Pineapple Bread
An eight-slice 9-by-5-inch quick bread with an undrained eight-ounce can of crushed pineapple, oil, eggs, and vanilla.
Ingredients
Dry ingredients
- 2 cups all-purpose flour Spoon and level
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup granulated sugar
Wet ingredients
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 can crushed pineapple 8 ounces; use fruit and all juice, undrained
Optional add-in and pan preparation
- ½ cup shredded coconut OR chopped nuts Optional; choose one, not both
- as needed butter or oil for greasing Separate from batter oil
Instructions
- Preheat to 350°F. Prepare a 9-by-5-inch loaf pan with light grease and, if useful, a parchment sling.
- Combine flour, baking powder, salt, and sugar. Separately whisk eggs with oil, vanilla, and the whole undrained 8-ounce can of crushed pineapple.
- Fold the two mixtures together only until incorporated. Add the optional ½ cup coconut OR chopped nuts, if chosen. Transfer all batter into the pan and level the top.
- Bake 55–65 minutes, or until the center is set and a skewer carries crumbs rather than wet batter. Loosely cover a darkening top with foil while the middle finishes.
- Leave the loaf in the pan 10 minutes, then cool on a rack around 60 minutes or until fully cool. Cut into approximately eight slices.
Notes
One 8-ounce can crushed pineapple, undrained; a large 20-ounce can is not interchangeable. Use a 9-by-5-inch pan. Optional add-in is ½ cup total, coconut OR nuts. Timing includes 70 minutes pan/rack cooling after baking; eight slices.