Pineapple Bread Delight
A moist and delicious tropical bread made with crushed pineapple and a sweet glaze.
Equipment
- Loaf Pan Use a large loaf pan for best results.
Ingredients
Main Ingredients
- 2.25 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 1 pinch sea salt
- 1 cup granulated sugar
- 8 tbsp unsalted butter, melted Melt and cool before using.
- 1 large egg
- 20 oz crushed pineapple With juice (reserve 2 tbsp juice).
- 0.5 cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and spray a large loaf pan with non-stick baking spray.
- In a medium bowl, combine the flour, baking soda, baking powder, and a pinch of sea salt. Set this mixture aside.
- In a large bowl, whisk together the granulated sugar and melted butter until well combined.
- Add the egg to the sugar mixture and mix until fully incorporated.
- Stir in the crushed pineapple (with juice), sour cream, and vanilla extract. Whisk until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; you want to avoid any dry patches.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If the bread starts to brown too quickly, tent it with foil for the remainder of the baking time.
- Once baked, let the bread cool in the pan for 10 minutes on a wire rack. Then, carefully remove the bread from the pan and allow it to cool completely on the rack before slicing.
- In a small bowl, mix the powdered sugar with the reserved pineapple juice until smooth to create a glaze.
- Drizzle the glaze over the cooled bread and let it sit for a few minutes to harden slightly before slicing.
- Slice and serve your delicious pineapple bread!
Notes
For a tropical twist, consider adding chopped nuts or shredded coconut to the batter. This bread can be stored in an airtight container for up to 3 days.