Pineapple Bread

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Stir in the drained crushed pineapple, 1/4 cup of the reserved pineapple liquid, and the milk. Mix until well combined.

Pour the batter into the prepared loaf pan, spreading it evenly.

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

While the bread is baking, prepare the glaze. In a small bowl, whisk together the confectioners sugar, 2 tablespoons of pineapple liquid, and vanilla until smooth.

Once the bread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.

Once the bread has cooled, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.

Enjoy your Pineapple Bread!