Instructions
1. 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.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cinnamon (if using). Whisk together to evenly distribute the ingredients.
3. Combine the Wet Ingredients:
In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until well blended. Stir in the undrained crushed pineapple.
4. Combine Wet and Dry Mixtures:
Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix. If desired, fold in the chopped nuts for added texture and flavor.
5. Pour and Bake:
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve as is, or top with a glaze for extra sweetness.
Tips for Perfect Pineapple Quick Bread
- Don’t Drain the Pineapple: The juice adds moisture and flavor to the bread, so use the crushed pineapple with its juice.
- Add Zest: For a citrusy twist, add a teaspoon of grated orange or lemon zest to the batter.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
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