Pineapple Bread
A moist and tender quick bread infused with crushed pineapple and topped with a sweet glaze, perfect for any time of day.
Ingredients
- 1½ cups all-purpose flour (180 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature, 113 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup sour cream (room temperature, 120 g)
- 2 tablespoons pineapple juice (from drained pineapple, 30 ml)
- 1 cup crushed pineapple (drained, 244 g)
- 1 cup powdered sugar (120 g)
- 2 to 3 tablespoons pineapple juice (30 to 45 ml for glaze)
Instructions
- Preheat your oven to 350°F (170°C) and line a 9x5 loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or with a hand mixer, cream together the butter and sugar until light and fluffy, about 2–3 minutes.
- Add the eggs and vanilla extract, mixing until just combined.
- Gradually add the flour mixture, alternating with sour cream and pineapple juice, mixing gently until smooth.
- Fold in the drained crushed pineapple until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix powdered sugar with pineapple juice until desired consistency. Drizzle over the cooled bread.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in an airtight container at room temperature for up to three days or freeze for up to three months.