Pineapple Sweet Bread

A soft and sweet Pineapple Bread topped with a lovely pineapple flavored glaze is loved by everyone! This Pineapple Bread is a delicious breakfast treat to go with your cup of coffee.

How many of you have ever had pineapple bread? It’s a nice change from banana bread or other bread. Every member of my family loves this Pineapple Bread, so I make it often. It’s sweet enough to eat for breakfast or dessert.

If you’ve never tried it, you’re not alone. Admit it or not, I have not tasted pineapple bread before making this one. Each slice of bread has bits of crushed pineapple, giving sweet, tangy, and citrus aromas. This Pineapple Bread, which is super moist and slightly sweet, will be gone in a flash. When you and your family eat this fluffy, sweet bread, you won’t be able to stop. It’s made with crushed pineapple and has a pineapple-flavored glaze on top.

Can Pineapples Be Added To Pineapple Bread?

Crushed pineapple is used in my Pineapple Bread recipe. In my opinion, crushed pineapple has the correct amount of pineapple taste and bakes down to get a fruity presence that is just ideal. I avoid huge chunks because they retain moisture and can affect the finished loaf’s texture.

How To Make Pineapple Sweet Bread?

Pineapple Sweet Bread

This bread is quite easy to prepare, and it only takes a short time to make. The longer cooking time is worth it because the bread tastes great. You have to follow some simple steps listed below:

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Ingredients

For The Bread:

¼ cup pineapple syrup from the canned pineapple
1 cup crushed pineapple drained save the syrup
1 ½ cups all-purpose flour
⅛ tsp. salt
2 tsp. baking powder
¾ cups sugar
½ cup unsalted butter melted
2 eggs
2 tbsp. whole milk

For The Glaze:

1 tsp. vanilla extract
2 tbsp. pineapple syrup
1 cup sugar

Instructions

Preheat the oven to 350°F. Line or grease a loaf pan with parchment paper or non-stick spray.
Beat the sugar and butter together in a bowl until smooth and fluffy. Crack the eggs into the mixture (one at a time).
Combine baking powder, salt, and flour in another bowl.
Toss half of the four mixture into the egg mixture, along with the pineapple syrup. Mix gently, then add the rest of the flour and milk, stirring once more. Then, add the pineapple and mix thoroughly. I use a spoon or a rubber spatula for this. Avoid over-mixing. The bread will be less fluffy if you over-mix the batter.
Fill the prepared pan with the batter and bake for 45-55 minutes on the middle rack until set and brown. When a toothpick poked into the bread comes out clean, it’s done. Cover the top with aluminum foil if it starts to brown too much.
Afterward, let the bread cool down on a cooling rack for about 10 minutes.
To prepare the glaze, combine powdered sugar, vanilla extract, and pineapple syrup. Then evenly spread it over the bread.
How Long Can Pineapple Bread Last?
If kept covered and stored in a cool place, this bread will keep for up to 3 days. However, the bread will have lost a little part of its juiciness on the third day.

Notes

The glaze can be made using milk if you don’t have any pineapple syrup available.
To achieve a thin, shining glaze, spread it on the warm bread. For a white thicker glaze, cool down the bread completely before you put the glaze on it.

If you try this recipe and like it, please feel free to comment to let us know about your feedback!