Sweet Pineapple Quick Bread

This tropical pineapple quick bread brings the taste of the islands straight to your kitchen with minimal effort. The sweet pineapple chunks create pockets of juicy flavor throughout the moist loaf, while the simple glaze adds just the right touch of sweetness to make this an irresistible treat for breakfast or dessert.

I created this recipe during a particularly cold winter when I was craving something tropical. The bright pineapple flavor instantly transported my family to warmer days and it has become our favorite way to brighten dreary afternoons.

Ingredients

• All-purpose flour: Forms the foundation of this quick bread giving it structure while remaining tender
• Granulated sugar: Provides just enough sweetness without overpowering the natural pineapple flavor
• Crushed pineapple: Adds moisture and tropical flavor throughout every bite look for 100% pineapple without added sugar
• Reserved pineapple juice: Enhances the flavor and moisture avoid discarding this liquid gold
• Butter: Creates a rich tender crumb use unsalted for best flavor control
• Eggs: Bind the ingredients and add structure for a perfect rise
• Baking powder: Ensures a good rise without the complexity of yeast
• Milk: Adds additional moisture for the perfect texture
• Salt: Balances the sweetness and enhances all flavors
• Confectioners sugar: Creates a smooth glaze that sets beautifully use sifted sugar for best results
• Vanilla extract: Adds warmth and depth to the glaze choose pure extract for best flavor

Step-by-Step Instructions

Prepare Your Workspace:

Preheat your oven to 350°F to ensure it reaches the proper temperature before baking begins. Thoroughly grease a 9x5 inch loaf pan paying special attention to the corners where sticking often occurs. Drain your crushed pineapple over a bowl being sure to save the juice for both the batter and glaze.

Mix Dry Ingredients:

Sift together the flour baking powder and salt in a medium bowl. This crucial step removes any lumps and incorporates air into the flour resulting in a lighter texture. Whisk the ingredients together to ensure they are evenly distributed throughout the mixture.

Create The Base:

In a separate larger bowl beat the softened butter and granulated sugar together until the mixture becomes light and fluffy about 2 minutes with a hand mixer or 3 minutes by hand. The butter should lighten in color slightly which indicates that enough air has been incorporated for a tender crumb.

Develop Structure:

Add the eggs one at a time beating well after each addition until fully incorporated. This gradual addition prevents the mixture from curdling and ensures the eggs are properly distributed throughout the batter for even rising and texture.

Combine Wet and Dry:

Alternately add the flour mixture and reserved pineapple juice to the butter mixture beginning and ending with the flour about three additions of flour and two of juice. Mix gently after each addition just until combined as overmixing will develop gluten and result in a tough bread.

Add Moisture Elements:

Stir in the milk until just combined then gently fold in the drained crushed pineapple using a spatula with a light hand. The goal is to distribute the pineapple evenly throughout the batter without crushing the chunks or overmixing.

Bake To Perfection:

Transfer the batter to your prepared loaf pan and smooth the top with your spatula. Bake in the preheated oven for 50 to 55 minutes until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top begins browning too quickly cover loosely with aluminum foil.

Cool And Glaze:

Allow the bread to cool in the pan for exactly 15 minutes this timing allows the structure to set while preventing the bottom from becoming soggy. Transfer to a wire rack to cool completely before glazing to prevent the glaze from melting into the warm bread.

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The crushed pineapple is truly the star of this recipe. I once tried making it with freshly chopped pineapple instead but discovered that the canned variety actually works better here. The uniform pieces and concentrated flavor create the perfect texture and taste throughout the loaf.

Storing Your Pineapple Bread

This quick bread maintains its moisture beautifully when stored properly. Once completely cooled wrap it tightly in plastic wrap then place in an airtight container. It will remain fresh at room temperature for up to 3 days. For longer storage refrigerate for up to a week the cold temperature will firm the butter in the bread slightly so I recommend allowing slices to come to room temperature before serving for the best texture experience.

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Customize Your Loaf

This versatile recipe welcomes creative adaptations. Try adding 1/2 cup toasted coconut flakes to the batter for a tropical twist or 1/3 cup chopped macadamia nuts for delightful texture contrast. For a more dessertlike version fold in 1/2 cup white chocolate chips. You can even replace the pineapple liquid in the glaze with coconut milk for an unexpected flavor pairing that complements the pineapple perfectly.

Serving Suggestions

While delicious on its own this pineapple bread reaches new heights when lightly toasted and spread with a thin layer of cream cheese. For brunch serve warm slices alongside tropical fruits like mango and kiwi. It also makes an exceptional base for a quick dessert simply top a slice with a scoop of vanilla ice cream and a sprinkle of toasted coconut for an impressive yet effortless treat that guests will rave about.

The History Behind Pineapple Baking

Pineapple became popular in American baking during the 1920s when canned pineapple became widely available and affordable. The tropical fruit symbolized luxury and exotic tastes for mainland Americans. Quick breads like this one evolved from traditional cake recipes as busy homemakers sought simpler baking methods that required less time and expertise. The addition of fruit to quick breads not only enhanced flavor but also added moisture allowing for less fat while maintaining a tender crumb.

Frequently Asked Questions

→ Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but you'll need to crush it yourself and create a juice substitute. For the required liquid, you can use a combination of fresh pineapple juice and water. The texture may vary slightly from the original.

→ How should I store pineapple quick bread?

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze unglazed bread for up to 3 months. Add the glaze after thawing for best results.

→ Can I make this bread without the glaze?

Absolutely! The bread is delicious even without the glaze. If you prefer less sweetness, simply skip the glaze step or serve with a light dusting of powdered sugar instead.

→ Why is my pineapple bread too moist in the center?

This could happen if the pineapple wasn't drained properly or if the bread was underbaked. Ensure you thoroughly drain the crushed pineapple and test doneness with a toothpick before removing from the oven.

→ Can I add nuts or other fruits to this bread?

Yes! Chopped walnuts, pecans, or macadamia nuts make excellent additions. You could also add 1/2 cup of shredded coconut for extra tropical flavor. Just fold them in gently at the same time as the crushed pineapple.

→ Is there a way to make this bread healthier?

To make a healthier version, substitute half the all-purpose flour with whole wheat flour, reduce the sugar to 3 tablespoons, and use a light butter alternative. You can also skip the glaze or use a yogurt-based topping instead.