Soft Pineapple Bread (Print Version)
# Ingredients:
01 -
2 large eggs
02 -
2 tablespoons milk
03 -
1 cup crushed pineapple, drained (save the liquid)
04 -
½ cup softened butter
05 -
1 ½ cups all-purpose flour
06 -
¼ cup pineapple liquid (from the reserved can)
07 -
¼ cup sugar
08 -
2 teaspoons baking powder
09 -
⅛ teaspoon salt
→ For the glaze
10 -
1 cup powdered sugar
11 -
1 teaspoon vanilla extract
12 -
2 tablespoons pineapple liquid (reserved from the can)
# Instructions:
01 -
Set the oven to 350°F (175°C) and let it heat up.
02 -
In a bowl, sift the flour, baking powder, and salt together so they’re well blended.
03 -
In another bowl, beat the butter and sugar until it’s smooth and creamy.
04 -
Crack the eggs into the butter-sugar mixture, stirring until they’re combined.
05 -
Add the sifted dry mix and reserved pineapple liquid bit by bit, alternating between the two.
06 -
Gently stir the milk into the mixture.
07 -
Fold the drained pineapple into the batter carefully.
08 -
Grease a loaf pan, then pour in the batter and spread it out evenly.
09 -
Pop the pan into the oven and bake for 50-55 minutes. It’s done when a toothpick stuck in the center comes out clean.
10 -
Take the loaf out of the oven, let it sit in the pan for 10-15 minutes, then move it to a rack to cool fully.
11 -
In a small bowl, stir together the glaze ingredients until smooth and lump-free.
12 -
Drizzle the glaze evenly over the cooled loaf. Wait for it to set before slicing and enjoying.