Description
Sweet Hawaiian pineapple quick bread brings tropical sunshine to classic quick bread recipes. Rich with crushed pineapple and warm spices, this moist loaf delivers island-inspired comfort that invites you to savor each delightful slice.
Ingredients
Scale
Main Ingredients:
- 1½ cups all-purpose flour
- 1 cup crushed pineapple, drained, liquid reserved
- 2 large eggs
- ½ cup butter, softened
- ¼ cup granulated sugar
Leavening and Flavor Enhancers:
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 2 tablespoons milk
Liquid Components:
- ¼ cup pineapple liquid (from crushed pineapple can)
For the Glaze:
- 1 cup confectioners sugar
- 2 tablespoons pineapple liquid (from crushed pineapple can)
- 1 teaspoon vanilla extract
Instructions
- Prepare all ingredients and equipment, ensuring butter is softened to room temperature (68-72°F or 20-22°C).
- Sift the flour, salt, and baking powder together in a medium mixing bowl, creating a uniform dry ingredient mixture.
- In a separate large bowl, vigorously cream the softened butter and granulated sugar until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Incorporate eggs one at a time into the butter-sugar mixture, thoroughly blending after each addition to maintain a smooth consistency.
- Gradually introduce the reserved pineapple liquid and dry ingredients to the wet mixture, alternating between the two and mixing gently to prevent overmixing.
- Carefully stir in the milk, ensuring even distribution throughout the batter.
- Gently fold the crushed pineapple into the batter, distributing the fruit evenly without deflating the mixture.
- Preheat the oven to 350°F (175°C) and thoroughly grease a 9 x 5 inches (23 x 13 centimeters) loaf pan.
- Transfer the batter to the prepared loaf pan, smoothing the surface with a spatula to create an even top.
- Bake in the preheated oven for 50-55 minutes, rotating the pan halfway through to ensure uniform baking.
- Test the bread’s doneness by inserting a wooden skewer or toothpick into the center; it should emerge clean with minimal crumbs.
- Remove the bread from the oven and let it rest in the pan for 10-15 minutes to allow for slight cooling and easier removal.
- Carefully transfer the loaf to a wire cooling rack to cool completely.
- Prepare the glaze by whisking together the reserved pineapple liquid, confectioners sugar, and vanilla extract until smooth and glossy.
- Once the bread has cooled to room temperature, drizzle the glaze evenly over the top, allowing it to set for 10-15 minutes before slicing and serving.
Notes
- Drain pineapple thoroughly to prevent excess moisture from making the bread soggy and affecting its texture.
- Use room temperature ingredients like butter and eggs to ensure smooth mixing and better incorporation.
- Check bread doneness by inserting a skewer or toothpick into the center, which should come out clean without wet batter.
- Allow bread to cool completely before glazing to prevent the sugar from melting and running off the surface.
- Store wrapped tightly at room temperature for up to 3 days or refrigerate for extended freshness.
- Enhance flavor by toasting chopped nuts or adding shredded coconut to the batter for extra crunch and tropical taste.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg