Pineapple Bread

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Introduction:
Pineapple bread is a tropical twist on classic sweet bread, offering a moist, flavorful loaf that bursts with the sweet and tangy taste of pineapple. This delightful bread is perfect for breakfast, a snack, or dessert. The combination of crushed pineapple and a hint of coconut makes this bread a delicious treat that’s reminiscent of a Hawaiian vacation.

Ingredients:

For the Bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 can (20 oz) crushed pineapple, well drained

Optional Additions:

  • 1/2 cup shredded coconut for a tropical flavor boost
  • 1/2 cup chopped nuts (such as walnuts or pecans) for added texture
  • 1/2 cup raisins or dried cranberries for a fruity contrast

Instructions:

1. Preheat and Prepare:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Combine Wet Ingredients:

  • In a large mixing bowl, beat the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and Greek yogurt (or sour cream) until smooth.

4. Incorporate Pineapple and Optional Additions:

  • Fold in the drained crushed pineapple. If using, add the shredded coconut, chopped nuts, and/or dried fruit, and stir until evenly distributed.

5. Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a dense bread.

6. Bake the Bread:

  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

7. Cool and Serve:

  • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve the bread at room temperature.

Tips for Success:

  • Make sure to drain the crushed pineapple thoroughly to prevent excess moisture in the bread.
  • For a more pronounced pineapple flavor, add a bit of pineapple juice to the batter, but reduce the yogurt or sour cream slightly to balance the moisture content.
  • Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze slices for up to 2 months.

Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Calories: Approximately 250-300 per slice (based on 10 slices)
  • Total Fat: Approximately 12-15g
  • Saturated Fat: Approximately 7-9g
  • Cholesterol: Approximately 55-70mg
  • Sodium: Approximately 200-250mg
  • Total Carbohydrates: Approximately 35-40g
  • Dietary Fiber: Approximately 1-2g
  • Sugars: Approximately 20-25g
  • Protein: Approximately 3-5g

Recommendation:
Serve pineapple bread as a delightful breakfast option, lightly toasted with a pat of butter, or as a sweet snack with a cup of tea or coffee. For a dessert twist, pair a slice with a scoop of vanilla ice cream or a dollop of whipped cream. This bread is a wonderful addition to brunch spreads and makes a thoughtful homemade gift. Enjoy the tropical flavors and moist texture of this delicious pineapple bread!

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