Description
This Pineapple Bread recipe offers a moist, flavorful quick bread infused with crushed pineapple and a tangy Greek yogurt base. Topped with a refreshing pineapple glaze, it’s a delightful treat perfect for breakfast, snack, or dessert, combining tropical sweetness with a tender crumb.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup granulated sugar
- ½ cup salted butter (softened)
- 2 large eggs (room temperature)
- 1 ½ teaspoons vanilla extract
- ½ cup plain Greek yogurt (room temperature)
- 3 Tablespoons pineapple juice (from the can of pineapple)
- 1 cup crushed pineapple (drained very well, reserve all the pineapple juice)
Glaze Ingredients
- 1 ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 ½ Tablespoons reserved pineapple juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F and line a 9x5-inch loaf pan with parchment paper with an overhang for easy removal, then spray with baking spray to prevent sticking.
- Mix Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, cream together the granulated sugar and softened butter until the mixture is light and fluffy, approximately 4-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing well until all ingredients are fully incorporated.
- Incorporate Yogurt and Pineapple: Add the Greek yogurt, 3 tablespoons of pineapple juice, and the well-drained crushed pineapple to the batter; mix until combined.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently and just until combined to avoid overmixing which can toughen the bread.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula to smooth the surface.
- Bake the Bread: Bake in the preheated oven for 50-54 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown excessively around 40 minutes, tent it loosely with foil to prevent burning.
- Cool in Pan: Remove the bread from the oven and allow it to cool in the pan on a wire cooling rack for 15 minutes to set.
- Unmold Bread: Run a butter knife around the edges of the loaf pan to loosen the bread, then lift the bread out using the parchment overhang and place it onto the wire rack to cool further.
- Brush with Pineapple Juice: While the bread is still warm, use a pastry brush to generously brush the reserved pineapple juice over the top to infuse extra moisture and flavor. Let the bread cool completely before proceeding.
- Prepare the Glaze: In a bowl, whisk together the powdered sugar, vanilla extract, and 2 ½ tablespoons of reserved pineapple juice until smooth. If the glaze is too thick, add an additional ½ tablespoon of pineapple juice to thin it slightly.
- Apply Glaze and Serve: Drizzle or spread the glaze evenly over the cooled bread. Slice and enjoy this sweet, tropical treat!
Notes
- Ensure the crushed pineapple is drained very well to avoid excess moisture that can make the bread soggy.
- Room temperature eggs and yogurt help the batter mix evenly and produce a better texture.
- You can store the Pineapple Bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap it tightly in plastic wrap and foil, then thaw in the refrigerator before serving.
- For extra texture, consider folding in ½ cup chopped nuts like walnuts or pecans.
