Pineapple Bread (Printable Version)
# What You’ll Need:
01 -
1 tsp vanilla extract.
02 -
1/2 cup soft unsalted butter.
03 -
2 large eggs.
04 -
1/8 tsp salt.
05 -
2 tbsp milk.
06 -
1 cup pineapple chunks, really well drained (keep juice separate).
07 -
2 tbsp pineapple juice (straight from the can).
08 -
1/4 cup pineapple juice (from the can you used).
09 -
1 1/2 cups regular flour.
10 -
1 cup powdered sugar.
11 -
2 tsp baking powder.
12 -
1/4 cup white sugar.
# Steps To Make It:
01 -
Blend together glaze stuff and drizzle it over once your bread has cooled down.
02 -
Let it chill in the pan for 10-15 minutes. Move to a rack so it's not soggy.
03 -
Pour that batter in your greased loaf pan and get it in the oven for 50-55 minutes or until it looks done.
04 -
Pour in milk, then gently fold in your drained pineapple chunks.
05 -
Swap adding dry stuff and pineapple juice, a little bit at a time, into the butter mix.
06 -
Crack the eggs in, one by one, beating after each.
07 -
Beat the sugar and softened butter till it's nice and airy.
08 -
Dump your flour, baking powder, and salt in a bowl and sift them together.
09 -
Set oven to 350°F and hit your loaf pan with some grease.
# Extra Notes:
01 -
Bread freezes well if you don't glaze it yet.
02 -
Pineapple from a can actually works the best here.
03 -
Squeeze out extra juice from pineapple or your loaf might turn out too heavy.