Old-Fashioned Pineapple Bread is a delightful twist on traditional quick bread, bringing a tropical touch to your kitchen. This recipe is perfect for those days when you crave something sweet yet subtly tangy. Its nostalgic flavors paired with the moist, tender crumb make it an instant favorite.
The backbone of our recipe is all-purpose flour, providing structure to the bread. Granulated sugar sweetens things up, while unsalted butter adds richness and moisture. The eggs bind the ingredients together, ensuring a cohesive loaf. We add crushed pineapple for flavor and texture, along with a splash of pineapple juice to intensify the tropical notes. Baking soda helps the bread rise, and a pinch of salt enhances all the flavors. Finally, a touch of vanilla extract rounds out the flavor profile, and chopped walnuts can be folded in for a little crunch, if desired.
This bread is wonderful on its own, but you can also serve it with a smear of cream cheese or a dollop of yogurt for breakfast. For a dessert touch, try it with a scoop of vanilla ice cream. It also pairs nicely with a cup of chamomile tea or a tropical fruit smoothie.
Start by preheating your oven to 350°F (175°C). While the oven warms, grease a 9x5 inch loaf pan to prevent sticking. In a medium bowl, combine your dry ingredients: flour, baking soda, and salt. Give them a good whisk to make sure everything is evenly distributed.
In a separate large bowl, cream the softened butter and sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes of mixing. Next, add the eggs one at a time. Beat well after each addition to ensure they’re fully incorporated.
Stir in the vanilla extract, then fold in the crushed pineapple and pineapple juice. The mixture may look a little separated at first because of the liquid, but don’t worry—it’ll come together once you add the dry ingredients.
Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Overmixing can lead to a dense loaf, so be gentle. If you're adding walnuts, fold them in at this point.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes. A toothpick inserted into the center should come out clean when it's done. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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