Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs lightly. Add the oil, vanilla, crushed pineapple with juice, and sour cream. Stir until well combined. The juice from the pineapple adds natural sweetness and flavor.
Step 4: Mix Wet and Dry
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix, or the bread may become dense. If you’re using nuts, coconut, or raisins, fold them in now.
Step 5: Bake
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, tent it with foil halfway through baking.
Step 6: Cool and Slice
Let the bread cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy! The flavor deepens after a few hours or even the next day.
🌟 Serving Suggestions
- Toast slices and serve with butter or cream cheese.
- Drizzle with a light pineapple glaze (powdered sugar + pineapple juice).
- Enjoy with tea, coffee, or tropical smoothies.
🧊 Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap and freeze for up to 2 months.
📝 Final Thoughts
Pineapple Quick Bread is a delicious and easy way to bring a bit of sunshine into your kitchen. The moist texture, tropical aroma, and quick preparation make it a favorite for both novice and experienced bakers. Customize it with your favorite mix-ins and enjoy a slice of paradise any time of day.
Would you like a printable PDF version or a variation with coconut glaze?
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