This bread is rich and full of tropical flavor. The glaze is absorbed into the bread and seals the deal on a quick bread that is so moist, it could almost be confused for a pound cake!
Preheat oven to 350°. Prepare one 9″x5″x3″ loaf pan, or two mini-loaf pans with cooking spray.
Cream the softened butter and sugar. Whisk the eggs in a medium bowl, then add to the butter and suger, stir until smooth. Then add the pineapple, orange juice and vanilla and combine thoroughly.
Sift the flour, baking powder, baking soda and salt into another bowl, and then combine with the liquid ingredients. Optional: add 1/2 cup of nuts at this time.
Bake in the oven for approximately 40 minutes for the mini-loaves, and 1 hour for the regular loaf pan.
Once the loaves are removed from the oven, dissolve sugar in the orange juice in a saucepan over low heat just until it begins to simmer.
Spoon over the hot loaf and let sit for at least 10 minutes before removing to cool on a rack.
Recipe Notes
Store in the refrigerator wrapped tightly with plastic wrap.