This Pineapple Loaf Bread is a delightful, moist, and flavorful treat that combines the tropical sweetness of pineapple with a tender, buttery crumb. Topped with a light pineapple glaze, it’s perfect for breakfast, brunch, or a sweet snack any time of the day. This recipe uses simple ingredients and essential baking tools to create a loaf that’s sure to impress.
Required Tools:
- Loaf Pan (9×5 inches)
- Stand or Hand Mixer
- Cooling Rack (Wire type)
- Whisk
- Spatula
Ingredients:
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 19 ounces crushed pineapple, drained (reserve the juice for the glaze)
For the Pineapple Glaze:
- 6 teaspoons powdered sugar
- 2 tablespoons pineapple juice (reserved from crushed pineapple)
Instructions:
- Preheat and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan with butter or non-stick spray. For easy removal, line the pan with parchment paper, allowing some overhang on the sides.
- Whisk Dry Ingredients:
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt. Set aside.
- Cream Butter and Sugar:
- In a stand mixer or with a hand mixer, cream together 3/4 cup of granulated sugar and 1/2 cup of softened unsalted butter until light and fluffy, about 5 minutes.
- Add Eggs and Vanilla:
- Add 2 large eggs, one at a time, beating well after each addition. Mix in 2 teaspoons of pure vanilla extract until just combined.
- Incorporate Dry Ingredients:
- Gradually add the flour mixture to the wet mixture, mixing on low speed until just combined. Use a spatula to scrape down the sides of the bowl and ensure even mixing.
- Fold in Pineapple:
- Gently fold in the drained crushed pineapple using a spatula, being careful not to overmix.
- Transfer to Pan:
- Transfer the batter to the prepared loaf pan, spreading it evenly with the spatula.
- Bake:
- Bake in the preheated oven for approximately 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool:
- Allow the bread to cool in the pan on a wire cooling rack for about 10 minutes. Then, carefully remove the bread from the pan and let it cool completely on the wire rack.
- Prepare the Glaze:
- In a small bowl, mix 6 teaspoons of powdered sugar with 2 tablespoons of the reserved pineapple juice. Stir until smooth. For a thicker glaze, add more powdered sugar a little at a time until the desired consistency is reached.
- Glaze the Bread:
- Once the bread is completely cool, drizzle the pineapple glaze over the top, allowing it to run down the sides.
Additional Notes:
- This recipe creates a light glaze. If you prefer a thicker consistency, incrementally add more powdered sugar to the base recipe until you achieve the desired thickness.
- For an added tropical touch, you can sprinkle shredded coconut or finely chopped nuts on top of the glaze before it sets.
- This bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Enjoy the delightful combination of pineapple and vanilla in this moist and flavorful loaf bread. Perfect for any occasion, it’s sure to become a favorite in your baking repertoire!
