Description

This Pineapple Quick Bread is a moist, flavorful loaf made with crushed pineapple, which adds a natural sweetness and tender texture. Enhanced with chopped toasted walnuts for a delightful crunch, this easy-to-make bread is perfect for breakfast, snack time, or dessert. Ready in just over an hour, it’s a delicious treat that brings tropical flavor to your table.

Ingredients

Scale

Dry Ingredients

2 cups (240 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup (240 g) crushed pineapple, drained
1 cup (200 g) sugar
2 large eggs
1 teaspoon vanilla extract

Add-ins

1/2 cup (60 g) chopped walnuts, toasted

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the quick bread.
Prepare Pan: Grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of the bread.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined.
Combine Wet Ingredients: In a larger mixing bowl, beat the sugar and eggs until well combined and slightly frothy. Stir in the drained crushed pineapple and vanilla extract until evenly incorporated.
Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, stirring gently and just until combined to avoid overmixing and ensure a tender bread texture.
Fold in Walnuts: Carefully fold the toasted chopped walnuts into the batter, distributing them evenly without deflating the mixture.
Transfer Batter: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. The bread is done when a toothpick inserted in the center comes out clean.
Cool: Let the bread cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Make sure to drain the crushed pineapple well to prevent excess moisture in the bread.
To toast walnuts, spread them on a baking sheet and roast at 350°F (175°C) for about 5-7 minutes until fragrant.
Allow the bread to cool completely to avoid crumbling when slicing.
This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a nut-free version, simply omit the walnuts or substitute with seeds.