PINEAPPLE QUICK BREAD

Here’s a recipe for a delicious Pineapple Quick Bread. It’s a moist and flavorful bread, perfect for breakfast, a snack, or even dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• 1 can (20 oz) crushed pineapple, undrained
• 1/2 cup chopped nuts (optional, e.g., walnuts or pecans)
• 1/2 cup shredded coconut (optional)

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
   • In another bowl, beat the eggs. Add the vegetable oil (or melted butter) and vanilla extract. Mix well.
   • Stir in the undrained crushed pineapple.
4. Combine Mixtures:
   • Add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.
   • Fold in the chopped nuts and shredded coconut, if using.
5. Bake:
   • Pour the batter into the prepared loaf pan and spread it evenly.
   • Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool:
   • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. Serve:
   • Slice and enjoy your Pineapple Quick Bread!

Tips:

• Add-ins: You can add raisins or dried cranberries for extra flavor.
• Glaze: For a sweeter touch, drizzle a simple glaze made from powdered sugar and pineapple juice over the cooled bread.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for longer storage.