This recipe only lasted 30 mins in my house

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup crushed pineapple (with juice)
1 tsp vanilla extract
1/2 cup chopped pecans
Optional: 1 tsp ground cinnamon or nutmeg for added warmth
Prepare: Preheat the oven to 350°F (175°C). Lightly grease or line a 9×5 inch loaf pan.
Dry Ingredients: In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. If you’re adding spices, incorporate them here.
Butter & Sugar Mixture: In a separate, larger bowl, cream together the softened butter and sugar until it’s light and fluffy.
Eggs & Vanilla: Beat in the eggs one at a time, incorporating well after each addition. Stir in the vanilla extract.
Pineapple & Pecans: Gently fold in the crushed pineapple (along with its juice) and the chopped pecans.
Combine: Gradually blend the dry mixture into the wet mixture, ensuring not to overmix.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Place it in the oven and bake for about 60 minutes, or until a toothpick inserted in the center emerges clean.
Cool & Serve: Once baked, allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Slice a piece of this Pineapple Quick Bread, sit back with a warm beverage in hand, and let it transport you to treasured memories of yesteryears. Each bite is a promise of comfort, warmth, and a burst of tropical flavors. Happy baking!

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