Description
A wonderfully moist and flavorful quick bread packed with the sweet tang of crushed pineapple, perfect for breakfast, brunch, or a snack.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
1/2 cup vegetable oil (or melted unsalted butter)
1 teaspoon vanilla extract
1 (20-ounce) can crushed pineapple, undrained
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper leaving an overhang on the sides.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Step 3: In a separate medium bowl, whisk the eggs, vegetable oil (or melted butter), and vanilla extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Gently fold in the undrained crushed pineapple until evenly distributed throughout the batter.
Step 6: Pour the batter into your prepared loaf pan and spread evenly.
Step 7: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
Step 8: Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely before slicing and serving.
Notes
For an extra touch, fold in 1/2 cup of shredded coconut or chopped pecans with the pineapple. A simple cream cheese glaze can also elevate this bread to dessert status. Ensure your pineapple is undrained for maximum moisture!
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
