Pineapple Bread

Tropical and tangy, moist and buttery, with that vibrant pineapple flavor, this quick bread is a delight for the senses, both the wonderful aroma and flavor. Make it for a sweet, satisfying breakfast, an afternoon snack, or dessert.

Course Dessert/Snack

Cuisine American, Southern

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 404kcal

Author Imma

Ingredients

Quick Pineapple Bread

2 cups (240g) all-purpose flour
1½ teaspoons (9-10g) baking powder
½ teaspoon (3g) baking soda
1 teaspoon (1-2g) nutmeg
⅛ teaspoon (﹤1g) salt
½ cup (113g) butter
½ cup (100g) granulated sugar
½ cup (105g) brown sugar
2 large eggs
½ cup (120ml) buttermilk or plain yogurt
2 teaspoons (10ml) vanilla extract
1 cup (225g) crushed pineapple, well-drained (reserving syrup for glaze)
1-2 tablespoons (15-30ml) rum (optional)

Pineapple Glaze

6 teaspoons (15-16g) powdered sugar
2 tablespoons (30ml) reserved pineapple syrup

Instructions

Pineapple Bread

Preheat oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper if desired.
In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.
Cream butter and sugar in a large mixing bowl with an electric mixer on medium for about 6 minutes, until light and fluffy.
Add one egg at a time, beating well after each one.
Mix in the buttermilk and vanilla extract until well combined, then gradually add the flour mixture in two parts, mixing gently until just combined. Be careful not to overmix.
Gently fold in the drained crushed pineapple and rum (if using) until evenly distributed.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with aluminum foil.
Cool the bread in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Pineapple Glaze

Whisk the powdered sugar and reserved pineapple juice in a small bowl until smooth.
Once the bread has completely cooled, spread the glaze evenly over the top and serve.

Notes

Make sure the pineapple is well-drained to avoid excess moisture. Too much moisture will affect the bread's texture.
No baking powder? Mix 1 teaspoon of cream of tartar and 1 teaspoon of baking soda for both the baking powder and soda.
Line the loaf pan with parchment paper if you're worried about the bread sticking.
Bring butter and eggs to room temperature for best results.
Overmixing can lead to dense bread. Mix until just combined to keep it light and airy.
Ovens vary, so start checking it at around 30 minutes for doneness. Insert a toothpick into the center; it should come out clean when the bread is done.
Allow your bread to cool completely before glazing to prevent the glaze from melting off.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition