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PINEAPPLE QUICK BREAD Recipe

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This recipe for PINEAPPLE QUICK BREAD is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* All-Purpose Flour: 2 cups
* Baking Soda: 1 teaspoon
* Sea Salt: 1/2 teaspoon
* Granulated Sugar: 3/4 cup
* Unsalted Butter (Softened): 1/2 cup
* Large Eggs: 2
* Pure Vanilla Extract: 2 teaspoons
* Crushed Pineapple (Drained, but keep the juice): 19 ounces
For the Pineapple Glaze:
* Powdered Sugar: 6 teaspoons
* Pineapple Juice (Reserved from crushed pineapple): 2 tablespoons
Directions:
Directions:
Cooking Instructions:
1. Preheat your oven to 350°F and grease a 9x5 inch loaf pan. Optionally, use parchment paper for easy removal.
2. Whisk flour, baking soda, and sea salt in a medium bowl.
3. In a mixer, cream sugar and butter for about 5 minutes. Then, add eggs and vanilla extract, mixing briefly.
4. Gradually incorporate the flour mixture. Use a spatula to ensure even mixing.
5. Fold in the drained pineapple gently.
6. Transfer the batter to the prepared pan and spread evenly.
7. Bake for approximately 55 minutes.
8. Allow the bread to cool completely on a wire rack before removing from the pan.
9. Prepare the glaze by mixing powdered sugar with pineapple juice, and then drizzle over the cooled bread.
Additional Notes:
• This recipe creates a light glaze. For a thicker consistency, incrementally add powdered sugar to the base recipe.

 

 

 

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