Pineapple Quick Bread


  • Salt: ⅛ tsp
  • ▢Butter softened: ½ cup
  • ▢Crushed Pineapple drained, liquid reserved: 1 cup
  • ▢Large Eggs: 2
  • ▢All-purpose Flour: 1 ½ cups
  • ▢Pineapple Liquid from crushed pineapple can: ¼ cup
  • ▢Granulated Sugar: ¼ cup
  • ▢Milk: 2 tbsp
  • ▢Baking Powder: 2 tsp

For the Glaze:

  • ▢Pineapple Liquid from crushed pineapple can: 2 tbsp
  • ▢Confectioners Sugar: 1 cup
  • ▢Vanilla Extract: 1 tsp


  • Preheat the oven to 350°F (175°C).
  • In a medium-sized mixing bowl, sift the flour, salt, and baking powder to ensure uniformity.
  • In a separate mixing bowl, combine the softened butter and granulated sugar. Beat them together until achieving a smooth consistency.
  • Introduce the eggs into the butter and sugar mixture, mixing thoroughly.
  • Gradually alternate between adding the reserved ¼ cup of pineapple liquid and the previously sifted dry ingredients into the mixture, ensuring they integrate seamlessly.
  • Integrate the milk into the aforementioned mixture.
  • Delicately incorporate the crushed pineapple into the batter.
  • Transfer the batter into a greased loaf pan and spread it uniformly.
  • Bake the mixture in the preheated oven for approximately 50-55 minutes or until a skewer inserted into the center comes out clean.
  • Allow the loaf to cool for 10-15 minutes within the pan, then transfer it to a cooling rack to finish the cooling process.
  • In a small bowl, combine the glaze ingredients, ensuring a smooth consistency. Drizzle this glaze over the fully cooled loaf. Let the glaze set before serving.

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