Description

Brown Sugar Pineapple Bread is a moist quick bread that pairs bright crushed pineapple with brown sugar and warm spices for a tender, flavorful loaf. This version uses alcohol free vanilla flavor such as Simply Organic Alcohol Free Vanilla Flavor or Watkins Clear Vanilla Flavor to keep the flavor clean. A buttery style streusel adds a crunchy top that contrasts the soft interior making each slice indulgent yet simple to prepare.

Ingredients

1/2 cup vegetable oil

3/4 cup granulated sugar

2 large eggs at room temperature

1/2 teaspoon alcohol-free vanilla flavor such as Simply Organic Alcohol Free Vanilla Flavor or Watkins Clear Vanilla Flavor

20 ounce can crushed pineapple drained very well

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Streusel topping

2 tablespoons granulated sugar

2 tablespoons packed brown sugar

1 tablespoon all-purpose flour

1/4 teaspoon ground cinnamon

1 to 2 tablespoons vegetable oil

Instructions

2. Preheat the oven to 350 degrees Fahrenheit then grease an 8 by 4 inch loaf pan thoroughly

3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer add the vegetable oil and granulated sugar and mix until smooth

4. Add the eggs one at a time blending just until combined after each addition then add the alcohol-free vanilla flavor and mix briefly

5. Stir in the well drained crushed pineapple until evenly distributed throughout the wet mixture

6. In a separate bowl whisk together the all-purpose flour baking soda baking powder salt cinnamon and nutmeg to ensure even distribution of the leaveners and spices

7. With the mixer on low speed gradually add the dry ingredients to the wet ingredients mixing only until the flour disappears do not overmix

8. Prepare the streusel by whisking granulated sugar brown sugar flour and cinnamon in a small bowl then add one tablespoon of vegetable oil and work it with your fingers until the mixture resembles damp sand add a second tablespoon of oil if the mixture is too dry

9. Pour the batter into the prepared loaf pan smoothing the top then sprinkle the streusel evenly over the batter

10. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs

11. Remove the pan from the oven and cool on a rack for about 10 minutes then run a knife around the edge and turn the loaf out onto a cooling rack

12. Allow the loaf to cool completely before slicing this helps the crumb set and yields clean slices

13.

Notes

Drain the crushed pineapple very well by pouring it into a sieve and pressing gently with a spatula to remove excess liquid this prevents a soggy center

Use room temperature eggs so the batter mixes smoothly

Do not overmix once the dry ingredients are added overmixing creates a dense loaf

If your oven runs hot check the loaf five minutes early to avoid overbrowning

Measure flour by spooning it into the measuring cup and leveling it with a knife to avoid packing too much flour into the cup

These loaves freeze well after cooling completely double wrap in plastic wrap before freezing and thaw at room temperature when ready to use

This loaf is delicious on its own but can be served with a small dollop of whipped cream for a treat

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Quick bread
Method: Baking
Cuisine: American