Pineapple Poppyseed Bread

Recipe by: Kristen Greazel

Adding crushed pineapple to traditional poppyseed bread is a great way to give a facelift to this classic recipe!

Make This Recipe

1.5 cups of all-purpose flour

One teaspoon of baking powder

One teaspoon baking soda

½ teaspoon salt

Four teaspoons of poppy seeds

One ¼ crushed pineapple DO not drain the juice

2 Eggland's Best Eggs

½ cup of vegetable oil

Two teaspoons of vanilla extract

Two tablespoons of milk

2 tablespoons of pineapple juice - leftover from can

½ cup of powdered sugar

Poke holes in the bread while bread is still warm. It will help the glaze seep into the bread.

Buy Recipe

Preheat oven to 350 degrees. Spray your loaf pan with cooking spray.
Mix dry ingredients: flour, baking soda, baking powder, salt, and poppy seeds. Set aside.
Mix egg, sugar, oil, milk, vanilla, and pineapple in a second bowl.
Add flour mixture to the wet ingredients and mix them into a batter.
Pour batter into a greased four by 9-inch loaf pan.
Bake in the oven for 50 minutes. Ensure a toothpick comes out clean to ensure the bread is ready before removing it from the oven.
Make Glaze. Whisk pineapple juice with powdered sugar.
Poke holes in the loaf and pour the glaze over the bread while it is still warm. This will help the glaze seep into the bread.
Ensure the loaf is completely cooled before removing it from the pan and cutting it into slices to serve.