A soft and buttery pineapple bread recipe filled with tropical sweetness and finished with a light pineapple glaze.

Scale

½ cup unsalted butter

1 cup sugar

2 eggs

½ cup half and half

¼ cup pineapple juice

1½ tsp vanilla

1¾ cups all-purpose flour

1¼ tsp baking powder

½ tsp salt

1 cup crushed pineapple, drained

1 cup powdered sugar

1 tbsp milk

1 tbsp pineapple juice

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1. Preheat oven to 350°F and line a loaf pan.

2. Beat butter and sugar until fluffy.

3. Add eggs, half and half, pineapple juice, and vanilla.

4. Mix in flour, baking powder, and salt.

5. Fold in crushed pineapple.

6. Layer batter and pineapple in pan.

7. Bake for 55–60 minutes.

8. Cool, then drizzle glaze made from sugar, milk, and pineapple juice.

Drain pineapple well to avoid sogginess.

Store tightly wrapped to maintain moisture.

Serve warm or chilled with butter or cream cheese.