A breath of spring in every bite!

You will love this soft and juicy Pineapple Bread,

filled with crushed pineapple,

topped with a delicate pineapple glaze!

 Cook Time 50 – 60 minutes

PREHEAT OVEN TO 350º

GREASE AN 8 X 4-INCH LOAF PAN

(or line with parchment paper)

INGREDIENTS:

¾ CUPS GRANULATED SUGAR

½ CUP UNSALTED BUTTER – softened

2 EGGS – room temp

1 ½ CUPS ALL-PURPOSE FLOUR

2 TEASPOONS BAKING POWDER

¼ CUP PINEAPPLE SYRUP – from the canned pineapple

2 TABLESPOONS WHOLE MILK

1 CUP CRUSHED PINEAPPLE – drained, syrup saved

PINCH OF SALT

GLAZE:

1 CUP POWDERED SUGAR

1 TEASPOON VANILLA EXTRACT

2 TABLESPOONS PINEAPPLE SYRUP – plus more as needed

INSTRUCTIONS:

In a large bowl, whisk together sugar and butter until bright and fluffy. Add the 2 eggs, one egg at a time.

Mix flour with baking powder and salt together. Then add half of the dry ingredients along with the pineapple syrup to the egg mixture. Gently mix, then add the remaining flour along with the milk and stir once more. Then fold in the crushed pineapple until combined. I do this with a spoon or rubber spatula. DO NOT over mix the batter or your bread will be dense.

Pour the batter into the prepared pan and bake on the middle rack for 45-55 minutes until set in the middle and browned. The bread is done when a toothpick inserted in the center comes out clean. If the top begins to get too brown, tent with aluminum foil.

Let the bread rest in the pan for around 10 minutes, then turn it out onto a wire rack to cool. 

Whisk together powdered sugar, vanilla, and pineapple syrup to make the glaze. Then spread it evenly over the bread.

NOTE: If you run out of pineapple syrup for the glaze, you can use whole milk instead. To get a thin, shiny glaze, spread it when the bread is still warm. For a thicker glaze, wait until the bread has completely cooled down.

BUON MANGIATI!