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Pineapple Bread with Pineapple Glaze
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Soft, juicy, and bursting with tropical flavor, this easy Pineapple Bread is topped with a luscious pineapple glaze. Perfect for breakfast or dessert!
Gina Dickson
Prep Time
15
minutes
minutes
Cook Time
55
minutes
minutes
Cooling Time
1
hour
hour
Total Time
2
hours
hours
10
minutes
minutes
Serving Size
8
slices
Ingredients
For the Bread:
¾
cup
granulated sugar
½
cup
unsalted butter
softened
2
large eggs
1 ½
cups
all-purpose flour
2
teaspoons
baking powder
⅛
teaspoon
salt
¼
cup
pineapple juice
from canned pineapple
2
tablespoons
whole milk
1
cup
crushed pineapple
drained (save the juice) Choose in heavy syrup, or for a lighter flair, buy crushed pineapple in 100% pineapple juice.
1/3
cup
maraschino cherries
sliced in half and patted dry with paper towel. Save some for garnish if desired.
For the Glaze:
1
cup
powdered sugar
1
teaspoon
vanilla extract
2
tablespoons
pineapple juice
add more if needed
maraschino cherries
for garnish, optional
Instructions
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease an 8x4-inch loaf pan or line it with parchment paper for easy removal.
Drain the pineapple juice from the pineapple. Save the juice and set aside.
Mix the Wet Ingredients
In a large bowl, whisk together the sugar and softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.
¾ cup granulated sugar,
½ cup unsalted butter,
2 large eggs
Combine the Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and salt.
1 ½ cups all-purpose flour,
2 teaspoons baking powder,
⅛ teaspoon salt
Mix the Batter
Add half of the dry ingredients to the butter mixture along with the pineapple juice. Gently stir to combine.
¼ cup pineapple juice
Add the rest of the dry ingredients and the milk, mixing until just combined.
2 tablespoons whole milk
Fold in the crushed pineapple using a spoon or spatula. Be careful not to overmix—this keeps the bread soft and light.
1 cup crushed pineapple
Gently fold in the cherries.
1/3 cup maraschino cherries
Bake
Pour the batter into the prepared pan. Bake on the middle rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Tip: If the top starts to brown too quickly, cover it loosely with aluminum foil.
Cool the Bread
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely (about 1 hour).
Make the Glaze
Whisk together the powdered sugar, vanilla, and pineapple juice until smooth. If you prefer a thinner glaze, add a little more juice.
1 cup powdered sugar,
1 teaspoon vanilla extract,
2 tablespoons pineapple juice
Glaze and Serve
For a shiny, thin glaze: Spread it over the bread while it’s still warm.
For a thicker glaze: Wait until the bread has fully cooled.
Slice and enjoy!
Nutrition Facts
Serving:
1
slice
|
Calories:
378
kcal
|
Carbohydrates:
62
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.5
g
|
Cholesterol:
72
mg
|
Sodium:
132
mg
|
Potassium:
105
mg
|
Fiber:
1
g
|
Sugar:
43
g
|
Vitamin A:
440
IU
|
Vitamin C:
4
mg
|
Calcium:
88
mg
|
Iron:
2
mg