Pineapple Bread Recipe

Hello, my dear readers! Today, I’m overflowing with gratitude as I share a recipe that’s not just a treat for the taste buds but also a sweet token of the many wonderful moments spent in the kitchen. Pineapple bread—yes, you heard that right! This delightfully moist and flavorful bread is a recipe that’s close to my heart, and I’m thrilled to finally bring it to you.

Imagine the tropical aroma of pineapple baking into a soft, golden loaf. It’s not just any bread; it’s a warm slice of comfort that promises to bring a little sunshine into even the cloudiest of days. Let’s dive into this culinary adventure together!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple (with juice)
• 1/2 cup sour cream
• Optional: 1/2 cup chopped walnuts or pecans

this Recipe

How to Make Pineapple Bread

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
4. Mix in the dry ingredients alternately with the sour cream. Fold in the crushed pineapple and, if using, nuts. Pour the batter into the prepared loaf pan.
5. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Helpful Tips

• Do not overmix the batter; just stir until the ingredients are combined. Overmixing can lead to a dense, tough loaf.
• Check the bread at 50 minutes as oven temperatures can vary. You want a golden crust but moist center.

Substitutions/Variations

• Gluten-Free – Substitute the all-purpose flour with a gluten-free blend.
• Dairy-Free – Use a dairy-free yogurt or coconut cream instead of sour cream.
• Add-Ins – Feel free to stir in a cup of shredded coconut or a half cup of raisins for an extra texture and flavor twist!

Frequently Asked Questions

Q: Can I use fresh pineapple instead of canned? A: Absolutely! Ensure it’s finely chopped or crushed for the best distribution throughout the bread.

Q: Can this bread be made into muffins? A: Yes, just adjust the baking time to about 25 minutes and check for doneness with a toothpick.

Storage Instructions

Store pineapple bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 2 months. Thaw at room temperature before serving.

More Relevant Recipes

If you enjoyed this pineapple bread, you might also love:

• Italian christmas Cookies Recipe
• Lemon Cream Cheese Dump Cake Recipe

Thank you for joining me in this delicious escape. Pineapple bread is anything but ordinary—it’s a simple pleasure that speaks to the soul. Bake it, share it, and let its sweet charm fill your home with warmth and cheer!

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