This pineapple loaf is egg-free and vegan-friendly.

Ingredients

• 440 ml (1¾ cups) cake flour
• 10 ml (2 tsp) bicarbonate of soda
• 315 ml (1¼ cups) brown sugar
• 1 x 410 g can Rhodes Quality Pineapple Crush in Syrup
• 80 g (1/3 cup) non-dairy/vegan butter, melted
  Topping
• 250 ml (1 cup) icing sugar
• 30 ml (2 Tbsp) Rhodes Quality 100 % Pineapple Fruit Juice Blend

Method

1. Sift the cake flour and the bicarbonate of soda into a bowl.
2. Stir in the brown sugar.
3. Place the Rhodes Quality Pineapple Crush in Syrup into a bowl and stir in the melted vegan butter.
4. Stir the pineapple mixture into the dry ingredients and mix until smooth.
5. Pour the batter into a loaf pan sprayed with non-stick spray and lined with baking paper.
6. Bake the pineapple loaf in an oven preheated to 180℃ for 30 minutes or until a wooden skewer inserted near the centre comes out clean.
7. Remove from the pan and cool.
8. To make the topping, sift the icing sugar into a bowl.
9. Whisk in the Rhodes Quality 100 % Pineapple Fruit Juice Blend until thick and smooth.
10. To adjust the consistency, thin with a little warm water if required.
11. Pour the topping over the cooled loaf and allow it to set for a few minutes before slicing.

Servings

10-12 slices

Cooking Times

Prep Time: 15 minutes
Cooking Times: 35 minutes