Step 1: Preheat & Prep
- Preheat oven to 325°F (160°C) .
- Grease a 9x5-inch loaf pan or line with parchment paper.
Step 2: Mix the Batter
- In a bowl, whisk flour, baking powder, and salt (if using).
- In another bowl, mix mashed pineapple, sugar, oil, and vanilla until smooth.
Step 3: Combine & Bake
- Fold dry ingredients into the wet mixture until just combined.
- Pour into the loaf pan and bake for 40–45 minutes until a toothpick comes out clean.
Step 4: Cool & Glaze
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Drizzle with powdered sugar glaze or serve plain for a lighter option.
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Variations to Elevate Your Bread
- Gluten-Free : Use GF flour blend and ensure pineapple is GF-certified.
- Vegan : Substitute oil with coconut oil and use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
- Low-Sugar Hack : Replace sugar with mashed ripe bananas or dates for natural sweetness.
- Coconut Twist : Swirl in ¼ cup shredded coconut for a tropical upgrade.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 5 days (wrap in foil to preserve moisture).
- Freeze : Wrap slices in parchment and freeze for 3 months . Thaw overnight in the fridge.
- Grab-and-Go Hack : Double the batch and slice into portions for school lunches or coffee breaks.
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FAQs: Answering Your Top Questions
Q: Can I use fresh pineapple instead of canned?
A: Yes! Mash or puree fresh pineapple for similar moisture.
Q: How to prevent a dry loaf?
A: Avoid overbaking and store with a damp paper towel to retain softness.
Q: Can I make this ahead of time?
A: Absolutely! Refrigerate or freeze for instant breakfasts.
Q: What if I don’t have a loaf pan?
A: Bake in muffin tins for mini pineapple muffins (adjust time to 20–25 minutes).
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