This Pineapple bread recipe is the perfect balance of sweet and tart. The pineapple adds a delicious sweetness, while the lemon juice keeps things nice and tart. The result is a loaf of bread that is absolutely irresistible. Trust me, you won’t be able to eat just one slice.
Ingredients
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⅛ tsp Salt
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½ c Butter, softened
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1 c Crushed pineapple , drained, but reserving the liquid separately
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2 eggs, large
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1 ½ c All-purpose flour
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¼ c Pineapple liquid , drained from the crushed pineapple can
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¼ c Sugar
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2 tbsp Milk
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2 tsp Baking powder
For the glaze:
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2 tbsp Pineapple liquid , drained from the crushed pineapple can
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1 c Confectioners sugar
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1 tsp Vanilla
Instructions
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Heat the oven to 350 degrees.
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In a bowl, sift together the flour, salt, and baking powder.
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Cream together the butter and sugar in a separate bowl.
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Add the eggs to the bowl with the butter.
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Alternate mixing the ¼ cup of Pineapple syrup liquid and the dry ingredients into the bowl with the butter mixture until well combined.
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Mix the milk into the bowl.
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Fold the crushed pineapple into the mixture, and spread evenly into a well-greased loaf pan.
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Bake for 50-55 minutes.
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Let cool for 10-15 minutes, and then turn out onto a rack to allow to cool the rest of the way.
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Stir together the ingredients for the glaze, and pour over the cooled cake. Allow the glaze to harden slightly, and serve.
