Tropical Pineapple Sunshine Bread


1 and 1/4 cups all-purpose flour
1/4 cup pineapple juice
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup softened butter
1 cup drained pineapple
2 large eggs
2 tablespoons milk
1/2 teaspoon baking powder
For the glaze:

2 tablespoons pineapple liquid from a crushed pineapple can
1 cup confectioners sugar
1 teaspoon vanilla extract

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Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, until well incorporated.
Stir in the drained pineapple and pineapple juice until evenly combined.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze:

In a small bowl, whisk together the pineapple liquid, confectioners sugar, and vanilla extract until smooth.
Drizzle the glaze over the cooled bread.


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