Pineapple Quick Bread
A soft and buttery quick bread dotted with juicy pineapple, perfect for a sweet and cozy treat.
Ingredients
Dry Ingredients
- 2 cups All purpose flour
- 1 cup Sugar
- 2 tsp Baking powder
- 1 tsp Salt
Wet Ingredients
- 2 large Eggs
- 1/2 cup Oil or melted butter
- 2 tsp Vanilla extract
- 1 can (20 oz) Crushed pineapple (with some juice) Do not drain completely
Optional Add-Ins
- 1 cup Shredded coconut Optional
- 1/2 cup Chopped pecans or walnuts Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan, optionally lining it with parchment paper.
- In a bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, whisk the eggs, oil or melted butter, vanilla extract, and crushed pineapple with some juice.
- Pour the wet ingredients into the dry ingredients and stir just until combined; the batter should be lumpy.
- Fold in shredded coconut or chopped nuts if desired.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out mostly clean.
- Cool in the pan for 10 to 15 minutes before transferring to a rack to cool completely.
Notes
Best stored wrapped tightly in plastic wrap at room temperature for up to 3 days. The bread freezes well for 2-3 months. Thaw wrapped to prevent condensation on the bread.