Are you ready to embark on a tropical journey without leaving your kitchen? This Moist Pineapple Bread is a delightful, pineapple-infused treat that’s perfect for breakfast, snacking, or dessert. It’s a sweet, moist, and tropical twist on traditional quick bread, and it’s sure to become a family favorite. In this recipe, we’ll guide you through the steps to make this delectable bread, including variations and a keto-friendly version for those watching their carb intake.
Ingredients:
For the Pineapple Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded coconut (optional)
For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tbsp pineapple juice
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. You can also line the pan with parchment paper for easy removal.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Creaming: In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternate Dry Ingredients and Wet Ingredients: Gradually add the dry ingredient mixture and the crushed pineapple, beginning and ending with the dry ingredients. Mix until just combined.
- Greek Yogurt and Coconut: Gently fold in the Greek yogurt and shredded coconut if you’re using it. Be careful not to overmix; just fold until the ingredients are evenly distributed.
- Baking: Pour the batter into your prepared loaf pan and smooth the top.
- Into the Oven: Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can loosely cover it with foil.
- Cooling: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Optional Glaze: If you’d like to add a glaze, mix the powdered sugar and pineapple juice in a small bowl. Drizzle it over the cooled bread.
- Slice and Serve: Once the glaze has set, slice the bread and serve. Enjoy your Moist Pineapple Bread!
Cook’s Notes:
- If you’re using canned crushed pineapple, make sure to drain it well to remove excess liquid.
- The shredded coconut is optional, but it adds a delightful texture and extra tropical flavor to the bread.
- Store any leftovers in an airtight container at room temperature for a few days. You can also freeze slices for longer storage.
Variations:
1. Nutty Pineapple Bread
For a crunchy twist, add 1/2 cup of chopped pecans or walnuts to the batter. The nuts provide a delightful contrast to the bread’s soft texture.
2. Pineapple Banana Bread
For a fruity fusion, you can incorporate mashed ripe bananas along with the crushed pineapple. Use 1 cup of crushed pineapple and 1/2 cup of mashed bananas for a pineapple-banana flavor.
3. Cream Cheese Swirl
Create a cream cheese swirl by mixing 4 oz of softened cream cheese with 1/4 cup of sugar. Dollop the cream cheese mixture onto the bread batter and swirl it in with a knife for a marbled effect.
Keto-Friendly Version:
To make a keto-friendly version of this Pineapple Bread, you can substitute the all-purpose flour and sugar with low-carb alternatives like almond flour and a sugar substitute like erythritol. You can also replace the Greek yogurt with full-fat Greek yogurt or sour cream to keep the bread moist while reducing the carbs.
Enjoy your tropical escape with this Moist Pineapple Bread. Whether you’re savoring it for breakfast, as a snack, or as a sweet dessert, its pineapple-infused goodness will transport you to a sunny paradise with every bite. Plus, with variations and a keto-friendly option, there’s a version for everyone to enjoy!
