Pineapple Bread with Pineapple Glaze Recipe
This moist and flavorful Pineapple Bread is a delightful twist on traditional quick bread, featuring crushed pineapple for a tropical sweetness and a tangy pineapple glaze on top. Perfect for breakfast, brunch, or a sweet snack, this recipe yields a tender, buttery loaf with a beautiful balance of sweet and tangy notes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Batter
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- ½ cup half and half
- ¼ cup pineapple juice
- 1½ tsp vanilla extract
- 1¾ cups all-purpose flour (spooned and leveled)
- 1¼ tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple (drained of all liquid, save the syrup)
Glaze
- 1 cup powdered sugar
- 1 tbsp whole milk
- 1 tbsp pineapple juice
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving a slight overhang on two sides for easy removal.
- Beat Butter and Sugar: In a large mixing bowl, use a handheld electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth base for your bread.
- Add Wet Ingredients: Add the eggs, half and half, pineapple juice, and vanilla extract to the bowl. Continue beating until everything is well incorporated and smooth.
- Mix Dry Ingredients: Gradually add the all-purpose flour, baking powder, and salt to the wet mixture. Beat until just combined, taking care not to overmix, to keep the bread tender.
- Add Pineapple Layers: Pour half of the batter into the prepared loaf pan and tap the pan on the counter to spread it evenly. Scatter half of the drained crushed pineapple evenly over the batter. Repeat with the remaining batter and pineapple, layering as before.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. If the bread begins to over-brown during the last 20 minutes, loosely tent with foil to prevent burning.
- Cool: Allow the bread to cool in the pan for at least one hour. Then, lift it out using the parchment overhang and transfer it to a wire rack to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, whole milk, and pineapple juice until smooth and pourable.
- Glaze Bread: Pour the glaze over the cooled bread, allowing it to set before slicing.
- Serve: Once the glaze has set, slice the bread and serve. Enjoy your moist, tropical pineapple bread!
Notes
- Ensure the pineapple is well-drained to prevent the batter from becoming too watery.
- If the bread starts browning too quickly, use aluminum foil tenting to protect it during the last part of baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The glaze can be adjusted by adding more powdered sugar or pineapple juice to reach desired consistency.
- For a dairy-free version, substitute half and half and milk with plant-based alternatives.
