Ingredients
Method
- Preheat oven to 350°F (175°C).
- Grease a 9x5x3-inch loaf pan and set aside.
- In a large bowl, cream together melted butter and sugar.
- Add eggs one at a time, mixing well after each.
- Stir in pineapple and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- See full steps with tips & photos → https://theboatshedcafe.com/moist-and-easy-pineapple-bread-recipe/
Notes
- Use canned crushed pineapple in juice (not syrup) and drain well to avoid excess moisture.
- Don’t overmix the batter—this helps keep the bread soft and tender.
- This loaf tastes even better the next day after the flavors meld.