This recipe only lasted 30 mins in my house



2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 massive eggs

1 cup crushed pineapple (with juice)

1 tsp vanilla extract

1/2 cup chopped pecans


Non-compulsory: 1 tsp floor cinnamon or nutmeg for added heat



Put together: Preheat the oven to 350°F (175°C). Frivolously grease or line a 9×5 inch loaf pan.

Dry Elements: In a medium-sized bowl, whisk collectively flour, baking powder, baking soda, and salt. When you’re including spices, incorporate them right here.

Butter & Sugar Combination: In a separate, bigger bowl, cream collectively the softened butter and sugar till it’s gentle and fluffy.

Eggs & Vanilla: Beat in the eggs separately, incorporating properly after every addition. Stir in the vanilla extract.

Pineapple & Pecans: Gently fold in the crushed pineapple (together with its juice) and the chopped pecans.

Mix: Progressively mix the dry combination into the moist combination, guaranteeing to not overmix.

Bake: Pour the batter into the ready loaf pan and clean the highest. Place it in the oven and bake for about 60 minutes, or till a toothpick inserted in the middle emerges clear.

Cool & Serve: As soon as baked, permit the bread to chill in the pan for about 10 minutes earlier than transferring to a wire rack to chill fully.

Slice a bit of this Pineapple Fast Bread, sit again with a heat beverage in hand, and let it transport you to treasured reminiscences of yesteryears. Every chunk is a promise of consolation, heat, and a burst of tropical flavors. Comfortable baking!

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