Pineapple Quick Bread
Ingredients:
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut (optional)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple, undrained
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pineapple juice (reserved from the can)
Instructions with Methods:
- Preheat and Prepare:
- Method: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Reason: Preheating the oven ensures it reaches the desired temperature by the time you’re ready to bake, and greasing the pan prevents the bread from sticking.
- Mix Dry Ingredients:
- Method: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. If using shredded coconut, stir it into the dry ingredients.
- Reason: Whisking helps to evenly distribute the baking agents and sugar throughout the flour, ensuring a uniform rise and sweetness.
- Combine Wet Ingredients:
- Method: In another bowl, beat the eggs lightly. Add the vegetable oil, Greek yogurt, vanilla extract, and crushed pineapple (including the juice). Mix until well combined.
- Reason: Combining wet ingredients separately ensures they are thoroughly mixed before integrating them with the dry ingredients, promoting even texture and flavor.
- Combine Wet and Dry Ingredients:
- Method: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing.
- Reason: Gently mixing prevents the formation of gluten, which can make the bread tough. The batter should be moist and slightly lumpy.
- Bake the Bread:
- Method: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Reason: Baking time allows the bread to rise and cook through. The toothpick test ensures the center is fully baked, and covering with foil prevents over-browning.
- Cool the Bread:
- Method: Allow the bread to cool in the pan for about 10 minutes. Remove from the pan and transfer to a wire rack to cool completely.
- Reason: Cooling in the pan helps the bread set, making it easier to remove without breaking. Cooling on a wire rack prevents the bottom from becoming soggy.
- Prepare the Glaze:
- Method: In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Adjust the consistency with more powdered sugar or juice as needed.
- Reason: Whisking ensures a smooth glaze without lumps, and adjusting the consistency ensures it’s not too thick or too runny for drizzling.
- Glaze the Bread:
- Method: Drizzle the glaze over the cooled bread. Let it set for a few minutes before slicing.
- Reason: Drizzling while the bread is cool prevents the glaze from soaking in too much and makes for a nice presentation.
Benefits:
- Pineapple: Rich in vitamins C and B6, pineapple aids in digestion and boosts the immune system.
- Greek Yogurt: Adds protein and calcium, contributing to bone health and muscle repair.
- Moderate Sugar Content: Offers a sweet treat without excessive sugar, making it a better option than many other baked goods.
Tips:
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Enjoy this delightful Pineapple Quick Bread as a breakfast treat or a sweet snack anytime!