Pineapple Bread Recipe
Pineapple bread is a soft, moist and buttery pineapple quick bread filled with crushed pineapple. This easy to make pineapple loaf cake is topped with a sweet pineapple glaze for even more fresh tropical flavor.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 9 X 5 loaf pan
- 1 parchment paper
Ingredients
Pineapple Bread
- 1½ cups (180 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream, room temperature
- 2 tablespoons (30 ml) pineapple juice reserved from draining pineapples
- 1 cup (244 g) crushed pineapple, drained
Pineapple Glaze
- 1 cup (120 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) pineapple juice
Instructions
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides. Move the middle rack to the next lowest position in your oven.
- In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined.1½ cups (180 g) all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl fitted with paddle attachment, cream the sugar and butter together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, mix in the eggs and vanilla extract.½ cup (113 g) unsalted butter, room temperature, 1 cup (200 g) granulated sugar, 2 large eggs, room temperature, 1 teaspoon vanilla extract
- Alternating dry ingredients, sour cream and pineapple juice, mix in ½ of the dry ingredients into the wet, followed by the sour cream and pineapple juice and then the remaining dry ingredients. Fold in the drained crushed pineapple until just combined.½ cup (120 g) sour cream, room temperature, 2 tablespoons (30 ml) pineapple juice , 1 cup (244 g) crushed pineapple, drained
- Evenly spread the vanilla and pineapple bread batter into the prepared pan. Bake the bread for 50 - 60 minutes or until a toothpick inserted into the center of the pineapple quick bread comes out with a few moist crumbs.
- Cool the cake in the loaf pan for 10 - 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the pineapple glaze.
- In a mixing bowl, whisk the powdered sugar with pineapple juice to your desired consistency. Drizzle over the cooled pineapple loaf cake, slice and enjoy!1 cup (120 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) pineapple juice
Notes
Store: Place leftover slices of the pineapple bread in an airtight container at room temperature for up to 3 days. Then transfer the bread to the fridge for an additional 2 - 3 days.
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