Pineapple Bread
User Reviews
4.7
Pineapple Bread
Description
This Pineapple Bread recipe starts with creaming sugar and butter until fluffy. Eggs are added one at a time before folding in sifted flour, baking powder, and salt combined with pineapple syrup and milk. Crushed pineapple is gently folded in last to maintain texture without overmixing, which keeps the bread from becoming dense.
Baked in an 8x4 inch loaf pan at 350 degrees Fahrenheit for 45-55 minutes, the bread develops a golden crust while remaining tender inside. A toothpick inserted in the center tests doneness. After resting, the loaf is cooled on a rack.
The glaze is made from powdered sugar, vanilla extract, and pineapple syrup, and can be spread warm for a thin shiny finish or applied when cool for a thicker coat. The syrup can be substituted with milk if unavailable.
Ingredients
Pineapple Bread
- ¾ cups granulated sugar
- ½ cup butter softened, unsalted
- 2 egg
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ cup pineapple syrup (from the canned pineapple)
- 2 tablespoons milk whole
- 1 cup pineapple drained (save the syrup, crushed
- ⅛ teaspoon salt
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pineapple syrup plus more as needed
Instructions
- Preheat your oven to 350 degrees F. Grease an 8-inch x 4-inch loaf pan, coat with non-stick spray, or line with parchment paper.
- In a large bowl, whisk together sugar and butter until bright and fluffy. Add the 2 eggs, one egg at a time.
- Mix flour with baking powder and salt together. Then add half of the dry ingredients along with the pineapple syrup to the egg mixture. Gently mix, then add the remaining flour along with the milk and stir once more. Then fold in the crushed pineapple until combined. I do this with a spoon or rubber spatula. DO NOT over mix the batter or your bread will be really dense.
- Pour the batter into the prepared pan and bake on the middle rack for 45-55 minutes until set in the middle and browned. The bread is done when a toothpick inserted in the center comes out clean. If the top begins to get too brown, tent with aluminum foil.
- Let the bread rest in the pan for around 10 minutes, then turn it out onto a wire rack to cool.
- Whisk together powdered sugar, vanilla, and pineapple syrup to make the glaze. Then spread it evenly over the bread.
Notes
- For a thin, shiny glaze, spread it over the bread while still warm.
- To achieve a thicker, white glaze, apply after the bread has fully cooled.
- If pineapple syrup runs out, milk can be used as a substitute in the glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 356kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 57mg | 2% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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