Description
This Pineapple Quick Bread is a moist, flavorful loaf perfect for breakfast or a snack. Made with crushed pineapple and warm spices, it offers a tropical twist on traditional quick bread, enhanced with crunchy nuts for added texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (8 oz) can crushed pineapple with juice
Optional
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat Oven and Prepare Pan: 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.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- Mix Wet Ingredients: In another bowl, beat the eggs thoroughly, then add the vegetable oil, vanilla extract, and the crushed pineapple along with its juice. Mix well.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing, which can make the bread tough.
- Add Nuts: Fold in the chopped walnuts or pecans if using, evenly distributing them throughout the batter.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes slicing easier.
Notes
- Add 1/2 cup shredded coconut for a tropical twist.
- Drizzle with a simple glaze made from powdered sugar and pineapple juice for extra sweetness.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
