Irresistible Pineapple Bread

This juicy pineapple bread takes basic kitchen staples and turns them into a sunny paradise treat that'll make you feel like you're on vacation with every mouthful. The sweet pineapple flavor blends beautifully with the soft texture, making it great for morning bites, afternoon snacks, or after-dinner treats.

I came up with this bread during a gloomy weekend when I needed something bright and cheery. The smell that spread through my house took me back to beach days, and I've been making it whenever friends pop in without warning ever since.

Ingredients

• Crushed pineapple: Brings natural sweetness and dampness to the bread. Go for juice-packed canned pineapple instead of the syrupy kind for better results.
• Pineapple juice: Packs in extra flavor without making things too sweet. Don't throw away this tasty stuff.
• Butter: Makes for a delicious soft bite. Let it sit out until completely soft so it mixes better.
• Eggs: Give the bread its shape and richness. Take them out of the fridge early so they mix in more smoothly.
• All purpose flour: Forms the main structure. Scoop it into your measuring cup and scrape off the top for the right amount.
• Granulated sugar: Cuts through the tangy pineapple taste. We don't use too much so the fruit can really stand out.
• Milk: Helps create the perfect softness in the bread.
• Baking powder: Makes the bread puff up nicely. Double-check that it's not expired.
• Salt: Brings out all the tastes and balances the sweetness.
• Confectioners sugar: Creates a silky topping that hardens nicely.
• Vanilla extract: Adds extra flavor to the topping. Real vanilla works way better than imitation.

Step-by-Step Instructions

Get things ready:

Heat your oven to 350°F and coat a regular 9x5 inch bread pan with butter or cooking spray, making sure to get the edges too. A light coating of flour after greasing works even better to stop sticking.

Mix dry stuff together:

Put the flour, salt, and baking powder through a sifter into a bowl. This gets rid of clumps and adds air for a fluffier bread. Give it a good stir for another half minute to make sure everything's mixed well.

Beat butter and sugar:

In another bigger bowl, mix the soft butter and sugar for 3 full minutes until it looks fluffy. This puts air in the mix that helps your bread rise better. It should look lighter yellow and seem a bit bigger.

Put in the eggs:

Add eggs one by one, mixing for 30 seconds after each one. This keeps the batter smooth. Make sure each egg is fully mixed in before adding another.

Switch between wet and dry:

Start and finish with the flour mix, adding about a third of it then half the pineapple juice, stirring gently between each. This way helps stop you from mixing too much which can make tough bread.

Add the milk:

Pour in the milk and stir just until it's mixed in. The batter will get a bit thinner but still stay thick enough.

Mix in pineapple:

Use a spatula to carefully fold the drained crushed pineapple into the batter. About 8-10 gentle turns should mix it in without letting out all the air you've worked to put in.

Bake it just right:

Pour the batter into your greased pan and smooth the top. Bake on the middle rack for 50-55 minutes. You'll know it's done when the top looks golden, it bounces back when you touch it lightly, and a toothpick stuck in the middle comes out clean or with just a few moist crumbs.

Let it rest:

Leave the bread in the pan for exactly 15 minutes. This waiting time lets it firm up while still being warm enough to come out easily. Then move it to a wire rack until it's completely cool before adding the topping.

Make and add topping:

Mix confectioners sugar, saved pineapple juice, and vanilla until smooth and runny. Once the bread is totally cool, pour the topping over the top so it runs down the sides. Wait at least 30 minutes for the topping to harden before cutting.

The crushed pineapple really makes this bread special. I've found that taking a moment to gently press the drained pineapple between paper towels gets rid of extra wetness that might make the bread too soggy. My grandma showed me this trick when I was learning to bake, and it really helps get the texture just right.

Storing Your Pineapple Bread

After it's cooled and topped, keep your pineapple bread in a sealed container at room temp for up to 3 days. If you want to keep it longer, wrap single slices in plastic wrap and then foil before putting them in the freezer. This double covering stops freezer burn and keeps the flavor nice. When you want to eat a frozen slice, let it sit out for about an hour or zap it in the microwave for 15-20 seconds.

Perfect Pairing Ideas

This tropical bread goes great with morning coffee or afternoon tea. For a fancier dessert, try heating a slice and putting some vanilla ice cream and a sprinkle of toasted coconut on top. I often bring this to brunches along with fresh fruit and yogurt, and everyone always asks for the recipe.

Making It Your Own

Though this bread tastes great as is, you can easily change it up to fit what you like. Try adding ½ cup of toasted macadamia nuts or coconut flakes to the mix for more tropical taste. Switch the vanilla in the topping with rum extract for a grown-up Caribbean twist. For more complex flavors, add ½ teaspoon of ginger or cardamom to your dry ingredients.

Frequently Asked Questions

→ Is fresh pineapple an option instead of canned?

It works fine! Just crush it well, and replace the canned pineapple liquid with freshly squeezed juice.

→ What alternatives can I use for milk?

Try almond, coconut milk, or even buttermilk for added richness instead of regular milk.

→ What's the best way to store this bread?

Keep it in an airtight container at room temperature for 3 days or refrigerate up to a week. Wrap it well to lock in moisture.

→ Can this loaf be frozen?

Definitely. Wrap tightly in plastic wrap and foil, freeze for up to 3 months, and thaw at room temperature when ready to eat.

→ What topping options can I use besides the glaze?

Go for powdered sugar, a drizzle of honey, or cream cheese frosting as tasty alternatives.