This recipe only lasted 30 mins in my house
Pineapple quick bread is a delightful treat that brings a taste of the tropics to your table. With its moist texture and sweet, tangy flavor, this bread is perfect for breakfast, brunch, or as a snack any time of day. In this article, we’ll explore how to make pineapple quick bread from scratch, along with tips for adding your own twist to this classic recipe.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Salt | ⅛ tsp |
| Butter, softened | ½ cup |
| Crushed Pineapple, drained | 1 cup |
| Large Eggs | 2 |
| All-purpose Flour | 1 ½ cups |
| Pineapple Liquid (reserved) | ¼ cup |
| Granulated Sugar | ¼ cup |
| Milk | 2 tbsp |
| Baking Powder | 2 tsp |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Pineapple Liquid (reserved) | 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 to ensure uniformity.
- In a separate mixing bowl, combine the softened butter and granulated sugar. Beat them together until achieving a smooth consistency.
- Add 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.
