Pineapple Bread
This delightful pineapple bread is moist, sweet, and tangy, making it perfect for breakfast or as an afternoon snack.
Servings: 8 servings
Calories: 250kcal
Equipment
- Loaf Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients
- ¾ cup Granulated Sugar
- ½ cup Unsalted Butter, softened
- 2 large Eggs
- 1 ½ cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ¼ cup Pineapple Syrup (from canned pineapple)
- 2 tablespoons Whole Milk
- 1 cup Crushed Pineapple, drained (save the syrup)
- ⅛ teaspoon Salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease a 9×5-inch loaf pan with butter or non-stick spray.
- Step 3: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Step 4: Add the eggs one at a time, beating well after each addition.
- Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 6: Add the pineapple syrup and milk to the creamed mixture and stir gently to combine.
- Step 7: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
- Step 8: Fold in the drained crushed pineapple gently into the batter.
- Step 9: Pour the batter into the prepared loaf pan, spreading it out evenly.
- Step 10: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Step 11: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers wrapped tightly in plastic wrap or in an airtight container. Can be stored at room temperature for up to 3 days.