Instructions:
- Step 1: Preheat the Oven Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal after baking.
- Step 2: Mix the Dry Ingredients In a medium bowl, whisk together the 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon (if using). Set this bowl aside.
- Step 3: Combine the Wet Ingredients In a large mixing bowl, whisk together the 3/4 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth and well combined. Stir in the 1/2 cup melted unsalted butter (or coconut oil) and the 1 can (8 oz) crushed pineapple (undrained, or 1 cup fresh crushed pineapple with juice). Mix until all wet ingredients are fully combined.
- Step 4: Combine Wet and Dry Ingredients Gradually add the dry ingredients mixture to the wet ingredients mixture. Stir just until combined. Be careful not to overmix; a slightly lumpy batter is perfectly fine and often results in a more tender bread.
- Step 5: Bake Pour the batter into the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle turbinado sugar generously over the top for a lovely crunchy finish. Bake for 50–60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs attached. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
- Step 6: Serve Slice and serve the Pineapple Quick Bread plain, toasted with a pat of butter, or drizzled with a simple glaze (you can make one by mixing powdered sugar with a splash of pineapple juice for an extra tropical touch).
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