Refrigeration (for longer freshness):
If you want the bread to last longer, store it in the fridge for up to 1 week. Be sure to wrap it tightly in plastic wrap or foil to prevent it from drying out.
Freezing:
If you have leftovers, you can freeze the bread for up to 3 months.
Slice the bread and wrap individual slices in plastic wrap or aluminum foil, then store them in a freezer-safe bag or container.
To thaw, simply leave the slices at room temperature for 30 minutes, or heat them in the microwave for a few seconds.
Notes:
The glaze may harden in the fridge, so if you refrigerate the bread, you can always drizzle fresh glaze when serving.
Let me know if you’d like more ideas or tips on this tropical treat!