Hello people, Austin Carter here from Beyond the Bayou Blog. Today, I delved into the comforting world of baking with a classic favorite: Pineapple Bread. The aroma of this bread baking always takes me back to sunny days spent in my grandma’s kitchen, where she would whip up delightful treats infused with love and nostalgia.
This recipe is a timeless treasure, blending the sweetness of crushed pineapple with the moistness of sour cream, creating a tropical symphony of flavors.
One memorable occasion was when we invited our neighbors over for a cozy evening at home, and the scent of freshly baked pineapple bread filled the air. It was a delightful gathering, with everyone savoring the warm slices and sharing stories over cups of Mexican Coffee.
Whether enjoyed with a cup of coffee in the morning or as an afternoon pick-me-up, this pineapple bread is a delightful companion to any moment. So, gather your ingredients, preheat your oven, and let’s bake up some memories together!
Why You Should Try This Recipe?
- Moist Bread: Using sour cream and pineapple keeps the bread moist and prevents it from becoming dry and crumbly.
- Tropical Taste: The crushed pineapple gives this bread a delicious tropical flavor, taking you straight to the tropics with every bite.
- Sweet Glaze: Adding a pineapple glaze on top adds a perfect touch of sweetness, enhancing the overall flavor of the bread.
Pineapple Bread Recipe
Equipment
- Mixing Bowls
- Loaf pan (greased and floured)
- Oven
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup egg substitute
- 20 ounce can crushed pineapple (drained)
- 3/4 cup flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl, cream together butter and sugar.
- Add egg substitute and drained crushed pineapple, mixing well.
- Gradually add in flours, baking soda, and salt, blending until combined.
- Stir in vanilla.
- Pour the batter into a greased and floured loaf pan.
- Bake in the preheated oven for about 1 hour or until a toothpick inserted in the center comes out clean.
- Let the bread cool before slicing and serving.
Nutrition
Let’s Try Some Variations!
- Adventurous Variation: For a piña colada twist, substitute half of the crushed pineapple with shredded coconut.
- Alternative Fruits: If you don’t like pineapple, canned mandarins work well. Adjust the liquid in the recipe accordingly.
- Tropical Milk: Use coconut milk if you’re out of regular milk for a tropical flavor boost.
- Sugar Alternatives: Honey or maple syrup can replace sugar in the batter. Adjust the wet-to-dry ratio as needed.
What to Serve with Pineapple Bread?
