Pineapple Quick Bread

• servings: 10 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1 (20 ounce) can crushed pineapple, drained with juice reserved

1 cup powdered sugar

2-4 tablespoons reserved pineapple juice

Directions

Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Line with parchment, if desired, and set aside.

In a medium bowl, whisk the flour, baking soda, and salt. Set aside.

In a separate, large bowl or stand mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes. Scrape the bottom and sides of the bowl, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract last.

Alternate adding the flour mixture and the sour cream, beginning and ending with the flour. Mix just until incorporated, then gently stir in the crushed pineapple until evenly distributed.

Pour the batter into the prepared loaf pan and spread flat on top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent with aluminum foil.

Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

When the bread is cool, make the glaze. Whisk the powdered sugar and 2 tablespoons of the reserved pineapple juice until smooth. Add more juice if needed to reach the desired consistency.

Drizzle the glaze over the cooled pineapple bread and leave to set before slicing. Enjoy!

Nutrition

• Calories: 356 cal