Pineapple Quick Bread (Print Version)
# Ingredients:
→ Bread Mixture
01 -
1/2 cup butter, softened
02 -
1/4 cup granulated sugar
03 -
2 large eggs
04 -
1 cup crushed pineapple, drained (reserve liquid)
05 -
1/4 cup reserved pineapple liquid
06 -
2 tbsp milk
07 -
1 1/2 cups all-purpose flour
08 -
2 tsp baking powder
09 -
1/8 tsp salt
→ Glaze
10 -
1 cup confectioners sugar
11 -
2 tbsp reserved pineapple liquid
12 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a medium-sized mixing bowl, sift together the flour, salt, and baking powder to ensure uniformity.
03 -
In a separate mixing bowl, combine the softened butter and granulated sugar. Beat until smooth and creamy.
04 -
Incorporate the eggs into the butter-sugar mixture, mixing thoroughly until well combined.
05 -
Gradually alternate between adding the reserved pineapple liquid and the sifted dry ingredients into the mixture, ensuring everything is well integrated.
06 -
Stir the milk into the batter until fully incorporated.
07 -
Gently fold the drained crushed pineapple into the batter.
08 -
Pour the batter into a greased loaf pan and spread it evenly.
09 -
Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean.
10 -
Allow the loaf to cool for 10-15 minutes in the pan, then transfer to a cooling rack to finish cooling completely.
11 -
In a small bowl, whisk together the confectioners sugar, reserved pineapple liquid, and vanilla extract until smooth. Drizzle over the completely cooled loaf and allow to set before serving.
# Notes:
01 -
For best results, ensure all ingredients are at room temperature before beginning.
02 -
The bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.