Description
A moist, flavorful loaf combining sweet and tart pineapple, perfect for breakfast, dessert, or a snack.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple with juice—do not drain
- Optional: 1/2 cup shredded coconut or chopped nuts (like walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or line your 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, salt, and sugar.
- In another bowl, whisk the wet ingredients: eggs, oil, vanilla extract, and the entire can of crushed pineapple with juice.
- Pour the wet mixture into the dry ingredients. Stir until just combined—be cautious not to overmix. If you’re adding optional coconut or nuts, gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too fast, loosely tent with foil during the last 15–20 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Slice and serve warm or at room temperature.
Notes
Eggs and oil should be at room temperature for even mixing. Experiment with different add-ins like coconut and nuts.
