Easy Steps to make Pineapple Quick Bread
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple, undrained
- 1/2 cup unsalted butter, melted (or coconut oil)
- Turbinado sugar (for topping, optional)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, whisk the sugar, eggs, and vanilla until smooth. Stir in the melted butter and crushed pineapple.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and sprinkle with turbinado sugar if desired. Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve.
How to serve Pineapple Quick Bread
Pineapple Quick Bread is delicious as a snack or for breakfast. Serve it warm or at room temperature. You can enjoy it plain or spread with butter or cream cheese.
Variation
- Add Nuts: Mix in 1/2 cup of chopped walnuts or pecans for added crunch.
- Use Fresh Pineapple: Substitute crushed pineapple with fresh, finely chopped pineapple for a fresher taste.
- Coconut Twist: Add 1/2 cup of shredded coconut in the batter for a tropical flavor.
FAQs
Can I make this bread gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour.
How should I store Pineapple Quick Bread?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze this bread?
Absolutely! Wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw it at room temperature when ready to eat.