Homemade Sweet Pineapple Loaf (Print Version)
# Ingredients:
→ For the Loaf
01 -
1½ cups (180g) fresh, plain white flour, not bleached
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
½ cup (113g) room temp unsalted butter, softened
06 -
1 cup (200g) white sugar
07 -
2 large eggs, warmed to room temp
08 -
1 teaspoon real vanilla extract
09 -
½ cup (120g) room temp sour cream
10 -
2 tablespoons (30ml) juice saved from the drained pineapple
11 -
1 cup (244g) drained crushed pineapple chunks
→ For the Topping
12 -
1 cup (120g) sifted confectioners sugar
13 -
2-3 tablespoons (30-45ml) juice from pineapple
# Instructions:
01 -
Warm your oven to 350°F (170°C). Put the rack just under the middle. Get a 9x5 bread tin and put parchment in it with extra hanging over the sides so you can pull out your bread easily later.
02 -
Grab a big bowl and mix flour, baking powder, baking soda, and salt together until they're combined and fluffy.
03 -
In your mixer with the paddle (or use a hand mixer), beat butter and sugar till they turn light and fluffy - about 2-3 mins on medium. Add eggs and vanilla on low speed just until they mix in.
04 -
Now we'll layer it all! Switch between dry stuff, sour cream, and pineapple juice. Start with half your dry mix, pour in sour cream and juice, then finish with leftover dry mix. Last, fold in your drained pineapple chunks gently.
05 -
Dump your mix into the ready tin, smooth it flat. Cook for 50-60 mins until a stick poked in comes out with just a few damp bits.
06 -
Let it sit in the tin for 10-15 mins, then lift it out with the paper. Wait till it's totally cool before the final touch. For the topping, just stir powdered sugar with pineapple juice till smooth, then pour it over your cooled bread.
# Notes:
01 -
This treat stays good in a sealed container at room temp for 3 days
02 -
Want it to last longer? Pop it in the fridge for another 2-3 days