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:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- 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.
- Combine Dry Ingredients:
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if using).
- 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.
- 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.
- Cool:
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- 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!
