Description
This Tropical Sweet Pineapple Bread is a moist and flavorful loaf bursting with pineapple and maraschino cherries. Perfectly sweet with a soft crumb, it’s topped with a tangy pineapple glaze and garnished with cherries, making it a delightful treat for brunch, snack, or dessert.
Ingredients
For the Bread
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ¼ cup pineapple juice (from canned pineapple)
- 2 tablespoons whole milk
- 1 cup crushed pineapple
- ½ cup maraschino cherries
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pineapple juice (plus more if needed)
- Maraschino cherries (optional, for garnish)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper to ensure the bread comes out easily after baking.
- Drain Pineapple Juice: Drain the juice from the canned crushed pineapple, reserving ¼ cup for the batter and additional juice for the glaze.
- Mix the Wet Ingredients: In a large bowl, whisk together the granulated sugar and softened butter until the mixture becomes light and fluffy. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Mix the Batter: Add half of the dry ingredients to the butter and sugar mixture, along with the ¼ cup pineapple juice. Gently stir to combine without overmixing.
- Incorporate Remaining Ingredients: Add the remaining dry ingredients and the whole milk to the batter, mixing until just combined.
- Fold in Pineapple and Cherries: Using a spatula or spoon, gently fold in the crushed pineapple and maraschino cherries, taking care not to overmix to keep the bread tender.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the middle rack of the oven for 45-55 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. If the top is browning too quickly, loosely cover with aluminum foil.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack and allow it to cool completely, approximately 1 hour.
- Make the Glaze: In a small bowl, whisk powdered sugar, vanilla extract, and 2 tablespoons pineapple juice together until smooth. Add more pineapple juice if a thinner consistency is desired.
- Glaze and Serve: Spread the glaze over the warm bread for a thinner, shiny glaze or wait until the bread is fully cooled for a thicker glaze. Garnish with maraschino cherries if desired. Slice and enjoy your tropical treat!
Notes
- Use fresh or canned pineapple—just ensure the crushed pineapple is well drained to avoid sogginess in the bread.
- Do not overmix the batter after adding dry ingredients to maintain a soft, tender crumb.
- If you prefer a stronger cherry flavor, you can add more maraschino cherries or chop them into smaller pieces for even distribution.
- Covering the bread with foil during baking prevents excessive browning on top.
- For a dairy-free version, substitute milk with a plant-based alternative and use a dairy-free butter.
