Pineapple Quick Bread is a delightful and moist treat that perfectly combines the tropical sweetness of pineapple with the comforting flavors of traditional quick bread. Unlike yeast-based breads, quick breads rely on baking soda or baking powder for leavening, making them a faster and easier option for home bakers. This particular recipe is not only simple to make but also versatile, allowing you to incorporate your favorite nuts or shredded coconut for added texture and flavor.
Perfect for breakfast, a snack, or even dessert, Pineapple Quick Bread is a crowd-pleaser with its tender crumb and rich, fruity taste. The undrained crushed pineapple ensures every bite is bursting with juicy goodness, while a hint of cinnamon adds a warm spice that complements the tropical fruit beautifully. Whether you’re looking to impress guests at a brunch or simply enjoy a homemade treat, this Pineapple Quick Bread is sure to become a favorite in your baking repertoire.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple, undrained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until well combined.
- Mix Wet Ingredients: In a separate medium bowl, beat the eggs. Add the vegetable oil and vanilla extract, and whisk until well blended. Stir in the undrained crushed pineapple.
- Combine Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix. If you’re using nuts and/or coconut, fold them into the batter gently.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Slice and serve the bread once it’s completely cooled. Enjoy!
Tips:
- Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the bread for up to 3 months.
- Add-ins: Feel free to customize your bread by adding raisins, dried cranberries, or chocolate chips.
- Glaze: For an extra touch of sweetness, you can drizzle a simple glaze made of powdered sugar and pineapple juice over the cooled bread.
Enjoy your homemade Pineapple Quick Bread!
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