1. Salt: ⅛ teaspoon
  2. 1 cup of conserved liquid
  3. and ½ cup of crushed pineapple were used to soften the butter.
  4. Two large eggs;
  5. one and a half cups of all-purpose flour;
  6. one and a half cups of crushed pineapple liquid;
  7. one and a half cups of granulated sugar;
  8. two tablespoons of milk;
  9. and two tsp of baking powder
    To make the glaze,
  10. measure out 2 tablespoons of crushed pineapple liquid,
  11. 1 cup of confectioners sugar,
  12. and 1 tsp of vanilla extract.


How to Make Quick Bread with Pineapples

  • Set the oven’s temperature to 175°C/350°F.
  • To ensure consistency, sift the flour, baking powder, and salt in a medium-sized mixing basin.
  • Put the granulated sugar and softened butter in a different mixing bowl. Blend them until a smooth consistency is reached.
  • Add the eggs to the butter and sugar mixture and stir until well combined.
  • Alternately add the reserved ¼ cup of pineapple liquid gradually. the dry components that had been previously sifted into the mixture, making sure they blend in well.
    Stir the milk into the previously prepared mixture.
  • Mix the shredded pineapple gently into the batter.
    Spoon the batter evenly onto a loaf pan that has been coated with oil.
  • A skewer put into the center should come out clean after baking the mixture for around 50 to 55 minutes in a preheated oven.
  • After letting the loaf cool in the pan for ten to fifteen minutes, turn it out onto a cooling rack to complete the cooling process.
  • Blend the glaze ingredients together in a small bowl until smooth. Pour this glaze over the bread once it has cooled down. Before serving, allow the glaze to solidify.

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