Cozy Pineapple Bread (Print Version)
# Ingredients:
→ For the Bread
01 -
240g (1 cup) crushed pineapple, drained well
02 -
2 tablespoons (30ml) pineapple juice (use from the drained can)
03 -
½ cup (120g) sour cream, bring it to room temperature first
04 -
1 teaspoon of vanilla extract, try to get pure for the best flavor
05 -
2 large eggs, also brought to room temperature
06 -
200g (1 cup) of regular white sugar
07 -
½ cup (113g) unsalted butter, let it soften at room temperature
08 -
½ teaspoon of salt
09 -
½ teaspoon of baking soda
10 -
1 teaspoon baking powder
11 -
180g (1½ cups) all-purpose flour—unbleached and fresh
→ For the Glaze
12 -
2-3 tablespoons (30-45ml) pineapple juice
13 -
1 cup (120g) of powdered sugar, sift it first to remove lumps
# Instructions:
01 -
Set your oven to 350°F (170°C). Move the oven rack so it’s just below the middle. Grab a 9x5 loaf pan, and line it with parchment paper—leave enough hanging over the sides to make pulling the bread out easy later on.
02 -
Whisk the flour, baking soda, baking powder, and salt in a large bowl until they’re thoroughly mixed and have a light, fluffy texture.
03 -
Take your stand mixer with the paddle (or a hand mixer) and blend the butter with the sugar on medium speed for 2-3 minutes until it’s lovely and airy. Add the eggs one at a time along with the vanilla, and mix them in just until combined at a low speed.
04 -
Add everything step-by-step! Start with half of your dry mixture, combine it with the wet batter, then mix in the sour cream and pineapple juice. Finish by folding in the remaining dry ingredients before gently stirring in the well-drained crushed pineapple.
05 -
Pour the finished batter into the lined loaf pan, leveling it out nicely. Put it in the oven to bake for about 50-60 minutes. It’s done when you poke it with a toothpick and it comes out mostly clean with just a few crumbs sticking.
06 -
Let the bread sit in the pan for 10 to 15 minutes after baking. Then, use the overhanging parchment to pull it out and let it cool completely. Make the glaze by whisking together powdered sugar and pineapple juice until smooth. Drizzle it over the cooled bread.
# Notes:
01 -
Wrap it in an airtight container to keep it fresh on the counter for up to 3 days.
02 -
You can stash it in the fridge to make it last another 2-3 days longer.