Pineapple Bread

Ingredients

• 2 cups (240g) all-purpose flour
• 1½ teaspoons (9-10g) baking powder
• ½ teaspoon (3g) baking soda
• 1 teaspoon (1-2g) nutmeg
• ⅛ teaspoon (﹤1g) salt
• ½ cup (113g) butter
• ½ cup (100g) granulated sugar
• ½ cup (105g) brown sugar
• 2 large eggs
• ½ cup (120ml) buttermilk (or plain yogurt)
• 2 teaspoons (10ml) vanilla extract
• 1 cup (225g) crushed pineapple, (well-drained (reserving syrup for glaze))
• 1-2 tablespoons (15-30ml) rum ((optional))
• 6 teaspoons (15-16g) powdered sugar
• 2 tablespoons (30ml) reserved pineapple syrup

Steps

1. 1

   Preheat oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper if desired.

2. 2

   In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.

3. 3

   Cream butter and sugar in a large mixing bowl with an electric mixer on medium for about 6 minutes, until light and fluffy.

4. 4

   Add one egg at a time, beating well after each one.

5. 5

   Mix in the buttermilk and vanilla extract until well combined, then gradually add the flour mixture in two parts, mixing gently until just combined. Be careful not to overmix.

6. 6

   Gently fold in the drained crushed pineapple and rum (if using) until evenly distributed.

7. 7

   Pour the batter into the prepared loaf pan.

8. 8

   Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with aluminum foil.

9. 9

   Cool the bread in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

10. 10

    Whisk the powdered sugar and reserved pineapple juice in a small bowl until smooth.

11. 11

    Once the bread has completely cooled, spread the glaze evenly over the top and serve.