Of course! Pineapple Quick Bread is a wonderfully moist, sweet, and tropical treat. It’s incredibly easy to make and stays fresh for days thanks to the pineapple.
Here’s a classic, reliable recipe that will become a favorite.
Sunshine Pineapple Quick Bread
This bread is dense, moist, and bursting with sweet pineapple flavor. The optional coconut and macadamia nuts add a fantastic tropical crunch.
Yields: 1 standard loaf (9×5 inch)
Prep time: 10 minutes
Bake time: 55-65 minutes
Ingredients:
· 2 cups all-purpose flour
· 1/2 cup granulated sugar
· 1/2 cup light brown sugar, packed
· 2 teaspoons baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1 (20 oz) can crushed pineapple in juice, undrained
· 2 large eggs, lightly beaten
· 1/2 cup vegetable oil (or melted coconut oil for more tropical flavor)
· 1 teaspoon vanilla extract
· 1/2 cup shredded sweetened coconut (optional)
· 1/2 cup chopped macadamia nuts or walnuts (optional)
For the Glaze (Optional):
· 1/2 cup powdered sugar
· 1-2 tablespoons pineapple juice (from the can)
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate medium bowl, combine the entire can of undrained crushed pineapple, beaten eggs, vegetable oil, and vanilla extract. Stir until well combined.
- Make the Batter: Pour the wet pineapple mixture into the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few lumps are fine. Gently fold in the coconut and nuts, if using.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean.
- Cool: Let the bread cool in the pan on a wire rack for 15-20 minutes. Then, carefully run a knife around the edges and invert the bread onto the rack to cool completely before slicing. (This is important, as it’s very moist and will fall apart if sliced warm).
- Glaze (Optional): Once the bread is completely cool, whisk the powdered sugar and enough pineapple juice to make a thin glaze. Drizzle it over the top of the loaf.
Tips for Success:
· Don’t Drain the Pineapple! The juice is essential for the moisture and flavor. Using the entire can is the secret to this bread’s amazing texture.
· Avoid Overmixing: Overmixing the batter develops gluten, which can make the bread tough. Mix until the flour is just incorporated.
· Test for Doneness: Because it’s so moist, the skewer test is your best friend. It should come out with no wet batter, but a few sticky crumbs are okay.
· Patience is a Virtue: Letting it cool completely is crucial for clean slices and for the flavors to fully set.
Enjoy a slice of this sunny, easy-to-make bread with your morning coffee or as a sweet afternoon snack