Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 19 ounces crushed pineapple (drained, but reserve the juice for glaze)
- 6 teaspoons powdered sugar (for glaze)
- 2 tablespoons reserved pineapple juice (for glaze)
Instructions:
- Prepare the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and sea salt.
- Cream Butter and Sugar:
- In a stand mixer, cream together the sugar and butter for about 5 minutes until light and fluffy.
- Add Eggs and Vanilla:
- Mix in the eggs and vanilla extract on low speed until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing gently.
- Fold in the drained crushed pineapple.
- Bake:
- Pour the batter into the prepared pan and spread evenly.
- Bake for about 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Glaze:
- Let the loaf cool completely in the pan on a wire rack.
- Mix powdered sugar and reserved pineapple juice to create a glaze, then drizzle it over the cooled bread.
Enjoy your tropical treat! Let me know if you’d like tips for variations or serving ideas. 😊