Description
Are you ready to hula with our Pineapple Bread? This recipe is like a Hawaiian luau and each slice is a sweet, tangy party plugged with tropical pineapple flavors, all dressed up in a luscious, shiny glaze. This is more than just bread, it’s a mini-vacation with every bite.
Ingredients
½ cup unsalted butter, room temperature
2 eggs
¾ cup of granulated sugar
2 teaspoons baking powder
¼ cup syrup from the canned pineapple
2 tablespoons milk
1 ½ cups all-purpose flour
A pinch of salt
1 cup canned crushed pineapple (remember to drain and save the syrup!)
For the Glaze:
1 cup confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons of pineapple syrup (again, from the canned pineapple)
Instructions
Preheat that oven to a toasty 350 degrees and show some love to your loaf pan by greasing it up.
Next, grab a large bowl and play mix-master with the sugar and butter until you get a fluffy, cloud-like dream.
Time for an egg-venture! Crack those eggs in one at a time, giving them a good beat after each one.
In another bowl, you’re going to have a flour power meeting with the baking powder and salt.
Time for the tropical touch! Add the pineapple syrup to your buttery cloud, then invite half of your flour mix to the party. Stir it up!
Now, add the remaining flour mix, stir, then splash in the milk for some extra creaminess.
Fold in the crushed pineapple – think of it as a gentle hula dance.
Now, pour your tropical batter into the prepared pan, and bake it in the heart of your oven for about 50 to 55 minutes. It’s done when a toothpick comes out clean.
Let it chill in the pan for 10 minutes, then move it onto a cooling rack.
While it’s cooling, mix up your glaze and get ready to drizzle it over the bread. The secret to a perfect glaze is patience – let the bread cool completely before you pour it on.
Enjoy your tropical escape with this delicious Pineapple Bread! Now that’s what I call a tasty trip!
Notes
Here’s how you can adjust the Pineapple Bread recipe to make it suitable for a gluten free diet:
Substitute the Flour: Instead of using regular all purpose flour you can choose a gluten free flour blend. Make sure to select a 1:1 baking blend that can be used in the quantities as flour. Brands like Bobs Red Mill or King Arthur Flour offer options for gluten blends.
Check Ingredients: It’s important to ensure that your baking powder and vanilla extract are also gluten free. While baking powders and vanilla extracts are naturally free from gluten it’s always a good practice to double check the label for certainty.
Consider Other Ingredients: Gluten free flours may sometimes result in a denser end product. To counteract this you may want to add a 1/2 teaspoon of baking powder to help the bread rise properly.
Pay Attention to Texture: Keep in mind that gluten free doughs and batters might have an appearance compared to their counterparts containing gluten. Don’t worry if your batter seems thinner or thicker than what you’re accustomed to.
- Prep Time: 10 MINUTES
- Cook Time: 1 HOUR
