Description
This Pineapple Bread is a moist, flavorful treat that combines the sweetness of pineapple with a soft, cake-like texture. Perfect for breakfast, as a snack, or even as a light dessert, this easy-to-make bread is a hit at any gathering!
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained (reserve the juice)
- ½ cup milk
- ¼ cup reserved pineapple juice (from the crushed pineapple)
- ½ cup chopped walnuts or pecans (optional)
Instructions
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.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy. This should take about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add the drained crushed pineapple, milk, and ¼ cup of the reserved pineapple juice. Stir until combined. Gradually add the dry ingredients, mixing just until combined. Be careful not to overmix.
If you’re using chopped walnuts or pecans, fold them into the batter using a spatula.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top begins to brown too quickly, cover the bread with foil and continue baking.
Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Draining Pineapple – Make sure to drain the pineapple well to avoid excess moisture in the bread.
- Storage – Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing – This bread freezes well! Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Cuisine: American