Ingredients:

  • 20 oz crushed pineapple, drained thoroughly (reserve 2 tbsp juice)
  • 0.5 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 0.5 cup full fat Greek yogurt
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.25 tsp ground ginger
  • 1 cup powdered sugar
  • 2 tbsp reserved pineapple juice

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper. Place the crushed pineapple in a fine-mesh strainer and press firmly with a spatula to remove as much liquid as possible.
  2. In a large mixing bowl, whisk together the melted butter and sugar. Add the eggs one at a time, whisking vigorously. Stir in the Greek yogurt, vanilla extract, and the drained pineapple solids.
  3. In a separate bowl, sift the all-purpose flour, baking soda, baking powder, salt, and ground ginger. Gradually add the dry ingredients to the wet mixture.
  4. Use a rubber spatula to gently fold the mixture from the bottom up until no streaks of white flour remain. Do not over-mix.
  5. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before glazing.
  6. To make the glaze, whisk together the powdered sugar and the 2 tbsp of reserved pineapple juice until smooth. Drizzle over the cooled bread.