Simple Pineapple bread – Delicious Recipe Ever : Try this easy recipe for pineapple bread, either to share with your neighbours or to devour yourself! A tasty pineapple-flavored fast bread with a sweet glaze on top. It’s incredibly tasty and moist!
Simple Pineapple bread – Delicious Recipe Ever
I would have to say that the pineapple bread in Castaway Cay is what I miss most about our Disney Cruise from last December. Although some refer to it as banana bread, I think it tastes more tropical.
INGREDIENTS
Pineapple Bread
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- pinch sea salt
- 1 cup granulated sugar
- 8 TBS unsalted butter melted and cooled
- 1 large egg
- 20 ounce can crushed pineapple with juice 2 TBS juice reserved
- ½ cup sour cream
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 2 TBS pineapple juice reserved from the can of crushed pineapple
INSTRUCTIONS
Bread
Turn the oven on at 350 degrees and coat a big loaf pan with baking spray that doesn’t stick.
In a bowl, mix together the flour, baking powder, baking soda, and salt; put aside.
1 tsp baking soda, 1/2 tsp baking powder, 2 1/4 cups all-purpose flour, and a pinch of sea salt
In a large bowl, whisk together butter and sugar.
8 TBS unsalted butter and 1 cup of granulated sugar
Add the egg and stir until well blended.
One big egg
Whisk the sour cream, pineapple, and vanilla into the sugar mixture until it becomes smooth.
One teaspoon vanilla extract, one-half cup sour cream, and a 20-ounce can of crushed pineapple with juice
Mix together the dry and wet components. Don’t overmix; just stir until everything is well combined (no dry spots remain).
When a toothpick placed into the centre of the loaf pan comes out clean, it has been baked for 55 to 65 minutes. About halfway through the baking process, check the bread; if it is browning too quickly, tent it with foil and continue baking it that way.
Place a wire rack over the pan and let the bread cool for ten minutes. Next, take out the bread from the pan and allow it to cool fully on the wire rack before cutting into slices.
Glaze
blend together two tablespoons of the reserved pineapple juice and powdered sugar until smooth.
Two TBS of pineapple juice and one cup of powdered sugar
Before slicing, pour the glaze over the bread and allow it to firm up a little.
Cut into pieces and present.
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TIPS & NOTES:
The pineapple bread can be kept for up to five days in an airtight container. Use the below steps to freeze the bread if you won’t be able to consume it all within the allotted five days.
If you enjoy glaze, make twice as much so you may serve the bread with extra glaze, similar to frosting on a cake. Since this is a great, thick cake similar to bread, adding more glaze makes it even better!
To freeze bread, wrap it in plastic wrap, put it in an airtight freezer-safe container, and then put it in the freezer.
For up to three months, freeze. Thaw each slice of bread individually until it reaches room temperature before reheating.
NUTRITION INFO
- Calories: 310kcal
- Carbohydrates: 53g
- Protein: 3g, Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 39mg
- Sodium: 107mg
- Potassium: 126mg
- Fiber: 1g
- Sugar: 34g
- Vitamin A: 336I
- Vitamin C: 5mg
- Calcium: 34mg
- Iron: 1mg
FAQs
Is pineapple bread freezer friendly?
After slicing the bread, wrap it in plastic wrap and store it in an airtight freezer-safe container. For up to three months, freeze. Individual bread slices should be thawed until they reach room temperature before being reheated.
Could you substitute a fresh pineapple?
For the simple reason that crushed pineapple is more moist than fresh pineapple, especially when combined with juice, it works best in this recipe.
