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Pineapple Bread

This moist and flavorful Pineapple Bread made with crushed pineapple and a light glaze is a perfect quick bread that disappears quickly.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Bread
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • ¼ cup pineapple syrup (from the can of crushed pineapple) Don't toss the syrup, it's crucial for flavor.
  • 2 tablespoons whole milk
  • 1 cup crushed pineapple, drained, with the syrup reserved Drain well to avoid excess moisture.
For the Pineapple Glaze
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons pineapple syrup Add more syrup if needed for consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F and grease an 8x4-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add half of the dry mixture into the wet mixture along with the ¼ cup of reserved pineapple syrup, mixing gently.
  6. Stir in the remaining dry ingredients and 2 tablespoons of milk until just combined.
  7. Fold in the drained crushed pineapple gently.
  8. Pour the batter into the prepared loaf pan, smoothing the top.
Baking
  1. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick comes out clean.
  2. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Glazing
  1. Whisk together the powdered sugar, vanilla extract, and pineapple syrup until smooth. Adjust syrup for desired consistency.
  2. Once the loaf has cooled completely, spread the glaze on top and let it set before slicing.

Notes

Store wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. This bread can be frozen for up to 3 months.