Pineapple Quick Bread
A delightfully moist loaf infused with the tropical essence of crushed pineapple, this quick bread is finished with a gentle drizzle of pineapple glaze that enhances its fruity character without overwhelming sweetness.
Ingredients
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 19 ounces crushed pineapple thoroughly drained yet still moist (reserve juice for glaze)
- 2 teaspoons pure vanilla extract
- ½ teaspoon sea salt
- 6 teaspoons powdered sugar
- 2 large eggs
- 2 tablespoons reserved pineapple juice
- 1 teaspoon baking soda
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F and generously grease a 9×5-inch loaf pan; lining it with parchment that extends above the sides aids in clean removal.
- In a separate bowl, sift together the flour, baking soda, and sea salt to ensure an even distribution of leavening agents.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed for approximately five minutes until light and fluffy.
- Reduce the speed to the lowest setting and incorporate the eggs and vanilla extract, mixing until just combined.
- Gradually blend in the flour mixture, occasionally scraping the sides and bottom of the bowl to ensure a uniform batter.
- Fold in the drained pineapple gently, either with a mixer on the lowest speed or by hand using a spatula, to distribute evenly without overmixing.
- Transfer the batter to the prepared loaf pan, smoothing the top to an even layer.
- Place in the oven and bake for 55 minutes or until a tester inserted into the center emerges clean.
- Let the loaf cool completely in the pan atop a wire rack before attempting to remove it.
- For the glaze, whisk the powdered sugar with the reserved pineapple juice in a small bowl until smooth, then drizzle over the cooled loaf.
Notes
The glaze is intentionally light; for a thicker consistency, gradually incorporate additional powdered sugar, one tablespoon at a time, until the desired texture is achieved.