Pineapple Quick Bread
This Pineapple Quick Bread is a moist, flavorful loaf that brings sunshine to your kitchen with every bite. With crushed pineapple, a splash of juice, and the option to toss in chopped walnuts, it's the perfect bake for breakfast, brunch, or a little afternoon pick-me-up.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple drained
- 1/4 cup pineapple juice
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the pineapple juice, mixing until just combined.
- Fold in the crushed pineapple and walnuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra zing, add 1/4 teaspoon of ground ginger or a handful of sweetened coconut flakes to the batter. This bread also freezes well — wrap tightly and enjoy later!
Nutrition
Calories: 320kcal
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