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Glazed Pineapple Bread Recipe

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4.3 from 12 reviews

This Glazed Pineapple Bread is a moist, flavorful loaf that combines the tropical sweetness of pineapple with a tender crumb and a luscious vanilla pineapple glaze. Perfect for breakfast, brunch, or a sweet snack, this quick bread offers a delightful balance of tangy and sweet with a soft texture that melts in your mouth.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (10-12 slices)

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup sugar
  • ½ cup oil
  • 2 eggs
  • 1 cup drained crushed pineapple (reserve juice)
  • ½ cup sour cream
  • ¼ cup reserved pineapple juice
  • 2 teaspoons vanilla bean paste

Glaze

  • 1 ½ cups powdered sugar
  • 3-4 tablespoons reserved pineapple juice
  • 1 teaspoon vanilla bean paste

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease an 8 x 4.5 or 9 x 5-inch loaf pan thoroughly to prevent sticking, and set it aside while you prepare the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. This helps evenly distribute the leavening agents and salt throughout the flour.
  3. Combine Wet Ingredients: In a large bowl, add 1 cup sugar, ½ cup oil, 2 eggs, 1 cup drained crushed pineapple, ½ cup sour cream, ¼ cup of the reserved pineapple juice, and 2 teaspoons vanilla bean paste. Whisk all these ingredients together until well combined and smooth.
  4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Stir gently until just combined, being careful not to overmix to keep the bread tender and moist.
  5. Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool the Bread: Once baking is complete, allow the bread to cool in the pan for about 15 minutes, then transfer it onto a wire rack to cool completely.
  7. Prepare the Glaze: While the bread cools, whisk together 1 ½ cups powdered sugar, 3-4 tablespoons reserved pineapple juice, and 1 teaspoon vanilla bean paste in a small bowl until smooth and pourable.
  8. Glaze the Bread: Pour the pineapple glaze evenly over the cooled loaf. Let the glaze set at room temperature before slicing to ensure it adheres nicely.

Notes

  • Ensure not to overmix the batter to keep the bread tender.
  • You can substitute vanilla bean paste with vanilla extract if unavailable.
  • The reserved pineapple juice adds flavor to both the batter and glaze; measure carefully for best results.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a dairy-free version, substitute sour cream with coconut yogurt or a vegan sour cream alternative.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Category: Dessert, Snack, Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/glazed-pineapple-bread-recipe/