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A soft, golden pineapple loaf packed with island sweetness makes any ordinary day feel like a vacation. This buttery treat combines juicy crushed pineapple with an incredibly soft texture, topped with a light pineapple drizzle that's just right. The natural fruit flavor creates a super moist bread that brings a taste of the tropics in every bite.
When I first made this bread, my house smelled absolutely amazing. My family couldn't even wait for it to cool down before begging for a piece. Now we bake it almost every weekend, especially when we're missing that sunny vacation feeling.
Key Ingredients for Wonderful Pineapple Bread
- All-purpose flour: Builds the base, giving you that soft texture that holds moisture so well
- Unsalted butter: Brings richness and creates that can't-resist softness
- Sour cream: My hidden trick for getting super moist, tender bread
- Crushed pineapple: Puts tropical sweetness and natural juiciness in every bite
- Vanilla extract: Boosts the pineapple flavor while adding wonderful aroma
- Pineapple juice: Makes the fruit flavor stronger in both the bread and topping
Making Your Island Treat
- Prepare the Oven and Pan:
- Start your tropical journey by warming your oven to 350°F. As it heats up, line a 9x5-inch loaf pan with parchment paper, letting some hang over the sides for easy lifting. Put all your ingredients on the counter so they're ready to go.
- Cream the Butter:
- Put your softened butter in a mixing bowl and beat until it looks light and puffy. This usually takes around 2-3 minutes. The butter should look almost whipped and fluffy. Don't skip this part - it's key for getting that perfect softness.
- Incorporate the Sugar:
- Slowly add sugar while you keep mixing. Watch how it turns into a light, fluffy mixture. This step puts air into the batter, which helps make the bread nice and tender.
- Blend in the Eggs and Vanilla:
- Add eggs one at a time, mixing well after each. Your batter will get smooth and silky. Drop in the vanilla and mix it through, letting its lovely smell fill your kitchen.
- Alternate Dry and Wet Ingredients:
- Now for the back and forth - add dry ingredients in three batches, switching with the mixed sour cream and pineapple juice. This way keeps you from overmixing and spreads everything evenly.
- Fold in the Pineapple:
- Last, gently stir in your well-drained crushed pineapple. Go easy here to keep all those air bubbles we made earlier while making sure every bite will have tasty pineapple bits.
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Coming from a family that always enjoyed tropical fruits, pineapple was always something special to us. This bread brings back so many memories of summer get-togethers where the slices would vanish almost instantly.
Tasty Combos and Serving Suggestions
Make your pineapple bread even more amazing by eating it slightly warm with some cream cheese spread on top. For a nice brunch, toast thick pieces and add a little honey. It goes great with morning coffee or afternoon tea too, so you can enjoy it anytime during the day.
Fun Twists on Classic Flavor
Try adding some toasted macadamia nuts for a Hawaiian feel, or mix in shredded coconut for extra tropical taste. If you want something more decadent, throw in white chocolate chips or swirl in some cream cheese. Make it your own way by changing how sweet it is or trying different flavor extracts.
Storing Your Bread
Keep your pineapple bread wrapped in plastic or in a sealed container on your counter for up to three days. If you need it to last longer, stick it in the fridge for up to a week. Want to freeze it? Wrap single slices tightly in plastic and foil, then pop them in a freezer bag for up to three months.
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After baking for many years, this pineapple bread is still one of the recipes people ask me for most often. It's amazing how basic ingredients can turn into something so wonderful. The mix of sweet pineapple, soft bread, and light glaze makes every bite something to really enjoy.
Frequently Asked Questions
- → How long does pineapple bread stay fresh?
- This bread keeps nicely in a sealed container at room temp for about 3 days. Want it to last longer? Pop it in the fridge for another 2-3 days.
- → Can I use fresh pineapple instead of canned?
- Though canned crushed pineapple works best for even moisture, you can totally use fresh if you mash it up well and make sure to drain off the extra juice.
- → Why do ingredients need to be at room temperature?
- When stuff isn't cold from the fridge, it mixes way better and gives you a smooth batter. This means your bread will have an even texture throughout.
- → Can I freeze pineapple bread?
- Sure thing! Just don't add the glaze yet. Wrap your bread tight in plastic and then foil, and it'll keep frozen for up to 3 months. Let it thaw completely before adding the topping.
- → Why do I need to drain the crushed pineapple?
- Too much juice makes your bread soggy. Don't toss that drained juice though - use it for the topping to pack in more tropical flavor.