This pineapple quick bread is a moist and tropical take on classic quick bread recipes. Filled with juicy pineapple chunks and a hint of warm spices, this bread bursts with sweet and tangy flavor, with a soft texture. Perfect for breakfast, brunch, or as a snack, it’s easy to make and requires no yeast—just simple pantry ingredients. Whether you’re craving something sweet or want to add a tropical touch to your kitchen, you’ll love this pineapple quick bread. Get baking!
Ingredients you’ll need:
For the bread:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional, for warmth)
1/4 teaspoon ground nutmeg (optional, for depth)
1 cup granulated sugar
1/2 cup unsalted butter, melted (or coconut oil for a tropical touch)
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup crushed pineapple, drained (reserve 2 tablespoons of the juice for the glaze)
1/2 cup chopped pecans or walnuts (optional, for extra crunch)
For the glaze (optional):
1 cup powdered sugar
2 tablespoons reserved pineapple juice
1/2 teaspoon pure vanilla extract
Step-by-Step Instructions:
Step 1: Preheat and Prepare
Preheat Preheat oven to 350°F (175°C). Grease and flour a 9 x 5-inch (23 x 13 cm) loaf pan or line it with parchment paper for easy removal.
Drain the crushed pineapple well, reserving 2 tablespoons of juice for the glaze. Pat it dry with a paper towel to prevent the bread from getting too soggy.
Step 2: Mix the Dry Ingredients
In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3: Combine the Wet Ingredients
In a large bowl, beat the melted butter and sugar until smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Stir in the drained crushed pineapple and optional walnuts.
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