Cinnamon Pineapple Bread
This Cinnamon Pineapple Bread is delicious for breakfast or as a snack and is the perfect fall baking recipe that you can make year round!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
- ½ cup Chef Shamy Honey Cinnamon Butter softened to room temp
- 2 eggs
- 1 teaspoon vanilla
- 1 20- ounce can crushed pineapple
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1/2 cup Chef Shamy Honey Cinnamon Butter melted
- 3/4 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons milk or more as needed
Preheat oven to 375 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray or line with parchment paper.
In a large bowl, beat ½ cup softened cinnamon honey butter and sugars until well combined. Beat in eggs and vanilla, then stir in crushed pineapple until well combined.
In a separate bowl, stir together flour, baking powder and soda, cinnamon and salt.
Add the dry ingredients to the wet ingredients and stir to combine.
Pour into prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until top springs back when lightly pressed or a toothpick inserted into the center comes out clean.
Cool completely in the loaf pan. Turn out onto a cutting board or plate.
To make the glaze, whisk together melted cinnamon honey butter and powdered sugar. Add the milk a tablespoon at a time until desired consistency is reached. Drizzle over cooled bread.
Once glaze is set, slice and serve. For even more cinnamon flavor, spread Chef Shamy Cinnamon Honey Butter on each slice.