Pineapple Quick Bread

Description

Pineapple Quick Bread is a moist, flavorful loaf bursting with tropical sweetness. This easy-to-make bread is perfect for breakfast, a midday snack, or even dessert. The natural sweetness from the pineapple pairs beautifully with the subtle warmth of cinnamon, creating a delightful treat that’s sure to please everyone. No yeast required—just mix, bake, and enjoy!

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Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs (room temperature)
• ½ cup vegetable oil (or melted coconut oil for a tropical twist)
• 1 teaspoon vanilla extract
• 1 can (20 oz) crushed pineapple (undrained)
• ½ cup chopped nuts (optional – walnuts or pecans work great)

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Instructions

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients:
   In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. Whisk until evenly mixed.

3. Combine Wet Ingredients:
   In another bowl, beat the eggs, then add the vegetable oil and vanilla extract. Stir in the undrained crushed pineapple.

4. Combine and Fold:
   Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Fold in the chopped nuts, if using.

5. Bake:
   Pour the batter into the prepared loaf pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.

6. Cool and Serve:
   Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

   Notes

   • Pineapple: Make sure to use crushed pineapple with its juice for optimal moisture and flavor.
   • Add-ins: Feel free to add shredded coconut or raisins for extra texture and flavor.
   • Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well for up to 3 months.

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   Tips

   • Avoid Overmixing: Overmixing can lead to a dense loaf. Stir until just combined.
   • Check for Doneness: If the top is browning too quickly, tent with aluminum foil during the last 15 minutes of baking.
   • Glaze Option: Drizzle with a simple powdered sugar glaze for extra sweetness.

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   Servings

   • Yields: 1 loaf (approximately 10-12 slices)

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   Nutritional Information (Per Slice)

   • Calories: ~220
   • Carbohydrates: 32g
   • Protein: 3g
   • Fat: 9g
   • Saturated Fat: 1.5g
   • Cholesterol: 30mg
   • Fiber: 1g
   • Sugar: 18g
   • Sodium: 180mg

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   Benefits

   • Tropical Flavor: The natural sweetness from pineapple makes this a refreshing treat.
   • Quick and Easy: No yeast or waiting time required. Perfect for last-minute baking!
   • Versatile: Great as a breakfast, snack, or dessert. Pair with coffee or tea.
   • Nutritious Boost: Pineapple is rich in vitamin C and manganese. Adding nuts provides healthy fats and protein.

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   Q & A

   • Q: Can I use fresh pineapple instead of canned?
     A: Yes, but make sure to crush it and keep the juice for moisture.

   • Q: Can I make this gluten-free?
     A: Yes, substitute with a 1:1 gluten-free flour blend.

   • Q: How do I make it healthier?
     A: Swap half the flour for whole wheat flour and use coconut sugar or honey instead of granulated sugar.

   • Q: Can I add a glaze or topping?
     A: Absolutely! A coconut glaze or a sprinkle of powdered sugar would complement the tropical flavor.

   • Q: How can I store leftovers?
     A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.