Pineapple Bread
User Reviews
5
Pineapple Bread
Description
Pineapple Bread is a sweet quick bread made primarily with all-purpose flour, baking soda, and baking powder for leavening. The batter relies on melted unsalted butter and sugar creamed with egg, plus crushed pineapple and sour cream to achieve moistness and tender crumb. Vanilla extract adds aroma. The bread is baked in a loaf pan at 350 degrees until a toothpick inserted in the center comes out clean, usually 55 to 65 minutes, with care taken to prevent overbrowning by tenting with foil if necessary. Cooling on a wire rack allows it to set before slicing.
The glaze comprises powdered sugar mixed with pineapple juice, giving a glossy, sweet topping that complements the pineapple in the bread. This glaze adds moisture and a slight tang to the finished loaf.
This bread works well as a sweet treat for breakfast or tea, providing a soft texture and mild tropical notes. It pairs nicely with butter or cream cheese but can also be enjoyed plain.
Store the bread in an airtight container for up to five days, or freeze sliced portions wrapped tightly and stored in a freezer-safe container for up to three months. Thaw slices to room temperature before serving. Doubling the glaze provides extra topping for those who prefer it more glazed, similar to frosting on cake.
Ingredients
Pineapple Bread
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- pinch salt sea salt
- 1 cup granulated sugar
- 8 TBS butter melted and cooled, unsalted
- 1 egg large
- 20 ounce pineapple 2 TBS juice reserved, crushed, with juice, canned
- ½ cup sour cream
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 2 TBS pineapple juice reserved from the can of crushed pineapple
Instructions
Bread
- Preheat your oven to 350 degrees and spray a large loaf pan with non-stick baking spray.
- Combine the flour, baking soda, baking powder, and salt together in a bowl and set it aside.
- Whisk sugar and butter together in a large bowl.
- Add egg then mix together until fully combined.
- Add pineapple, sour cream, and vanilla to the sugar mixture and whisk until smooth.
- Combine the wet and dry ingredients together. Combine just until mixed together (no dry patches) but don't over mix.
- Pour the batter into a loaf pan and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Check the bread about halfway through baking time and if it starts browning too fast, add some foil, tent it, and finish baking the bread that way.
- Let the bread cool for 10 minutes in the pan on top of a wire rack. Then remove the bread from the pan and let it cool completely on the wire rack before slicing.
Glaze
- Combine the powdered sugar and two tablespoons reserved pineapple juice together until smooth to create a pineapple glaze.
- Pour the glaze on top of the bread and let it sit to harden slightly before slicing.
- Slice and serve.
Notes
- Keep the bread in an airtight container and use within five days for best freshness.
- Freeze sliced bread wrapped in plastic and stored in an airtight freezer container for up to three months; thaw slices to room temperature before serving.
- Consider doubling the glaze if you prefer a thicker, frosting-like topping on the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 107mg | 4% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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