Pineapple Quick Bread

Pineapple Quick Bread Recipe

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Pineapple Quick Bread – Looking for a sweet and tropical treat? Try this easy Pineapple Quick Bread! It’s moist, bursting with pineapple flavor, and perfect for breakfast or dessert.

Ingredients | Pineapple Quick Bread

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil (or melted butter)
  • 1 teaspoon vanilla extract
  • 1 can (8 oz) crushed pineapple, undrained
  • 1/2 cup chopped nuts or shredded coconut (optional)

Instructions | Pineapple Quick Bread

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. In another bowl, beat the eggs, then mix in the oil and vanilla. Stir in the crushed pineapple (with juice).
  4. Combine the wet ingredients with the dry ingredients until just mixed. Fold in nuts or coconut if using.
  5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pineapple Quick Bread

Pro Tip | Pineapple Quick Bread:

For extra sweetness, drizzle with a simple glaze made of powdered sugar and pineapple juice!

Enjoy this tropical delight with your morning coffee or as an afternoon snack.

Tag a friend who loves pineapple!

Feel free to add a photo of your baked bread or a tropical-themed image to make your post even more engaging!

Frequently Asked Questions (FAQ) About Pineapple Quick Bread

1. What is Pineapple Quick Bread?
Pineapple Quick Bread is a moist, sweet bread made with crushed pineapple, flour, sugar, eggs, and oil. It’s called “quick” because it doesn’t require yeast or lengthy rising times, making it easy to prepare and bake in under an hour.

2. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to crush or finely chop it and use about 1 cup of juice to maintain moisture. Canned pineapple is often preferred for its convenience and consistent sweetness.

3. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure all other ingredients are gluten-free, and the bread should turn out just as delicious.

4. How do I store Pineapple Quick Bread?
Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to 3 months.

5. Can I add nuts or other mix-ins?
Yes! Chopped nuts (like walnuts or pecans), shredded coconut, or even dried fruit can be added for extra texture and flavor. Fold in about ½ cup of your preferred mix-ins before baking.

6. Why is my bread too dense?
Overmixing the batter can lead to dense bread. Mix the ingredients until just combined to keep the bread light and tender. Also, ensure your baking soda is fresh for proper rising.

7. Can I make this recipe vegan?
Yes! Replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use a plant-based milk or oil instead of butter. Ensure the sugar is vegan-friendly.

8. How do I know when the bread is done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If it’s wet, bake for an additional 5-10 minutes.

9. Can I make muffins instead of a loaf?
Yes! Pour the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.

10. What can I serve with Pineapple Quick Bread?
Enjoy it plain, with a smear of butter, or a drizzle of glaze made from powdered sugar and pineapple juice. It pairs wonderfully with coffee, tea, or as a dessert with vanilla ice cream.

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