Ingredients
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
¼ cup pineapple syrup (reserved from the canned pineapple)
2 tablespoons whole milk
1 cup crushed pineapple, drained (reserve the syrup)
For the glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons pineapple syrup (add more if needed for desired consistency)
Preparation
Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C).
Grease an 8×4-inch loaf pan to prevent sticking.
Cream Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy.
Add Eggs:
Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Alternate Adding Dry Ingredients and Pineapple Syrup:
Gradually add the dry ingredient mixture to the butter-sugar-egg mixture, alternating with the ¼ cup of reserved pineapple syrup. Begin and end with the dry ingredients, mixing gently after each addition.
Incorporate Milk and Pineapple:
Stir in the 2 tablespoons of whole milk until just combined.
Fold in the drained crushed pineapple gently to distribute it evenly throughout the batter.
Bake:
Pour the batter into the prepared loaf pan, smoothing the top.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Allow the bread to cool in the pan for about 10 minutes.
Then, remove it from the pan and place on a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of reserved pineapple syrup. Adjust the consistency with more syrup if necessary; the glaze should be smooth and pourable.
Glaze the Bread:
Once the bread has cooled, drizzle the glaze over the top, allowing it to set before slicing and serving.
Tips:
Avoid Overmixing: When combining the wet and dry ingredients, mix just until incorporated to prevent a dense texture.
Enhance Moistness: For extra flavor and moisture, after baking, poke small holes in the top of the bread and brush with additional pineapple syrup before glazing.
Storage: Store the bread in an airtight container at room temperature for up to three days, or refrigerate to extend freshness.
This pineapple bread offers a moist, flavorful experience with a tropical twist, making it a delightful addition to any occasion.
Enjoy!