Pineapple Quick Bread

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:

For the Bread:

⅛ tsp salt

½ cup softened butter

1 cup crushed pineapple, drained (reserve liquid)

2 large eggs

1 ½ cups all-purpose flour

¼ cup pineapple liquid from crushed pineapple can

¼ cup granulated sugar

2 tbsp milk

2 tsp baking powder

For the Glaze:

2 tbsp pineapple liquid (from crushed pineapple can)

1 cup confectioners sugar

1 tsp vanilla extract

How to Make Pineapple Quick Bread:

Preheat the Oven – Set your oven to 350°F (175°C).

Sift Dry Ingredients – In a medium-sized bowl, sift together flour, salt, and baking powder.

Cream Butter and Sugar – In another bowl, combine softened butter and granulated sugar. Beat until smooth and creamy.

Add Eggs – Beat in the eggs one at a time until thoroughly mixed.

Add Wet and Dry Ingredients – Gradually alternate adding the reserved pineapple liquid (¼ cup) and the sifted dry ingredients into the butter mixture, mixing well after each addition.

Add Milk and Pineapple – Stir in the milk, followed by the crushed pineapple. Mix until well combined.

Prepare the Pan – Grease a loaf pan and pour the batter into it, spreading it out evenly.

Bake – Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean.

Cool – Let the bread cool for 10-15 minutes in the pan, then transfer to a cooling rack to finish cooling completely.

Make the Glaze – In a small bowl, combine pineapple liquid, confectioners sugar, and vanilla extract. Stir until smooth.

Drizzle Glaze – Once the bread has fully cooled, drizzle the glaze over the top. Let it set before serving.

Enjoy!