That looks like a soft, buttery Strawberry Pineapple Loaf ππ β packed with juicy fruit and finished with a sweet glaze. Moist, tender, and perfect for spring or summer baking!
Hereβs a recipe to recreate it:
ππ Strawberry Pineapple Loaf
Ingredients
For the Loaf
- 190g (1Β½ cups) plain flour
- 1 tsp baking powder
- Β½ tsp baking soda
- ΒΌ tsp salt
- 115g (Β½ cup) unsalted butter, softened
- 150g (ΒΎ cup) sugar
- 2 eggs
- 1 tsp vanilla extract
- 120g (Β½ cup) crushed pineapple, drained (reserve 1β2 tbsp juice)
- 120g (ΒΎ cup) chopped fresh strawberries
- 60ml (ΒΌ cup) pineapple juice or milk
For the Glaze
- 120g (1 cup) icing sugar
- 2β3 tbsp pineapple juice or milk
Method
1οΈβ£ Preheat oven to 170Β°C (340Β°F).
Grease and line a 9×5-inch loaf tin.
2οΈβ£ Mix dry ingredients
Whisk flour, baking powder, baking soda, and salt.
3οΈβ£ Cream butter & sugar
Beat until light and fluffy (about 3β4 minutes).
4οΈβ£ Add eggs & vanilla
Mix in one at a time.
5οΈβ£ Add pineapple & liquid
Stir in drained crushed pineapple and juice/milk.
6οΈβ£ Fold in dry ingredients
Mix gently until just combined.
7οΈβ£ Fold in strawberries
Toss them lightly in flour first (prevents sinking).
8οΈβ£ Bake
Pour into tin and bake 50β60 minutes, until a skewer comes out clean.
9οΈβ£ Cool completely before glazing.
π Glaze
Mix icing sugar with juice/milk and drizzle over loaf. Top with extra strawberries if desired.
π‘ Tips for Extra Moist Texture
- Donβt overmix once flour is added.
- Pat strawberries dry to prevent excess moisture.
- If you love extra fruit, gently press a few slices into the top before baking.
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