Description
Pineapple Quick Bread is a delightful and moist treat that combines the tropical sweetness of pineapple with the comforting texture of bread. This recipe is perfect for breakfast, snacks, or even dessert.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Crushed pineapple: 1 cup (240 g), drained
- Sugar: 1 cup (200 g)
- Eggs: 2 large
- Baking soda: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Salt: 1/2 teaspoon
- Chopped walnuts: 1/2 cup (60 g), toasted
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×5-inch (23×13 cm) loaf pan by greasing it or lining it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large mixing bowl, beat the sugar and eggs together until well combined and slightly frothy. Add the drained crushed pineapple and vanilla extract, mixing until incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
- Gently fold in the toasted chopped walnuts into the batter.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and add a teaspoon of xanthan gum.
- Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.
- Consider adding other nuts or dried fruits for variation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pineapple Quick Bread, quick bread recipe, tropical bread, baking, easy bread recipe