Pineapple Quick Bread

pineapple quick bread! 🍍 That’s a wonderfully moist, sweet, slightly tangy bread that’s perfect for breakfast, a snack, or even dessert. Here’s a classic recipe for it:

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon (optional)

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, softened

• ½ cup granulated sugar

• ½ cup brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup crushed pineapple (drained if very juicy)

Optional Add-ins:

• ½ cup chopped walnuts or pecans

• ½ cup shredded coconut

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Set aside.

3. Cream Butter & Sugars:
   In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes with a hand mixer or stand mixer).

4. Add Eggs & Vanilla:
   Beat in the eggs one at a time, then add vanilla extract. Mix until combined.

5. Incorporate Pineapple:
   Stir in the crushed pineapple until evenly distributed.

6. Combine Wet & Dry Ingredients:
   Gradually fold the dry ingredients into the wet mixture. Don’t overmix—stir just until combined. If using nuts or coconut, fold them in now.

7. Bake:
   Pour batter into prepared loaf pan. Smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool & Serve:
   Let the bread cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Tips:

• For extra moisture, you can add a tablespoon of yogurt or sour cream.

• Toasted nuts add a lovely crunch.

• This bread freezes well—wrap tightly in plastic wrap and foil for up to 3 months.