Soft Pineapple Bread

This juicy pineapple bread turns basic kitchen staples into a sunny delight that'll whisk you away to beach vibes with every taste. The sweet pineapple flavor works great with the soft texture, making it perfect for morning meals, afternoon snacks, or after-dinner treats.

I came up with this bread during a gloomy weekend when I needed something bright and cheerful. The smell that spread through my kitchen felt like a mini vacation, and now I always make this when friends pop in without warning.

Ingredients

• Crushed pineapple: Brings natural sweetness and moisture to every bite. Go for juice-packed canned pineapple instead of the syrupy kind for better results.
• Pineapple liquid: Packs in flavor without extra sweetness. Don't throw away this tasty juice.
• Butter: Makes a rich soft texture. Let it sit out until completely soft for easier mixing.
• Eggs: Give the bread body and richness. Room temp eggs mix in better.
• All purpose flour: Creates the right framework. Scoop it into your cup and level it off for the right amount.
• Granulated sugar: Cuts the tangy pineapple taste. We use just enough to let the fruit shine through.
• Milk: Adds extra moisture for the ideal softness.
• Baking powder: Helps the bread puff up nicely. Make sure yours isn't old.
• Salt: Boosts all tastes and balances the sweetness.
• Confectioners sugar: Makes a silky topping that hardens beautifully.
• Vanilla extract: Adds deeper flavor to the topping. Real vanilla works best.

Step-by-Step Instructions

Get your oven and pan ready:

Heat your oven to 350°F and grease a regular 9x5 inch loaf pan all over. Sprinkling a bit of flour after greasing works even better to stop sticking.

Mix your dry stuff:

Put the flour, salt, and baking powder through a sifter into a medium bowl. This key step gets rid of clumps and adds air for a fluffier bread. Stir it around for another 30 seconds to mix everything well.

Beat butter and sugar:

In another bigger bowl, mix the soft butter and sugar for 3 full minutes until it looks fluffy. This puts air in the mix to help your bread rise. The stuff should look lighter yellow and get slightly bigger.

Mix in the eggs:

Put in eggs one by one, mixing for 30 seconds after each. This keeps the batter smooth. Wait until you can't see one egg before adding the next.

Switch between wet and dry:

Start and finish with the flour mix, putting in about a third of it, then half the pineapple juice, and so on, mixing gently between. This way works best for soft bread that isn't tough.

Add the milk:

Pour in the milk and stir just until it's mixed in. The batter will get a bit runnier but still stay thick enough.

Put in pineapple:

With a rubber spatula, carefully fold the drained crushed pineapple into the mix with a light touch. About eight to ten gentle strokes should mix it in without losing all that air you've added.

Bake it just right:

Pour the batter into your greased pan and smooth the top flat. Bake in the middle of the oven for 50-55 minutes. It's done when the top looks golden, bounces back when you touch it lightly, and a toothpick stuck in the middle comes out clean or with tiny moist bits.

Let it cool:

Let the bread sit in the pan for 15 minutes exactly. This cooling time lets it firm up while still warm enough to come out easily. Then move it to a wire rack until completely cool before adding topping.

Make and drizzle topping:

Mix confectioners sugar, saved pineapple juice, and vanilla until smooth enough to pour. Once the bread is totally cool, drizzle the mix over the top and let it run down the sides. Wait at least 30 minutes for the topping to set before cutting.

The crushed pineapple really makes this recipe special. I've found that taking a moment to gently press the drained pineapple between paper towels gets rid of extra wetness that might make the bread too soggy. My grandma showed me this trick when I first started baking, and it really helps create just the right texture.

Storing Your Pineapple Bread

After it's cooled and topped, keep your pineapple bread in a sealed container at room temp for up to 3 days. If you want it to last longer, wrap single slices in plastic wrap and then foil before freezing. This double wrapping keeps freezer burn away and saves the nice flavor. To eat frozen slices, let them sit out for about an hour or zap them in the microwave for 15-20 seconds.

Perfect Pairing Ideas

This island-inspired bread goes great with morning coffee or afternoon tea. For a fancier dessert, try toasting a slice and adding a scoop of vanilla ice cream with some toasted coconut on top. I often bring this to brunches along with fresh fruit and yogurt for a spread that always gets people talking.

Making It Your Own

Though this recipe works great as is, you can easily change it up to fit what you like. Throw in ½ cup toasted macadamia nuts or coconut flakes for more tropical taste. Switch the vanilla in the topping with rum extract for a grown-up Caribbean twist. For more complex flavors, add ½ teaspoon of ground ginger or cardamom to your dry ingredients.

Frequently Asked Questions

→ Can fresh pineapple work in this instead of canned?

Absolutely! Just crush it finely and use the juice from the fresh pineapple in place of the canned liquid.

→ What’s a good milk substitute here?

You can go for almond milk, coconut milk, or even buttermilk if you'd like a richer taste.

→ What’s the best way to keep pineapple bread fresh?

Put it in an airtight container and leave it at room temperature for up to 3 days. Or, refrigerate it for up to a week, wrapped in plastic to lock in moisture.

→ Can I freeze pineapple bread?

Yes, just wrap it up first in plastic, then with foil. Freeze for up to 3 months and let it thaw at room temp before eating.

→ What could I use instead of a glaze on top?

A sprinkle of powdered sugar works great. You could also drizzle honey or spread a thin layer of cream cheese frosting.