2 tablespoons pineapple liquid (from a can of crushed pineapple)
1 cup confectioners sugar
1 teaspoon vanilla extract
Ezoic
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easier removal.
Prepare the Wet Ingredients:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the drained pineapple and pineapple juice.
Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Add Milk:
Stir in the milk until the batter is smooth and well combined.
Pour the Batter:
Pour the batter into the prepared loaf pan and spread it evenly.
Bake the Bread:
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Cool the Bread:
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together the confectioners sugar, pineapple liquid, and vanilla extract until smooth and slightly runny.
Glaze the Bread:
Once the bread has cooled completely, drizzle the glaze over the top. Let the glaze set before slicing and serving.
Cook’s Tips and Variations:
Add-ins: For added texture and flavor, consider mixing in 1/2 cup of shredded coconut or chopped nuts (like pecans or walnuts) into the batter.
Coconut: For a more tropical twist, replace the milk with coconut milk.
Spices: A pinch of cinnamon or nutmeg can add warmth to the bread’s flavor profile.
Storage: Store the bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. This bread also freezes well for up to three months.
Frequently Asked Questions (FAQs):
Q: Can I use fresh pineapple instead of canned? A: Yes, you can use fresh pineapple. Just make sure to crush it and drain any excess juice to prevent the batter from becoming too wet.
Q: Can I make this bread gluten-free? A: Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure your baking powder and other ingredients are also gluten-free.
Q: How do I prevent the bread from being too dense? A: Ensure not to overmix the batter. Mix until the ingredients are just combined to keep the bread light and airy.
Q: Can I reduce the sugar in this recipe? A: You can reduce the sugar, but keep in mind that it may affect the sweetness and texture of the bread. You can experiment with reducing by a few tablespoons.
Q: What can I serve with Pineapple Quick Bread? A: This bread is delicious on its own but can also be served with a dollop of whipped cream, a scoop of vanilla ice cream, or a spread of cream cheese for added indulgence.
Pineapple Quick Bread is a wonderfully moist and flavorful treat that’s quick to make and sure to be a hit. The tropical taste of pineapple, combined with a sweet, buttery batter, makes this bread irresistible. Whether you’re enjoying it for breakfast, as a snack, or dessert, this bread is sure to bring a little sunshine to your table. Enjoy the delightful flavor and the easy preparation, and don’t forget to try out some variations to make it your own!
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