Pineapple Bread: This easy recipe for pineapple bread is sure to be a hit! This moist, perfectly sweet loaf is bursting with tropical flavors thanks to the pineapple and coconut in the recipe!
14ouncescrushed pineappleblended until smooth (divided)
⅔cupwhite sugar
½cupunsalted buttermelted
Icing
2cupsicing sugar
2 - 3tablespoonsblended pineapple
¼cupunsalted buttersoftened
½cupunsweetened shredded coconut
Instructions
Heat oven to 350 degrees F. Grease an 8x4 bread pan or spray with non stick cooking spray.
In a large mixing bowl, combine flour, salt, baking soda, and baking powder. Make a well in the centre and set aside.
In a medium mixing bowl, whisk together the melted butter and sugar. Add eggs and 1 cup of the pineapple and whisk again. Mix in sour cream until well incorporated.
Pour liquid ingredients into the well of dry ingredients. Gently fold together with a spatula until blended together. Do not overmix.
Pour batter into your prepared loaf pan. Gently spread evenly. Bake for 50-60 minutes, until toothpick comes out clean in centre.
Make icing by creaming together the butter and icing sugar until light and fluffy (approximately 3 minutes). Add pineapple, a tablespoon at a time, until desired consistency is reached. Set aside until bread is done.
Remove bread from the oven when done and allow to cool for 10 minutes before removing it from the pan, then transfer to a wire rack and let cool completely. Pour remaining pineapple onto the loaf (this will make it extra moist and pineapple flavoured).
Once bread is completely cooled spread icing evenly over the top. Sprinkle coconut evenly on top.
Notes
This recipe makes one 8x4 loaf pan. STORAGE: Store your pineapple bread in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.You could freeze the pineapple bread before icing (in an airtight, freezer safe bag or container), but we wouldn't recommend freezing an iced loaf as the icing ingredients will not hold up well in the freezer.