Pineapple Quick Bread

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The “Sunlight” Pineapple Quick Bread

This loaf is naturally sweet, meaning it requires less processed sugar than your average muffin or quick bread.

CategoryDetails
Prep Time15 minutes
Bake Time55–60 minutes
Total Time1 hour 15 mins
Yield1 Loaf (8-10 slices)

🍴 Ingredients

  • 2 cups All-purpose flour
  • ¾ cup Granulated sugar
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 1 can (20 oz) Crushed pineapple in juice (Drained, reserve 2 tbsp juice)
  • 2 Large eggs
  • ½ cup Vegetable oil (or melted coconut oil for extra flavor)
  • 1 tsp Vanilla extract
  • ½ cup Sweetened shredded coconut (optional, for texture)
  • ½ cup Chopped walnuts or macadamia nuts (optional)

👩‍🍳 Instructions

1. The Dry Foundation

  • Preheat your oven to 175°C (350°F). Grease and flour a 9×5 inch loaf pan.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt.

2. The Tropical Mix

  • In a separate bowl, whisk the eggs, oil, vanilla, and the 2 tablespoons of reserved pineapple juice.
  • Stir in the drained crushed pineapple.

3. The Gentle Fold

  • Pour the wet ingredients into the dry. Use a spatula to fold them together until just combined.
  • The Golden Rule: Do not overmix! Overworking the batter will make the bread tough. Fold in the coconut and nuts at the very end.

4. The Long Bake

  • Pour the batter into the prepared pan. Bake for 55 to 60 minutes.
  • The Toothpick Test: Because of the fruit moisture, a toothpick might look slightly “damp,” but it shouldn’t have raw batter on it. The top should be a deep golden brown.

5. The Set

  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack. This “set time” is vital to ensure the fruit-heavy bread doesn’t crack when you move it.

The “Cream Cheese” Upgrade: This bread is phenomenal when toasted and topped with a “Lime Shmear.” Just mix 4 oz of cream cheese with 1 tsp of lime zest and a drizzle of honey. The tartness of the lime makes the pineapple flavor explode.

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