Canned crushed pineapple is best for getting the moisture and flavor needed for this bread. I recommend draining the juice into a measuring cup because you’ll need some for the glaze later. Fresh pineapple is too dense and doesn’t provide enough liquid. Trust me, stick with canned!
What If My Bread Is Too Dry?
If your bread bakes up dry rather than moist, you likely didn’t drain enough juice from the canned pineapple. That juice is key for providing moisture. As a fix, you can poke holes in the bread while it’s still warm and pour a bit of extra pineapple juice over the top. Let it soak in for an hour before slicing.
How Do I Get The Bread Out Cleanly?
Lining your loaf pan with parchment paper will help the bread come out easily with no crumbling. The paper overhangs the sides so you can lift the entire loaf out. I highly recommend this trick for perfect slices every time.
Ingredient
All-Purpose Flour: 2 cups
Baking Soda: 1 teaspoon
Sea Salt: 1/2 teaspoon
Granulated Sugar: 3/4 cup
Unsalted Butter (Softened): 1/2 cup
Large Eggs: 2
Pure Vanilla Extract: 2 teaspoons
Crushed Pineapple (Drained, but keep the juice): 19 ounces
For the Pineapple Glaze:
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