Description
This Pineapple Quick Bread is a moist, flavorful loaf featuring crushed pineapple and a hint of cinnamon. Perfect for breakfast or a snack, it combines tender bread with subtle tropical sweetness and optional crunchy nuts for texture. Easy to prepare and baked to golden perfection, this recipe yields a delightful treat that’s sure to please any palate.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup buttermilk (or regular milk)
Optional Add-ins
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon if using, ensuring these ingredients are evenly combined.
- Mix the wet ingredients: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air into the batter.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition for proper incorporation. Stir in the vanilla extract for added aroma and flavor.
- Combine pineapple and milk: Fold in the drained crushed pineapple along with the buttermilk, mixing gently until the mixture is evenly blended but not overmixed.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined to avoid overdeveloping gluten, which can make the bread tough.
- Add nuts: Fold in chopped walnuts or pecans if using, distributing them evenly throughout the batter for added texture and flavor.
- Bake the bread: Pour the batter into the prepared loaf pan, spreading it evenly. Place it in the preheated oven and bake for 60-70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the bread: Let the bread cool in the pan for about 10 minutes to firm up before transferring it to a wire rack to cool completely, preventing sogginess from steam.
- Serve and enjoy: Slice the cooled bread and serve. This pineapple quick bread is perfect for breakfast, an afternoon snack, or sharing at gatherings.
Notes
- Ensure pineapple is well drained to prevent a soggy loaf.
- You can substitute buttermilk with regular milk, though buttermilk helps tenderize the bread.
- Do not overmix the batter to keep the bread light and fluffy.
- Use parchment paper for easier removal and less cleanup.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
