Pineapple Bread Recipe
This Pineapple Bread Recipe is the ultimate tropical treat for anyone who loves a moist and fruity snack. It features a very soft crumb sweet crushed pineapple and a beautiful golden crust on top today.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 can 20 ounces crushed pineapple in juice
- 1/2 cup chopped walnuts or pecans optional
- 2 tablespoons brown sugar for the topping
Instructions
Prep the Oven
- Preheat your oven to 350°F and grease your 9x5 inch loaf pan thoroughly with butter or non-stick spray. Line the bottom with parchment paper to ensure your Pineapple Bread releases perfectly after it finishes baking today.
Drain the Pineapple
- Pour the canned crushed pineapple into a fine mesh strainer over a bowl to remove the excess juice. Press down gently with a spoon so the fruit is moist but not soaking wet for the batter.
Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is very fluffy. This process incorporates air which helps your fruit bread stay light and avoids a very dense texture.
Add the Eggs
- Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Add the vanilla extract now to ensure the sweet aroma is spread evenly throughout the entire yellow batter.
Whisk Dry Ingredients
- In a separate medium bowl, whisk together the flour, baking powder, and salt until they are well combined. Using a whisk removes any large lumps of flour and ensures the bread rises evenly in the pan.
Combine the Mixtures
- Gradually add the dry ingredients to the creamed butter mixture while stirring gently with a large rubber spatula. Do not overmix the batter at this stage or the bread will become very tough and dry.
Fold in Pineapple
- Gently stir the drained crushed pineapple into the thick batter using a slow and careful folding motion today. If you are using chopped nuts, add them now so they are distributed evenly in every single slice.
Fill the Pan
- Pour the tropical batter into your prepared loaf pan and smooth the top surface with your rubber spatula. Sprinkle the two tablespoons of brown sugar over the top to create a sweet and crunchy caramel crust.
Bake until Golden
- Bake for fifty-five to sixty-five minutes until a toothpick inserted in the center comes out clean and dry. The bread should be a deep golden brown and the house should smell like sweet cooked fruit.
Cool and Serve
- Let the bread cool in the pan for ten minutes before moving it to a wire cooling rack. Allow it to cool completely before slicing so the fruit juices set and the slices stay perfectly neat.
Notes
- Use the leftover pineapple juice to make a simple glaze with powdered sugar for extra sweetness today.
- Add half a cup of shredded coconut to the batter for a delicious and very tropical island flavor — it is the same combination that makes a classic Southern coconut cake so irresistible, and it works just as beautifully in a simple loaf.
- Swap the vanilla extract for coconut extract if you want to enhance the tropical theme of the bread.
- Always drain the pineapple well so the extra moisture does not make the middle of the bread soggy.
- Use dark brown sugar in the batter instead of white sugar for a deeper and more molasses-like flavor.
- Wrap the cooled bread in plastic wrap overnight to make the crust even softer and easier to slice.