Pineapple Bread
Moist quick bread loaded with crushed pineapple, perfect for breakfast or dessert. Tropical flavor in every slice.
Equipment
- 9x5 loaf pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, undrained 8 oz can
- 1/2 cup chopped walnuts or pecans optional
- 1/4 cup brown sugar for topping
Instructions
- Preheat oven to 350°F. Grease 9x5 loaf pan.
- Whisk flour, sugar, baking powder, baking soda, salt, cinnamon in large bowl.
- Beat eggs, oil, vanilla. Stir in crushed pineapple.
- Combine wet and dry ingredients. Stir gently until just mixed.
- Fold in nuts if using. Spoon into pan, top with brown sugar.
- Bake 50-60 minutes until toothpick clean. Cool before slicing.
Notes
- Room temp eggs for better blending.
- Fold lightly to keep moist.
- Store airtight up to 2 days.