Pineapple Quick Bread

Ingredients:

• 1 cup crushed pineapple (drained)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Equipment:

• Mixing bowls
• Loaf pan (9×5 inches)
• Whisk or spoon
• Measuring cups and spoons

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

1. Mix Wet Ingredients:

• In a large mixing bowl, combine the drained crushed pineapple, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.

1. Combine Dry Ingredients:

• In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if using).

1. Combine Mixtures:

• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix. If desired, fold in the chopped walnuts or pecans.

1. Bake:

• Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

1. Cool:

• Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

1. Serve:

• Slice and enjoy your pineapple quick bread plain, or with a spread of butter!

Tips for Success:

• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well!
• Variations: Add coconut flakes for a tropical twist or use fresh pineapple for a different texture.

Enjoy your delightful Pineapple Quick Bread! It’s sure to be a favorite!