This Pineapple bread recipe is the perfect balance of sweet and tart. The pineapple adds a delicious sweetness, while the lemon juice keeps things nice and tart. The result is a loaf of bread that is absolutely irresistible. Trust me, you won’t be able to eat just one slice.
⅛ tsp Salt
½ c Butter, softened
1 c Crushed pineapple , drained, but reserving the liquid separately
2 eggs, large
1 ½ c All-purpose flour
¼ c Pineapple liquid , drained from the crushed pineapple can
¼ c Sugar
2 tbsp Milk
2 tsp Baking powder
For the glaze:
2 tbsp Pineapple liquid , drained from the crushed pineapple can
1 c Confectioners sugar
1 tsp Vanilla
Heat the oven to 350 degrees.
In a bowl, sift together the flour, salt, and baking powder.
Cream together the butter and sugar in a separate bowl.
Add the eggs to the bowl with the butter.
Alternate mixing the ¼ cup of Pineapple syrup liquid and the dry ingredients into the bowl with the butter mixture until well combined.
Mix the milk into the bowl.
Fold the crushed pineapple into the mixture, and spread evenly into a well-greased loaf pan.
Bake for 50-55 minutes.
Let cool for 10-15 minutes, and then turn out onto a rack to allow to cool the rest of the way.
Stir together the ingredients for the glaze, and pour over the cooled cake. Allow the glaze to harden slightly, and serve.