Pineapple Bread
Pineapple Bread is a moist quick bread loaded with crushed pineapple and topped with caramelized pineapple rings and cherries. It's an easy tropical dessert that looks impressive and stays tender for days.
Equipment
- 9x5-inch loaf pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Fine-mesh strainer
- Small saucepan
- Pastry brush
Ingredients
- 3 cups All-purpose flour 375g
- 1.5 cups Granulated sugar 300g
- 15.25 oz Crushed pineapple drained, juice reserved
- 0.5 cup Sour cream 120ml, room temperature
- 0.5 cup Vegetable oil 120ml
- 2 large Eggs room temperature
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 3 rings Canned pineapple rings pat dry
- 3 Maraschino cherries pat dry
- 0.5 cup Pineapple juice reserved from can
- 0.25 cup Granulated sugar 50g
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang for easy lifting.
- Drain crushed pineapple in a fine-mesh strainer, pressing to remove excess liquid. Reserve ½ cup of the juice. Pat pineapple rings and cherries dry with paper towels.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk sugar, oil, eggs, and sour cream until smooth. Stir in drained crushed pineapple.
- Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Do not overmix.
- Scrape batter into prepared pan and smooth the top. Arrange pineapple rings on top, then place a cherry in the center of each ring.
- Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil after 40 minutes.
- While bread bakes, combine reserved pineapple juice and ¼ cup sugar in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat.
- Let bread cool in pan for 10 minutes. Brush warm syrup over the top. Lift out using parchment and transfer to a wire rack to cool completely.
Notes
Storage: Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze for up to 2 months.
Reheating: Warm slices in the microwave for 15-20 seconds or toast in a dry skillet.
Best Tips: Drain crushed pineapple well to avoid a gummy texture. Use room temperature eggs and sour cream for a smooth batter.
Variations: Add ½ cup shredded coconut, swap brown sugar, or use gluten-free flour blend.