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Pineapple Bread

By Britney Brown-Chamberlain
Prep: 20 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 30 minutes
Servings: 12
sliced pineapple bread on a serving board topped with edible flowers.
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This moist pineapple bread is soft, plush, and packed with pineapple flavor! It's topped with a sweet pineapple syrup for the ultimate treat!

Equipment

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Ingredients 

  • 1 cup (200 g) Sugar
  • 3 tbsp (41 g) Brown Sugar
  • 4 tbsp (56 g) Salted Butter, (melted)
  • 1/3 cup (74 g) Vegetable Oil
  • 3 large (150 g) Eggs
  • 1/2 cup (120 g) Sour Cream
  • 2 tbsp (30 g) Pineapple Juice
  • 2 tsp Pineapple Emulsion
  • 1 1/2 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 2 1/4 cups (281 g) All Purpose Flour, (room temperature)
  • 2 tsp Baking Powder
  • 1/8 tsp Baking Soda
  • 1/4 tsp Nutmeg
  • 1/2 tsp Kosher Salt
  • 8 oz Crushed Pineapples, (drained very well)

Pineapple Syrup

  • 1/2 cup (120 g) Pineapple Juice
  • 1/4 cup (50 g) Sugar

Pineapple Glaze

  • 1 1/2 cups (187 g) Powdered Sugar
  • 2 tbsp Salted Butter, (melted)
  • 2 tbsp Whole Milk
  • 1/4 tsp Pineapple Emulsion
  • Sweetened Coconut Flakes, (for garnish)

Instructions 

  • Pour the can of crushed pineapples into a fine mesh sieve over a bowl. Press the pineapples and remove as much moisture as possible. Drain until there's barely any liquid when squeezed. Set aside. Reserve the pineapple juice 8 oz Crushed Pineapples
  • Preheat the oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper so that there's about 2 inches of overhang on both sides. This makes it easier to remove from the pan.
  • In a large mixing bowl, combine sugar, brown sugar, melted butter, and vegetable oil. Whisk together until smooth, about 1 minute. If brown sugar looks clumpy, be sure to smooth out any lumps. 1 cup Sugar 3 tbsp Brown Sugar 4 tbsp Salted Butter 1/3 cup Vegetable Oil
  • Add eggs, one at a time, whisking between each addition to ensure each egg is fully incorporated. Then add sour cream, pineapple juice, pineapple emulsion, vanilla extract, almond extract, and drained crushed pineapple. Whisk to combine, about 1 minute. 3 large Eggs 1/2 cup Sour Cream 2 tbsp Pineapple Juice 2 tsp Pineapple Emulsion 1 1/2 tsp Vanilla Extract 1/4 tsp Almond Extract
  • Add dry ingredients - 2 1/4 cups All Purpose Flour 2 tsp Baking Powder 1/8 tsp Baking Soda 1/4 tsp Nutmeg and 1/2 tsp Kosher Salt . Continue to whisk until the dry ingredients are fully incorporated.
  • Pour batter into the prepared loaf pan and bake for 60-70 minutes, until a wooden skewer inserted into the tallest part of the loaf comes out with just a few moist crumbs (it should be mostly clean).
  • While the bread bakes, make the pineapple syrup. Add 1/2 cup Pineapple Juice and 1/4 cup Sugar to a small saucepan. Cook until it becomes syrupy, about 8-10 minutes. Set aside.
  • Fresh out of the oven, pour the pineapple syrup on top of the loaf and let it sit in the pan for about 20 minutes. Remove and place onto a wire rack to cool completely.
  • Once cooled, make the pineapple glaze - mix together powdered sugar, melted butter, whole milk, and pineapple emulsion. (for a thicker glaze, add more powdered sugar) Pour on top of the cooled cake and garnish with sweetened coconut flakes.1 1/2 cups Powdered Sugar 2 tbsp Salted Butter 2 tbsp Whole Milk 1/4 tsp Pineapple Emulsion Sweetened Coconut Flakes

Nutrition

Calories: 378kcal, Carbohydrates: 57g, Protein: 5g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 68mg, Sodium: 248mg, Potassium: 105mg, Fiber: 1g, Sugar: 38g, Vitamin A: 316IU, Vitamin C: 3mg, Calcium: 72mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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