Sweet Homemade Pineapple Bread (Print Version)
# Ingredients:
→ For the Bread
01 -
1½ cups (180g) all-purpose flour, fresh and unbleached
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
½ cup (113g) unsalted butter, softened to room temperature
06 -
1 cup (200g) granulated sugar
07 -
2 large eggs, at room temperature
08 -
1 teaspoon pure vanilla extract
09 -
½ cup (120g) sour cream, at room temperature
10 -
2 tablespoons (30ml) pineapple juice, reserved from draining
11 -
1 cup (244g) crushed pineapple, well drained
→ For the Glaze
12 -
1 cup (120g) powdered sugar, sifted
13 -
2-3 tablespoons (30-45ml) pineapple juice
# Instructions:
01 -
Preheat your oven to a cozy 350°F (170°C). Position your oven rack just below the middle position. Take a 9x5 loaf pan and line it with parchment paper, leaving some overhang on the sides to help lift the bread later.
02 -
In a large bowl, whisk together your flour, baking powder, baking soda, and salt until they're well combined and airy.
03 -
Using your stand mixer with the paddle attachment (or hand mixer), cream together the butter and sugar until it becomes light and fluffy - this usually takes about 2-3 minutes at medium speed. Mix in the eggs and vanilla extract on low speed until just combined.
04 -
Now comes the layering process! Alternating between your dry ingredients, sour cream, and pineapple juice, mix everything together. Start with half the dry ingredients, then add the sour cream and pineapple juice, and finish with the remaining dry ingredients. Finally, gently fold in your drained crushed pineapple until just combined.
05 -
Pour your batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick comes out with just a few moist crumbs.
06 -
Let the bread cool in the pan for 10-15 minutes, then use the parchment paper to lift it out. Allow it to cool completely before adding the glaze. For the glaze, simply whisk together powdered sugar and pineapple juice until smooth, then drizzle over your cooled bread.
# Notes:
01 -
This bread stays fresh in an airtight container at room temperature for up to 3 days
02 -
For extended freshness, store in the refrigerator for an additional 2-3 days