Ingredients:
For the Bread:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/8 tsp salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
2 large eggs
1 cup crushed pineapple, drained (reserve the liquid)
1/4 cup reserved pineapple liquid (from crushed pineapple can)
2 tbsp milk
For the Glaze:
1 cup confectioners’ sugar
2 tbsp reserved pineapple liquid
1 tsp vanilla extract
Directions:
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick cooking spray.
In a medium mixing bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Step 2: Add Wet and Dry Ingredients
Gradually alternate between adding the reserved 1/4 cup pineapple liquid and the dry flour mixture into the wet ingredients, mixing until just combined. Do not overmix.
Stir in the milk until the batter is smooth.
Gently fold the drained crushed pineapple into the batter until evenly distributed.
Step 3: Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 4: Make the Glaze
In a small bowl, whisk together the confectioners’ sugar, 2 tbsp reserved pineapple liquid, and vanilla extract until smooth. Adjust the consistency with more pineapple liquid if needed.
Step 5: Glaze and Serve
Once the bread is fully cooled, drizzle the glaze evenly over the top. Let the glaze set for 15-20 minutes before slicing and serving.
Prep Time: 15 minutes | Baking Time: 55 minutes | Cooling Time: 15 minutes | Total Time: 1 hour 25 minutes
Kcal: 210 kcal per slice (approx.) | Servings: 10 slices
Tips:
For an extra tropical flair, sprinkle shredded coconut or chopped nuts over the glaze before it sets.
Store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
