Dive into the tropical sweetness of this Pineapple Quick Bread, blending the flavors of crushed pineapple, tangy lemon, and a hint of creamy butter. A slice of paradise awaits!
Ingredients
- Salt: ⅛ tsp
- Butter softened: ½ cup
- Crushed Pineapple drained, liquid reserved: 1 cup
- Large Eggs: 2
- All-purpose Flour: 1 ½ cups
- Pineapple Liquid from crushed pineapple can: ¼ cup
- Granulated Sugar: ¼ cup
- Milk: 2 tbsp
- Baking Powder: 2 tsp
For the Glaze:
- Pineapple Liquid from crushed pineapple can: 2 tbsp
- Confectioners Sugar: 1 cup
- Vanilla Extract: 1 tsp
How to Make Pineapple Quick Bread
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Preheat the oven to 350°F (175°C).
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In a medium-sized mixing bowl, sift the flour, salt, and baking powder to ensure uniformity.
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In a separate mixing bowl, combine the softened butter and granulated sugar. Beat them together until achieving a smooth consistency.
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Introduce the eggs into the butter and sugar mixture, mixing thoroughly.
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Gradually alternate between adding the reserved ¼ cup of pineapple liquid and the previously sifted dry ingredients into the mixture, ensuring they integrate seamlessly.
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Integrate the milk into the aforementioned mixture.
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Delicately incorporate the crushed pineapple into the batter.
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Transfer the batter into a greased loaf pan and spread it uniformly.
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Bake the mixture in the preheated oven for approximately 50-55 minutes or until a skewer inserted into the center comes out clean.
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Allow the loaf to cool for 10-15 minutes within the pan, then transfer it to a cooling rack to finish the cooling process.
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In a small bowl, combine the glaze ingredients, ensuring a smooth consistency. Drizzle this glaze over the fully cooled loaf. Let the glaze set before serving.
