Pineapple Quick Bread

This wonderfully moist 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.

Ingredients:

• ⅛ tsp Salt
• ½ cup Butter softened
• 1 cup Crushed Pineapple drained, liquid reserved
• 2 Large Eggs
• 1 ½ cups All-purpose Flour
• ¼ cup Pineapple Liquid from crushed pineapple can
• ¼ cup Granulated Sugar
• 2 tbsp Milk
• 2 tsp Baking Powder

For the Glaze:

• 2 tbsp Pineapple Liquid from crushed pineapple can
• 1 cup Confectioners Sugar
• 1 tsp Vanilla Extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium-sized mixing bowl, sift the flour, salt, and baking powder to ensure uniformity.
3. In a separate mixing bowl, combine the softened butter and granulated sugar. Beat them together until achieving a smooth consistency.
4. Introduce the eggs into the butter and sugar mixture, mixing thoroughly.
5. Gradually alternate between adding the reserved ¼ cup of pineapple liquid and the previously sifted dry ingredients into the mixture, ensuring they integrate seamlessly.
6. Integrate the milk into the aforementioned mixture.
7. Delicately incorporate the crushed pineapple into the batter.
8. Transfer the batter into a greased loaf pan and spread it uniformly.
9. Bake the mixture in the preheated oven for approximately 50-55 minutes or until a skewer inserted into the center comes out clean.
10. Allow the loaf to cool for 10-15 minutes within the pan, then transfer it to a cooling rack to finish the cooling process.
11. In a small bowl, combine the glaze ingredients, ensuring a smooth consistency. Drizzle this glaze over the fully cooled loaf. Let the glaze set before serving.

ENJOY!!