2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 can (20 oz) crushed pineapple, undrained
1/2 cup chopped pecans
1 cup powdered sugar
2 tablespoons pineapple juice
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In another bowl, combine the melted butter, eggs, and vanilla extract. Mix well.
Add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the crushed pineapple and chopped pecans.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and pineapple juice to make the glaze.
Drizzle the glaze over the cooled bread before serving.
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Variations & Tips
For a tropical twist, try adding a handful of shredded coconut to the batter. If you prefer a spicier flavor, a teaspoon of ground cinnamon or nutmeg can add warmth. For those who like a bit of tang, consider adding a tablespoon of lemon zest to the glaze. And if pecans aren’t your favorite, walnuts or almonds make a lovely substitute.
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