Moist pineapple bread recipe

This delightful pineapple bread delivers tropical sweetness in every slice, with tiny bursts of pineapple flavor throughout a moist, tender crumb. Similar to banana bread in texture but with its own distinct character, this quick bread makes a perfect breakfast treat, afternoon snack, or light dessert. The subtle vanilla undertones complement the sweet, tangy pineapple for a refreshing flavor experience.

I've been making this pineapple bread for years, and it's become my go-to recipe when hosting morning gatherings. Last summer, I served it at a backyard brunch, and several guests were surprised by how much they enjoyed it - even those who claimed not to be "pineapple people" asked for the recipe!

Essential Ingredients

• For the Bread Base:
• 2 cups all-purpose flour: Creates the perfect structure while maintaining tenderness
• 1 teaspoon baking soda: Helps the bread rise properly during baking
• 1 teaspoon baking powder: Works with baking soda for optimal lift and texture
• 1/2 teaspoon salt: Enhances all the flavors and balances sweetness
• For the Wet Mixture:
• 1 1/2 cups crushed pineapple: Use canned crushed pineapple for consistent results
• 2 large eggs: Provides structure and richness to the batter
• 1/2 cup vegetable oil: Creates a moist texture that stays fresh longer
• 1 teaspoon vanilla extract: Adds depth to the tropical flavors
• For the Sweeteners:
• 1/2 cup granulated sugar: Provides clean sweetness
• 1/2 cup light brown sugar: Adds moisture and subtle caramel notes
• Optional: 2 tablespoons confectioners' sugar: For an attractive finishing touch

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Detailed Cooking Instructions

Step 1: Prepare Your Environment

Preheat your oven to 325°F. This slightly lower temperature ensures even baking throughout the loaf. While the oven heats, prepare a 9×5 inch loaf pan by coating it with non-stick spray or lining with parchment paper, allowing some overhang for easy removal.

Step 2: Mix Your Wet Ingredients

In a large mixing bowl, lightly beat the eggs with a fork until just combined. Add the crushed pineapple with some of its juice (but not too much), vegetable oil, and vanilla extract. Stir gently with a wooden spoon until well incorporated. The mixture should be uniformly combined but not overmixed.

Step 3: Add Sweeteners

Add both white and brown sugars to your wet ingredients. Stir with a wooden spoon until the sugars are fully dissolved and no clumps of brown sugar remain. The mixture will become slightly more viscous as the sugars incorporate.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until evenly distributed. This ensures that the leavening agents will be evenly dispersed throughout your bread.

Step 5: Create Your Batter

Add the dry ingredients to the wet mixture all at once. Using a wooden spoon, gently fold the ingredients together with broad strokes, being careful not to overmix. Stop stirring as soon as no dry flour is visible. The batter will be thick but pourable, with small lumps remaining.

Step 6: Bake To Perfection

Pour the batter into your prepared loaf pan, using a spatula to smooth the top. Place in the preheated oven and bake for 65-70 minutes. The bread is done when the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

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I've found that adding a touch more vanilla than called for in most recipes enhances the tropical flavor. That extra 1/4 teaspoon makes a noticeable difference in the final product.

The Science of Quick Breads: Pineapple Bread

What makes this bread rise so beautifully is the reaction between the acidic pineapple and the alkaline baking soda. This chemical reaction creates carbon dioxide bubbles that expand in the heat of the oven, giving your bread its light, tender texture.

Storage and Serving

While delicious on its own, I love serving this bread slightly warmed with a thin spread of cream cheese. For storage, wrap completely cooled bread in plastic wrap, then aluminum foil before refrigerating. It stays fresh for up to 5 days in the refrigerator.

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After making this bread countless times, I've discovered that allowing it to rest overnight before slicing actually improves the flavor. The pineapple notes become more pronounced, and the texture sets perfectly. If you can resist cutting into it right away, you'll be rewarded with an even more delicious treat the next day.

Frequently Asked Questions

→ Can I use fresh pineapple instead of canned?

Yes, but you'll need to crush it yourself. Make sure to drain excess juice as too much moisture can make the bread soggy.

→ How do I store pineapple bread?

Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. You can also freeze slices for up to 3 months.

→ Can I add nuts or other mix-ins?

Absolutely! Try adding 1/2 cup of chopped walnuts, pecans, or coconut flakes for extra texture and flavor.

→ Why did my bread turn out gummy?

Overmixing the batter can cause gummy texture. Mix just until ingredients are combined and use a spoon rather than an electric mixer.

→ Can I make this recipe as muffins instead?

Yes! Pour the batter into a muffin tin and bake at 350°F for about 20-25 minutes or until a toothpick comes out clean.

→ Is this bread very sweet?

It has a moderate sweetness from both the sugars and natural pineapple. If you prefer less sweetness, you can reduce the sugar to 1/3 cup each.