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Here's the one I always reach for when I want Pineapple Quick Bread. Every slice is soft and packed with juicy pineapple bits. It's a breeze to whip up, but you'll swear it took hours. Great for breakfast, snacking, or whenever you need a sunny treat.
Why You'll Crave This
What gets me every time is just how bold and happy the pineapple tastes in this loaf. It stays super moist because of all that fruit, and the glaze on top makes it totally next-level. If you're tired of basic quick breads, give this one a shot!
Stuff to Grab
- For the Glaze:
- Powdered sugar
- Extra pineapple juice
- Vanilla extract—just a little
- For the Bread:
- Milk—only a splash
- Pineapple juice for good measure
- Crushed and drained pineapple
- Eggs
- Granulated sugar
- Softened butter
- Baking powder to help it rise
- A pinch of salt
- All-purpose flour (about 1 and a half cups)
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Easy Steps to Bake
- Pop It in the Oven:
- Once your batter's ready, pour it into your pan and bake 50-55 minutes until it looks golden and smells awesome.
- Mix Everything In:
- Crack in your eggs. Switch between dry mix and wet stuff. Fold in the pineapple at the end so it stays chunky.
- Butter & Sugar Blender Time:
- Whip up your butter and sugar. You want it fluffy and light before you add anything else.
- Get the Dry Stuff Ready:
- Dump flour, salt, and baking powder in a bowl together and give it a good sift.
- Set Up First:
- Warm up your oven to 350°F and grease your loaf pan so nothing sticks later.
Sweet Glaze Magic
Let that loaf cool down, then whisk powdered sugar, pineapple juice, and vanilla together for the glaze. Pour it on while the bread's cool and give it a few before you slice in. Totally worth waiting for!
Switch it Up
Mess around with this one—sometimes I throw in coconut or chopped pecans. Cinnamon adds a cozy vibe, or you can swap in vegan ingredients if you want. Super flexible for whatever mood you're in.
Top Tips from My Kitchen
Squeeze that pineapple dry—otherwise, it'll be soggy. Go gentle when mixing so the bread stays soft. Stick a toothpick in to check if it’s done and stash it in something airtight so it stays nice and fresh.
Tasty Ways to Eat
So good with coffee in the morning or paired with tea in the afternoon. If I've got whipped cream, I'll plop some on for dessert. Toast it up and add butter if you really want to go all out.
Fast Help
- Fresh pineapple? Totally—just chop and drain it really well
- Need it gluten-free? Go with your go-to flour mix and add xanthan gum
- This bread hangs out in the freezer for 3 months no problem
- Dense loaf? Probably too much liquid or too much mixing—keep it easy
Common Questions
- → What about using fresh pineapple?
Canned pineapple is way more reliable for moisture. If you go with fresh, it might make your bread super soggy.
- → What's the best way to keep this bread fresh?
Pop it in something airtight and leave it on your counter for three days, or stick it in the fridge for up to a week.
- → Is the glaze a must-have?
Nope, it’s tasty all by itself, but the glaze gives you a little more pineapple punch.
- → Will this bread freeze okay?
Absolutely! Wrap it up tight and it’ll keep in the freezer three months. Glaze it after you defrost.
- → Do I really need to drain the pineapple?
Yes, otherwise your loaf gets pretty heavy. You can even save the juice for the glaze or to stir into the mix.