This recipe of pineapple bread gives you the perfect combo of acidic and sweet. Lemon juice gives it that amazing sour feel, with the pineapple balances out with its sweetness. You won’t be able to get enough of this bread roll.
Trust me, you won’t be able to eat just one slice.
Ingredients For Pineapple Bread:
- Salt
- Butter
- Crushed pineapple
- Eggs
- All-purpose flour
- Drained pineapple
- Sugar
- Milk
- Baking powder
For the glaze:
- Drained pineapple liquid
- Confectioners sugar
- Vanilla
How to make Pineapple Bread:
Step 1. Turn on the oven to 350°F.
Step 2. Use a sifter to place the flour, baking powder, and salt in a bowl.
Step 3. Put the butter and sugar in another bowl and cream them.
Step 4. Transfer in your eggs.
Step 5. Slowly mix in the dry ingredients and ¼ cup of pineapple syrup taking turns until blended.
Step 6. Pour the milk in and stir.
Step 7. Add in your crushed pineapple and overlap it. Oil a loaf pan and lay out your mixture into it.
Step 8. Let bake for 50 to 55 minutes.
Step 9. Chill it for 10 to 15 minutes, then flip it into a cooling rack and let it fully chill.
Step 10. Combine the components for the glaze, and drizzle it on top of your cake. Let it firm up a bit, then serve.
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How to store and reheat this recipe?
This recipe holds up best when kept at room temperature in a sealed container. Stick it in your microwave or oven for a couple of minutes to reheat.
Can pineapple bread pudding be made ahead?
You can pre-make the pudding and store it in your fridge until you want to bake it. Place your pudding in an oven dish, and store it in the fridge for 24 hours. When baking, take your pudding out of the fridge and set it at room temperature for 30 minutes before cooking.
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Pineapple Bread
This pineapple bread recipe is the perfect balance of sweet and tart. The pineapple adds a delicious sweetness, while the lemon juice keeps things nice and tart.
Ingredients
- ⅛ Teaspoon Salt
- ½ Cup Butter, softened
- 1 Cup Crushed pineapple , drained, but reserving the liquid separately
- 2 Eggs, large
- 1 ½ Cup All-purpose flour
- ¼ Cup Pineapple liquid , drained from the crushed pineapple can
- ¼ Cup Sugar
- 2 Tbsp Milk
- 2 Teaspoons Baking powder
For the glaze:
- 2 tbsp Pineapple liquid , drained from the crushed pineapple can
- 1 Cup Confectioners sugar
- 1 Teaspoon Vanilla
Instructions
- Turn on the oven to 350 F.
- Use a sifter to place the flour, baking powder, and salt in a bowl.
- Put the butter and sugar in another bowl and cream them.
- Transfer in your eggs.
- Slowly mix in the dry ingredients and ¼ cup of pineapple syrup taking turns until blended.
- Pour the milk in and stir.
- Add in your crushed pineapple and overlap it. Oil a loaf pan and lay out your mixture into it.
- Let bake for 50 to 55 minutes.
- Chill it for 10 to 15 minutes, then flip it into a cooling rack and let it fully chill.
- Combine the components for the glaze, and drizzle it on top of your cake. Let it firm up a bit, then serve.
Notes
- A few tips go into baking pineapple bread, to make sure you get the best outcome, and to always achieve a perfect loaf.
- You have to use ripe pineapples for this loaf, your bread will taste better the sweeter
your pineapples are.
- Your pineapples should be drained to make sure you don't get your bread wet and soggy.
- Try not to mix your batter too much, only enough to blend.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 178mgCarbohydrates: 36gFiber: 1gSugar: 23gProtein: 3g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.