Ingredient List:
- All-Purpose Flour: 2 cups
- Baking Soda: 1 teaspoon
- Sea Salt: 1/2 teaspoon
- Granulated Sugar: 3/4 cup
- Unsalted Butter (Softened): 1/2 cup
- Large Eggs: 2
- Pure Vanilla Extract: 2 teaspoons
- Crushed Pineapple (Drained, but keep the juice): 19 ounces
For the Pineapple Glaze:
- Powdered Sugar: 6 teaspoons
- Pineapple Juice (Reserved from crushed pineapple): 2 tablespoons
Cooking Instructions:
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan. Optionally, use parchment paper for easy removal.
- Whisk flour, baking soda, and sea salt in a medium bowl.
- In a mixer, cream sugar and butter for about 5 minutes. Then, add eggs and vanilla extract, mixing briefly.
- Gradually incorporate the flour mixture. Use a spatula to ensure even mixing.
- Fold in the drained pineapple gently.
- Transfer the batter to the prepared pan and spread evenly.
- Bake for approximately 55 minutes.
- Allow the bread to cool completely on a wire rack before removing from the pan.
- Prepare the glaze by mixing powdered sugar with pineapple juice, and then drizzle over the cooled bread.
Additional Notes:
- This recipe creates a light glaze. For a thicker consistency, incrementally add powdered sugar to the base recipe.
ENJOY!!!
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