Instructions:
Preheat Your Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Combine Wet Ingredients:
In another bowl, beat the eggs lightly. Add the vegetable oil, crushed pineapple (with its juice), and vanilla extract. Mix well until combined.
Bring It All Together:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined—don’t overmix! If you’re using nuts, fold them in at this stage.
Bake to Perfection:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and watch it disappear!
Why This Works:
The crushed pineapple keeps the bread incredibly moist while adding a subtle sweetness and tang. Plus, the aroma of this bread baking will have everyone flocking to the kitchen!
Bonus Tip:
For an extra tropical twist, add 1/2 cup of shredded coconut or a handful of dried cranberries to the batter. You can also drizzle a simple glaze (mix powdered sugar with a splash of milk) over the cooled bread for a touch of decadence.
This Pineapple Quick Bread is so good, it might not even last 30 minutes in your house either! 😋 Enjoy every slice of this sweet, fruity goodness. 🍍🍞
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