Equipment

• 9×5 inch loaf pan
• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Electric mixer (optional)
• Whisk
• Spatula
• Cooling rack
• Parchment paper

Ingredients

For the Bread:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can (20 oz) crushed pineapple, undrained
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract

Optional Add-ins:

• 1/2 cup chopped macadamia nuts
• 1/2 cup shredded coconut
• 1/4 cup brown sugar for topping

Instructions

1. Prepare the pan:
   • Preheat oven to 350°F (175°C)
   • Grease and line 9×5 inch loaf pan with parchment paper
   • Leave paper overhang for easy removal
2. Mix dry ingredients:
   • In large bowl, whisk together flour, sugar, baking powder
   • Add baking soda and salt
   • Whisk until well combined
3. Combine wet ingredients:
   • In medium bowl, mix crushed pineapple with juice
   • Add eggs, oil, and vanilla
   • Whisk until well blended
4. Make the batter:
   • Pour wet ingredients into dry ingredients
   • Stir just until combined
   • Fold in nuts or coconut if using
   • Don’t overmix
5. Bake:
   • Pour batter into prepared pan
   • Sprinkle with brown sugar if desired
   • Bake 60-65 minutes until golden
   • Test with toothpick for doneness
6. Cool and serve:
   • Cool in pan for 10 minutes
   • Remove using parchment overhang
   • Cool completely on wire rack
   • Slice when fully cooled

Notes

• Don’t drain the pineapple – the juice adds moisture
• Avoid overmixing to keep bread tender
• Test for doneness starting at 55 minutes
• Cover with foil if top browns too quickly
• Can be made into muffins (bake 20-25 minutes)
• Add 1/2 teaspoon cinnamon for extra warmth
• Let cool completely before slicing for clean cuts
• Toast slices for a crispy texture
• Freezes well in individual slices
• Perfect base for cream cheese frosting if desired