Sweet Pineapple Loaf (Print Version)
# Ingredients:
→ Bread Base
01 -
1½ cups (180g) unbleached all-purpose flour, fresh
02 -
½ teaspoon salt
03 -
½ teaspoon baking soda
04 -
1 teaspoon baking powder
05 -
½ cup (113g) room temperature unsalted butter, softened
06 -
1 cup (200g) regular white sugar
07 -
2 large room temperature eggs
08 -
1 teaspoon vanilla extract, the pure kind
09 -
½ cup (120g) room temperature sour cream
10 -
2 tablespoons (30ml) pineapple juice, drained beforehand
11 -
1 cup (244g) drained crushed pineapple
→ Sweet Glaze
12 -
1 cup (120g) sifted powdered sugar
13 -
2-3 tablespoons (30-45ml) pineapple juice
# Instructions:
01 -
Set your oven to 350°F (170°C). Move the rack to the lower center space. Line a 9x5 pan with parchment, making sure the edges stick out to make lifting easy later.
02 -
In a big mixing bowl, toss together the flour, salt, baking soda, and baking powder until combined and fluffy.
03 -
Grab your stand mixer with the paddle piece (or an electric hand mixer) and beat the butter plus sugar together until it’s light and creamy, about 2-3 minutes on medium. Add the vanilla and eggs one at a time on low speed, just until mixed.
04 -
Start combining the ingredients in layers: add half of your dry mix, stir in the sour cream and pineapple juice, then pour in the rest of the dry stuff. Blend lightly to avoid overmixing, then carefully fold in the crushed pineapple.
05 -
Scoop the batter into the pan and smooth out the top. Bake it for about 50-60 minutes, or until a toothpick pushed in the center comes out barely coated with crumbs.
06 -
Leave the loaf to sit in the pan for 10-15 minutes to cool. Using the parchment overhang, carefully pull it out and cool completely on a rack. Once cool, whisk the glaze (powdered sugar + pineapple juice) and drizzle on top.
# Notes:
01 -
Store this loaf wrapped up at room temperature for about 3 days.
02 -
To keep it longer, pop it in the fridge for an extra 2-3 days.