Pineapple Quick Bread

Ingredients

• Salt: ⅛ tsp
• ▢Butter softened: ½ cup
• ▢Crushed Pineapple drained, liquid reserved: 1 cup
• ▢Large Eggs: 2
• ▢All-purpose Flour: 1 ½ cups
• ▢Pineapple Liquid from crushed pineapple can: ¼ cup
• ▢Granulated Sugar: ¼ cup
• ▢Milk: 2 tbsp
• ▢Baking Powder: 2 tsp

For The Glaze:

• ▢Pineapple Liquid from crushed pineapple can: 2 tbsp
• ▢Confectioners Sugar: 1 cup
• ▢Vanilla Extract: 1 tsp

Instructions

• Preheat the oven to 350°F (175°C).
• In a medium-sized mixing bowl, sift the flour, salt, and baking powder to ensure uniformity.
• In a separate mixing bowl, combine the softened butter and granulated sugar. Beat them together until achieving a smooth consistency.
• Introduce the eggs into the butter and sugar mixture, mixing thoroughly.
• Gradually alternate between adding the reserved ¼ cup of pineapple liquid and the previously sifted dry ingredients into the mixture, ensuring they integrate seamlessly.
• Integrate the milk into the aforementioned mixture.
• Delicately incorporate the crushed pineapple into the batter.
• Transfer the batter into a greased loaf pan and spread it uniformly.
• Bake the mixture in the preheated oven for approximately 50-55 minutes or until a skewer inserted into the center comes out clean.
• Allow the loaf to cool for 10-15 minutes within the pan, then transfer it to a cooling rack to finish the cooling process.
• In a small bowl, combine the glaze ingredients, ensuring a smooth consistency. Drizzle this glaze over the fully cooled loaf. Let the glaze set before serving.