Sweet Pineapple Bread for tea or a lunchbox snack.

Ingredients

• 190 ml (¾ cup) brown sugar
• 125 ml (½ cup) butter, softened
• 2 eggs
• 375 ml (1 ½ cups) cake flour
• 10 ml (2 tsp) baking powder
• 1 x 410 g can Rhodes Quality Pineapple Crush, drained (reserve and divide the syrup)
• 30 ml (2 Tbsp) milk
• 5 ml (1 tsp) vanilla essence
• 1 ml (¼ tsp) salt
  Glaze
• 250 ml (1 cup) icing sugar
• 5 ml (1 tsp) vanilla essence
• 30 ml (2 Tbsp) reserved pineapple syrup

Method

1. Using an electric beater, whisk together the sugar and butter until creamed.
2. Beat in the eggs, one at a time.
3. Sift together the flour baking powder and salt.
4. Beat half of the flour into the creamed butter.
5. Beat in 65 ml (¼ cup) of the reserved Rhodes Quality Pineapple Crush syrup.
6. Beat in the remaining dry ingredients.
7. By hand, fold in the drained Rhodes Quality Pineapple Crush.
8. Spoon the batter into a loaf tin that has been sprayed with non-stick spray.
9. Bake in oven preheated to 180ºC for 40 minutes or until a wooden skewer inserted into the middle of the loaf comes out clean.
10. Remove the pineapple loaf from the oven and the pan and leave to cool.
11. To make the pineapple glaze, whisk together icing sugar, vanilla, and pineapple syrup until smooth.
12. Pour over the loaf.

Servings

Makes 12 slices