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Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer.
Add Wet Ingredients: Beat in the eggs, one at a time, until fully incorporated. Stir in the drained crushed pineapple, pineapple juice, vanilla extract, and sour cream or Greek yogurt (if using).
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in dense bread. If desired, fold in the chopped nuts.
Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Cool and Glaze: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you’re adding the glaze, whisk together the powdered sugar, pineapple juice, and vanilla extract in a small bowl. Drizzle the glaze over the cooled bread.
Serve: Slice and serve the pineapple bread as a sweet treat or dessert.
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Tips for Making the Best Pineapple Bread
Use Fresh Pineapple: For a more vibrant flavor, consider using fresh pineapple that’s finely chopped instead of canned crushed pineapple. You can also blend fresh pineapple for a similar texture.
Don’t Skip Draining: Make sure to drain the crushed pineapple well to prevent the bread from becoming too soggy. However, reserve some juice for the batter and glaze.
Add Coconut for a Tropical Twist: Mix in 1/2 cup of shredded coconut to the batter for an extra tropical flavor. It pairs beautifully with the pineapple.
Check Doneness Early: Depending on your oven, the bread may bake faster or slower. Start checking for doneness at the 50-minute mark to avoid overbaking.
Store Properly: Pineapple bread can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Frequently Asked Questions
1. Can I use pineapple chunks instead of crushed pineapple?
Yes, but make sure to chop the pineapple chunks into smaller pieces, or pulse them in a food processor for a texture similar to crushed pineapple.
2. Can I make pineapple bread gluten-free?
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