Pineapple Bread

Taking stock of what was in my pantry cabinets, I came across a can of crushed pineapple that for the life of me, I can’t remember why I bought it. It may have been on sale, or I may have mistaken it for chunk pineapple – which is why it was banished to the back of the cupboard. Fortunately, I found this recipe for pineapple bread that called for crushed pineapple!

The crushed pineapple adds the perfect amount of sweetness and moisture to the bread – along with the pineapple glaze. Good with a cup of coffee, or topped off with a scoop of vanilla ice cream!

• 3/4 cup granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/4 cup pineapple juice
• 2 tablespoons milk
• 1 cup crushed pineapple, drained – save the juice

Glaze:

• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• 2 tablespoons pineapple juice

1. Preheat oven to 350º. Grease a loaf pan.
2. In a large bowl, cream the butter and sugar. Add the eggs one at a time.
3. In a small bowl, whisk the flour, baking powder, and salt.
4. Add the pineapple juice, and half of the flour. Add the milk, then the remainder of the flour – mix until just incorporated. Fold in the crushed pineapple.
5. Pour the batter into prepared pan, smooth out the top, and bake for 45 to 55 minutes. Let cool on a wire rack for 20 minutes, the turn out of pan to finish cooling.
6. Whisk confectioners sugar, pineapple juice, and vanilla until smooth. Pour over cooled cake.