Bread
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup granulated sugar
1/2 cup unsalted butter softened
2 large eggs
2 teaspoons pure vanilla extract
19 ounces crushed pineapple drained, *save the juices *
1/2-3/4 cup chopped walnuts or pecans**
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup granulated sugar
1/2 cup unsalted butter softened
2 large eggs
2 teaspoons pure vanilla extract
19 ounces crushed pineapple drained, *save the juices *
1/2-3/4 cup chopped walnuts or pecans**
Pineapple Glaze
6 teaspoons powdered sugar (1/2-3/4c)
6 teaspoons powdered sugar (1/2-3/4c)
1/2 teaspoon vanilla (or to taste)
2 Tablespoons reserved pineapple juice (add more by 1/2t to desired thickness)
2 Tablespoons reserved pineapple juice (add more by 1/2t to desired thickness)
Instructions
Preheat oven to 350 and grease an 9×5 loaf pan. Note: Adding parchment paper with high sides will allow the loaf to come out easily as well.
In a medium bowl whisk together all-purpose flour, baking soda and sea salt.
In a stand mixer, cream together sugar and butter with the paddle attachment on low-medium for about 5 minutes.
Add in eggs and vanilla extract and mix for another minute on the lowest setting.
Slowly add in flour mixture; be sure to lift the bottom of the mixing bowl with a spatula to incorporate all the ingredients evenly.
Add the drained crushed pineapple and run just to blend; you can do this by hand with a spatula.
Pour into greased pan and spread evenly.
Bake for about 55 minutes.
Cool loaf completely in the pan on a wire rack before removing.
Once cooled, remove the loaf from the pan and make your glaze by adding powdered sugar, vanilla, and pineapple juice into a small bowl and mix well. Drizzle over bread.
This recipe makes a light glaze, for a thicker glaze use this as a base and add a tablespoon of powdered sugar at a time until desired thickness.
** After tasting the bread we decided a 1/2-3/4c of chopped walnuts or pecans would make this taste even better so I added it to the recipe to remind me.
Original recipe (in black) from amandascookin.comPreheat oven to 350 and grease an 9×5 loaf pan. Note: Adding parchment paper with high sides will allow the loaf to come out easily as well.
In a medium bowl whisk together all-purpose flour, baking soda and sea salt.
In a stand mixer, cream together sugar and butter with the paddle attachment on low-medium for about 5 minutes.
Add in eggs and vanilla extract and mix for another minute on the lowest setting.
Slowly add in flour mixture; be sure to lift the bottom of the mixing bowl with a spatula to incorporate all the ingredients evenly.
Add the drained crushed pineapple and run just to blend; you can do this by hand with a spatula.
Pour into greased pan and spread evenly.
Bake for about 55 minutes.
Cool loaf completely in the pan on a wire rack before removing.
Once cooled, remove the loaf from the pan and make your glaze by adding powdered sugar, vanilla, and pineapple juice into a small bowl and mix well. Drizzle over bread.
This recipe makes a light glaze, for a thicker glaze use this as a base and add a tablespoon of powdered sugar at a time until desired thickness.
** After tasting the bread we decided a 1/2-3/4c of chopped walnuts or pecans would make this taste even better so I added it to the recipe to remind me.
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