Ingredients :
2 cups all-purpose flour1 cup granulated sugar1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup unsalted butter, softened2 large eggs1 cup crushed pineapple, drained (reserve the juice)1/4 cup pineapple juice (reserved from the crushed pineapple)1 teaspoon vanilla extract1/2 cup sour cream or Greek yogurt (optional, for added moisture)1/2 cup chopped nuts (optional, such as pecans or walnuts)
Préparations :
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer.Add Wet Ingredients: Beat in the eggs, one at a time, until fully incorporated. Stir in the drained crushed pineapple, pineapple juice, vanilla extract, and sour cream or Greek yogurt (if using).Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in dense bread. If desired, fold in the chopped nuts.Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.Cool and Glaze: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you’re adding the glaze, whisk together the powdered sugar, pineapple juice, and vanilla extract in a small bowl. Drizzle the glaze over the cooled bread.Serve: Slice and serve the pineapple bread as a sweet treat or dessert.
ENJOY