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.
How To Make Pineapple Quick Bread:
Let’s get down to the tropical business!
Start by preheating your oven, because anticipation is everything. While it’s heating up, sift your flour, salt, and baking powder together to ensure an even mix. In a separate arena (read: bowl), declare a duel between your butter and sugar. Cream them together until they’re smooth. Introduce the eggs to this party next. Now, here’s the fun part – gradually alternate between adding your secret pineapple elixir and your dry ingredients. You’re aiming for a smooth dance of ingredients. Lastly, gently fold in the crushed pineapple like you’re tucking it into bed. Spread the mix into your loaf pan and bake until golden. Let it cool (if you can resist), whip up that luscious glaze, and drizzle to your heart’s content.
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