I recommend glazing the bread only once it has completely cooled. If you pour the warm glaze over a hot loaf, it will soak in unevenly. Cooling it first allows the glaze to set up nicely on top in an even layer. Then you get pretty slices with visible glaze ribbons.
Can I Freeze The Leftovers?
Freezing any extras is a great way to save this quick bread. First let the loaf cool completely after baking, then wrap tightly in plastic wrap followed by foil. It keeps frozen for 2-3 months. Thaw at room temperature then refresh in a 300°F oven for about 10 minutes before serving.
Pineapple Quick Bread Recipe
Required Tools:
Loaf Pan (9×5 inches)
Stand or Hand Mixer
Cooling Rack (Wire type)
Whisk
Ingredient List:
All-Purpose Flour: 2 cups
Baking Soda: 1 teaspoon
Sea Salt: 1/2 teaspoon
Granulated Sugar: 3/4 cup
Unsalted Butter (Softened): 1/2 cup
Large Eggs: 2
Pure Vanilla Extract: 2 teaspoons
Crushed Pineapple (Drained, but keep the juice): 19 ounces
For the Pineapple Glaze:
Powdered Sugar: 6 teaspoons
Pineapple Juice (Reserved from crushed pineapple): 2 tablespoons
Cooking Instructions:
Preheat your oven to 350°F and grease a 9×5 inch loaf pan. Optionally, use parchment paper for easy removal.
Whisk flour, baking soda, and sea salt in a medium bowl.
In a mixer, cream sugar and butter for about 5 minutes. Then, add eggs and vanilla extract, mixing briefly.
Gradually incorporate the flour mixture. Use a spatula to ensure even mixing.
Fold in the drained pineapple gently.
Transfer the batter to the prepared pan and spread evenly.
Bake for approximately 55 minutes.
Allow the bread to cool completely on a wire rack before removing from the pan.
Prepare the glaze by mixing powdered sugar with pineapple juice, and then drizzle over the cooled bread.
Additional Notes:
This recipe creates a light glaze. For a thicker consistency, incrementally add powdered sugar to the base recipe.
