Ingredients
For the Bread:
¾ cups granulated sugar
½ cup unsalted butter, softened
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ cup pineapple syrup (from the canned pineapple)
2 tablespoons whole milk
1 cup crushed pineapple, drained (save the syrup)
⅛ teaspoon salt
For the Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons pineapple syrup (plus more as needed)
Instructions
1. Preheat oven to 350°F and grease or line an 8×4-inch loaf pan.
2. In a large bowl, beat sugar and butter until fluffy. Add eggs one at a time.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add half of the dry mix and pineapple syrup to the wet ingredients. Stir gently.
5. Add the remaining flour and milk. Stir again until just combined.
6. Fold in the crushed pineapple using a spatula—do not overmix.
7. Pour batter into prepared pan and bake for 45–55 minutes, until golden and a toothpick inserted comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack.
9. Mix powdered sugar, vanilla, and pineapple syrup for the glaze.
10. Drizzle glaze over warm or cooled bread as desired.
Notes
For a thin glaze, apply while the bread is warm. For a thicker finish, let the bread cool fully before glazing.
Wrap tightly to store for up to 2 days at room temp or 5 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg