This pineapple bread recipe strikes the perfect balance between sweet and sour. The pineapple adds a delicious sweetness, while the lemon juice keeps it tangy. The result is an absolutely irresistible bread. Believe me, you won’t be able to get enough with just one slice.
Ingredients :
- ⅛tspSalt
- ½cButter, softened
- 1cCrushed pineapple , drained, but reserving the liquid separately
- 2eggs, large
- 1 ½cAll-purpose flour
- ¼cPineapple liquid , drained from the crushed pineapple can
- ¼cSugar
- 2 tbspMilk
- 2tspBaking powder
For the glaze:
- 2tbspPineapple liquid , drained from the crushed pineapple can
- 1cConfectioners sugar
- 1tspVanilla
Instructions :
- 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.
