Pineapple Quick Bread

Ingredients

• 2 cups all-purpose flour

• ¾ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 large eggs

• ½ cup vegetable oil (or melted butter)

• 1 teaspoon vanilla extract

• 1 cup crushed pineapple (with juice)

• ½ cup sour cream or plain Greek yogurt

Optional Add-ins:

• ½ cup chopped walnuts or pecans

• ½ cup shredded sweetened coconut

Instructions

Step 1: Preheat Oven and Prepare Pan

• Preheat your oven to 350°F (175°C).

• Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

• In a separate bowl, beat the eggs, then mix in the oil, vanilla, crushed pineapple (with juice), and sour cream or yogurt.

Step 4: Combine

• Add the wet ingredients to the dry ingredients and stir until just combined.

• Fold in nuts or coconut if using. Do not overmix.

Step 5: Bake

• Pour the batter into the prepared loaf pan and smooth the top.

• Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

• If the top begins to brown too quickly, loosely tent with foil.

Step 6: Cool

• Allow the bread to cool in the pan for about 10–15 minutes.

• Remove from the pan and let cool completely on a wire rack.

Serving and Storage

• Slice and serve plain or with a light glaze (optional: mix ½ cup powdered sugar with 1–2 teaspoons pineapple juice).

• Store wrapped at room temperature for up to 3 days, or refrigerate for up to a week.

• Freezes well for up to 2 months (wrap tightly in plastic and foil).

Let me know if you’d like a version with no dairy, less sugar, or in muffin form.