Powdered Sugar: 6 teaspoons
Pineapple Juice (Reserved from crushed pineapple): 2 tablespoons
Instructions
Preheat your oven to 350°F and grease a 9×5 inch loaf pan. Optionally, use parchment paper for easy removal.
Whisk flour, baking soda, and sea salt in a medium bowl.
In a mixer, cream sugar and butter for about 5 minutes. Then, add eggs and vanilla extract, mixing briefly.
Gradually incorporate the flour mixture. Use a spatula to ensure even mixing.
Fold in the drained pineapple gently.
Transfer the batter to the prepared pan and spread evenly.
Bake for approximately 55 minutes.
Allow the bread to cool completely on a wire rack before removing from the pan.
Prepare the glaze by mixing powdered sugar with pineapple juice, and then drizzle over the cooled bread.
Additional Notes:
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