Preheat and Prepare Pan:
Preheat your oven to 350°F (175°C).
Grease a 9×5 inch loaf pan with butter or non-stick spray. For easy removal, line the pan with parchment paper, allowing some overhang on the sides.
Whisk Dry Ingredients:
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt. Set aside.
Cream Butter and Sugar:
In a stand mixer or with a hand mixer, cream together 3/4 cup of granulated sugar and 1/2 cup of softened unsalted butter until light and fluffy, about 5 minutes.
Add Eggs and Vanilla:
Add 2 large eggs, one at a time, beating well after each addition. Mix in 2 teaspoons of pure vanilla extract until just combined.
Incorporate Dry Ingredients:
Gradually add the flour mixture to the wet mixture, mixing on low speed until just combined. Use a spatula to scrape down the sides of the bowl and ensure even mixing.
Fold in Pineapple:
Gently fold in the drained crushed pineapple using a spatula, being careful not to overmix.
Transfer to Pan:
Transfer the batter to the prepared loaf pan, spreading it evenly with the spatula.
Bake:
Bake in the preheated oven for approximately 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool:
Allow the bread to cool in the pan on a wire cooling rack for about 10 minutes. Then, carefully remove the bread from the pan and let it cool completely on the wire rack.
Prepare the Glaze:
In a small bowl, mix 6 teaspoons of powdered sugar with 2 tablespoons of the reserved pineapple juice. Stir until smooth. For a thicker glaze, add more powdered sugar a little at a time until the desired consistency is reached.
Glaze the Bread:
Once the bread is completely cool, drizzle the pineapple glaze over the top, allowing it to run down the sides.
Additional Notes:
This recipe creates a light glaze. If you prefer a thicker consistency, incrementally add more powdered sugar to the base recipe until you achieve the desired thickness.
For an added tropical touch, you can sprinkle shredded coconut or finely chopped nuts on top of the glaze before it sets.
This bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Enjoy the delightful combination of pineapple and vanilla in this moist and flavorful loaf bread. Perfect for any occasion, it’s sure to become a favorite in your baking repertoire!
