Pineapple Bread

By á-24734

This bread is a bit lighter than dense zucchini or pumpkin bread. It tastes great with cream cheese spread on top.

Ingredients

• 2 Cups Flour
• 2 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 1/4 Cup Brown Sugar, packed
• 3 Tbs. Butter, softened
• 2 Large Eggs
• 1 (8 oz.) Can Crushed Pineapple, undrained
• 2 tsp. Cinnamon
• 2 tsp. Sugar

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 5" x 9" loaf pan; set aside. In a bowl, whisk together the flour, baking powder, and baking soda. In a large bowl, combine brown sugar, butter, and eggs and stir well; then mix in the pineapple with juices. Gradually begin adding the flour mixture to the pineapple mixture and stir until completely combined. Pour the batter into a prepared loaf pan and sprinkle the top with cinnamon and sugar. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool the bread on a wire rack. The bread can be stored in a sealed plastic bag for 3-4 days. This bread freezes well.