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A moist and tender Pineapple Bread with a tropical twist, suitable for breakfast, snacks, or dessert. Features crushed pineapple for moisture and flavor, with optional spices and nuts for added texture.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) can crushed pineapple, drained well
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  2. In a medium bowl, combine flour, baking soda, salt, and cinnamon if using. Stir well to mix.
  3. In a large bowl, cream softened butter and sugar together until light, fluffy, and pale.
  4. Beat in eggs one at a time, fully mixing each before adding the next. Stir in vanilla extract.
  5. Fold in crushed pineapple with its juice.
  6. Slowly add dry ingredients to wet mixture, mixing just until combined. Avoid overmixing to keep bread tender.
  7. If using nuts, gently fold them in now for added texture.
  8. Pour batter into prepared loaf pan and smooth the top with a spatula.
  9. Bake for 55-65 minutes, checking for doneness starting at 50 minutes by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
  10. Allow the bread to cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack to avoid soggy bottom.

Notes

Drain crushed pineapple well to prevent sogginess; pressing in a strainer for a few minutes is recommended., Use room temperature eggs and butter for better mixing and fluffier bread., Avoid overmixing to prevent a tough, dense bread., Try experimenting with spices such as nutmeg or allspice to add warmth., Optional mix-ins include shredded coconut, raisins, or chocolate chips – fold them in gently at the end., You can substitute fresh finely chopped pineapple, but be sure to drain and pat it dry well., This batter can be made a day ahead and refrigerated, then baked fresh., To store, wrap cooled bread in plastic wrap or airtight container: up to 3 days at room temperature, up to a week refrigerated, or freeze up to 3 months.

Nutrition

Find it online: https://cozyovenkitchen.com/pineapple-bread/