Pineapple Quick Bread

Servings: servings

Calories: 285cal

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon sea salt
¾ cup granulated sugar
½ cup unsalted butter softened
2 large eggs
2 teaspoons pure vanilla extract
19 ounces crushed pineapple drained well but not completely dry (save juice for glaze)

Preheat oven to 350 and grease an 9x5 loaf pan. Note: Adding parchment paper with high sides will allow the loaf to come out easily as well.
In a medium bowl whisk together all-purpose flour, baking soda and sea salt.
In a stand mixer, cream together sugar and butter with the paddle attachment on low-medium for about 5 minutes.
Add in eggs and vanilla extract and mix for another minute on the lowest setting.
Slowly add in flour mixture; be sure to lift the bottom of the mixing bowl with a spatula to incorporate all the ingredients evenly.
Add the drained crushed pineapple and run just to blend, or you can do this by hand with a spatula.
Pour into greased pan and spread evenly.
Bake for about 55 minutes.
Cool loaf completely in the pan on a wire rack before removing.
Once cooled, remove the loaf from the pan and make your glaze by adding powdered sugar and pineapple juice into a small bowl and mix well.

4.99 from 84 votes

This recipe makes a light glaze, for a thicker glaze use this as a base and add a tablespoon of powdered sugar at a time until desired thickness.

Course: Breads

Cuisine: American

Prep Time10

Cook Time55

Total Time1 5