Get the pan and oven ready:
Set the oven temperature to 350°F (175°C).
To make unmolding simpler, line a 9-by-5-inch loaf pan with parchment paper or butter and flour it.
Get the dough ready:
Beat the sugar and softened butter together in a large mixing bowl until frothy and light.
Beat well after each addition of egg. Add the eggs one at a time. Add the vanilla essence and stir.
Add the pineapple juice and sour cream, stirring until well mixed.
Add the crushed pineapple slowly.
Combine the dry ingredients:
Mix the flour, baking soda, baking powder, and salt in a separate basin.
Mixing until well blended, gradually add the dry ingredients to the wet components. Take caution not to
overblend.
Cook:
Using a spatula to smooth the top, pour the mixture into the loaf pan that has been prepped.
Bake for 60 to 70 minutes in a preheated oven, or until a toothpick inserted in the middle comes out clean.
The bread comes out spotless. Cover the bread loosely with foil if it begins to brown too soon.
in the last fifteen minutes of cooking.
Nice:
After allowing the bread to cool in the pan for around ten minutes, move it to a wire rack to finish cooling.
in full.
Frosting is optional.
Drizzle a simple glaze over the cooled bread to provide just a hint of sweetness. Combine
mix powdered sugar with a little amount of pineapple juice until the right consistency is reached, then
pour over the top.
In summary, Pineapple Quick Bread is an easy and delectable way to savor the pineapple tastes in a
warm, freshly baked bread. This bread is going to become a family favorite since it is perfect for any occasion.
Savor it warm straight out of the oven or toast it with some butter for a unique dessert!
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