Irresistible Pineapple Bread

How to make Irresistible Pineapple Bread

Ingredients:

1/2 cup 113g unsalted butter, at room temperature

2 eggs

3/4 cup 150g sugar

2 tsp baking powder

1/4 cup 60ml pineapple syrup (drained from the can and saved)

2 tbsp. milk

1 1/2 cups 187g all-purpose flour

1/8 tsp salt

1 cup 240g crushed pineapple (drained, saving the syrup)

Glaze:

1 cup 125g Confectioners sugar

1 tsp vanilla extract

2 tbsp. 30ml pineapple syrup (saved from the can; you may need more, depending on consistency)

Instructions:

Preheat your oven to 350°F (175°C) and generously grease an 8×4-inch loaf pan.

In a large bowl, cream together the sugar and butter until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the pineapple syrup to the butter mixture, then add half of the flour mixture.

Stir gently to combine, and then slowly add the remaining flour mixture, stirring continuously.

Pour in the milk and stir the batter until well incorporated.

Gently fold in the crushed pineapple, ensuring it is evenly distributed throughout the batter.

Transfer the batter to the prepared loaf pan and place it on the center rack of the preheated oven.

Bake for 50 to 55 minutes or until the bread is set in the middle and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Prepare the glaze by combining the Confectioners sugar, vanilla extract, and pineapple syrup in a bowl. Adjust the consistency by adding more pineapple syrup if desired.

Once the bread is completely cooled, drizzle the glaze over the top. For a thicker glaze, wait until the bread is fully cooled before pouring it on.

Slice, serve, and savor every tropical bite!

For a twist, you can add a handful of chopped nuts, such as walnuts or pecans, to the batter for added crunch and flavor.

Feel free to experiment with different glaze flavors by substituting the vanilla extract with almond extract or adding a hint of citrus zest.

Store the Pineapple Bread in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. Warm it slightly before serving to enhance the flavors.