Description
This delightful pineapple bread is moist and flavorful, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 3/4 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, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
- 1 1/4 cups crushed pineapple, well-drained (reserve 2 tablespoons juice)
- 1/2 cup powdered sugar
- 1–2 tablespoons reserved pineapple juice
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Fold in sour cream followed by the well-drained crushed pineapple.
- Gently mix the dry ingredients into the wet ingredients until just combined.
- Pour batter into the loaf pan, smoothing the top.
- Bake for 50–60 minutes, covering with foil after 40 minutes if browning too fast.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
- For glaze, mix powdered sugar with reserved pineapple juice and drizzle over cooled bread.
Notes
- Ensure the pineapple is well-drained to avoid a soggy bread.
- This bread can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg