Pineapple Bread

Pineapple is an exotic ingredient found in plenty of desserts and drinks. But you can also use it in bread. The following recipe makes a mouthwatering and tropical pineapple bread with plenty of sweet crushed pineapple in there for sweetness and moisture, and covered with a fabulous pineapple glaze.

It’s versatile and can be served for breakfast, brunch, as a snack, or even for dessert. You can even serve it alongside a pineapple based savory dish such as pineapple chicken or Hawaiian pineapple rice.

The key to getting a light, fluffy consistency is mixing in the second half of the ingredients with a wooden spoon until just mixed. Don’t over-mix the batter, or else you will end up with a dense and heavy loaf which isn’t what you want.

Something extra you might want to consider (and “extra” can be a great thing!) is poking holes in the finished loaf and then brushing pineapple syrup over the top to add moisture and flavor.

Why You’ll Love the Recipe:

Pineapple bread is sweet, rich and totally delicious. It’s an exotic loaf which is beautiful for breakfast, brunch, a snack, or as dessert. Oh, and it’s easy to make!

How to Serve It:

Enjoy this bread with your favorite drink. Although you can spread it with butter if you like, it’s moist enough not to need it.

Can You Make It Ahead?

Yes, you can make pineapple bread in advance.

Ingredients:

• Eggs
• White sugar
• Salted butter, at room temperature
• Milk
• Baking powder
• Pineapple syrup
• Salt
• All-purpose flour
• Pineapple

For the Glaze:

• Powdered sugar
• Pineapple syrup
• Vanilla extract

How to make Pineapple Bread:

Preheat the oven to 350°F.

Combine the butter and sugar until fluffy and mix in the eggs, one at a time.

Mix in the pineapple syrup.

Combine the flour with the salt and baking powder in a bowl.

Stir half of the flour mixture into the butter mixture.

Add the rest of the flour mixture gradually.

Now add the milk and stir again, and then fold in the pineapple.

Pour the batter into a greased loaf tin.

Bake for 50 minutes on the center rack in the oven.

Check to see if a toothpick comes out clean and, if not, give it another 5 minutes and try again.

Let the loaf sit in the pan for 10 minutes, then turn it out on a cooling rack to finish cooling.

Whisk the glaze ingredients to combine and pour over the loaf.

If you prefer a thick glaze, let the bread cool before pouring the glaze over it.

If you prefer it thinner, pour it over while the bread is still warm so more seeps through.

Sweet, rich and totally addictive, this pineapple bread is sure to make you smile, and not just you but anyone who gets to taste a slice. It’s moist and tasty, and this pineapple bread is ideal for brunch or for dessert. You’re going to love the exotic flavor it boasts.

Storage Instructions:

Keep it refrigerated in an airtight container and eat within a few days.

Variations and Substitutions:

This pineapple bread is delicious as it is, or you can make any changes you want, perhaps swapping the white sugar for brown for a more caramel-like flavor, using fresh pineapple instead of canned, or swapping the vanilla extract for coconut extract.