Dive into a tropical escape with this Pineapple Quick Bread. Every slice is a medley of succulent pineapple bits, crunchy pecans, and feathery-soft bread, resulting in a loaf that’s delightfully moist and toothsome. More than just a recipe, this bread paints a vivid picture of cherished times spent with my beloved grandmother. Our Sundays were painted with scenes of us crafting this masterpiece, immersed in heartfelt conversations, punctuated with laughter and the comforting scent of this bread rising in the oven.
This bread isn’t just a culinary treat but a sensory journey back to those simple yet profound moments. Now perfected over time, this recipe is a testament to the bond I shared with my grandmother. Let me take you on this delicious journey.
Ingredients:
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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
Instructions:
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.
