Pineapple Quick Bread

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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.
Notes :
Wrap it tightly in cling film or aluminum foil and store at room temperature for 2-3 days for freshness.
For a tropical twist, consider adding shredded coconut to the batter.
This bread can be frozen for up to 1 month. Freeze slices individually and defrost as needed for a tropical treat anytime.