Pineapple Quick Bread Recipe
Why You’ll Love This Recipe
This Pineapple Quick Bread is moist, tender, and bursting with tropical flavor. It’s easy to make with pantry staples and works beautifully as breakfast, a snack, or dessert. The crushed pineapple keeps it extra soft and naturally sweet, and you can top it with turbinado sugar for a delicious crunch or a glaze for added indulgence.
No mixer needed
Made in one bowl
Customizable with mix-ins like coconut or nuts
Perfect for gifting or entertaining
Key Ingredients
All-purpose flour – The base of the bread, giving it structure.
Crushed pineapple – Adds natural sweetness and moisture.
Butter (or coconut oil) – Provides richness and a soft crumb.
Eggs – Help bind the ingredients and add structure.
Vanilla extract – Adds warm flavor.
Baking soda & baking powder – Help the bread rise.
Cinnamon (optional) – Adds cozy, aromatic warmth.
Turbinado sugar – Optional, but adds a crunchy topping.
Expert Tips
Use undrained canned pineapple: The juice is essential for moisture.
Don’t overmix: Stir just until no dry streaks remain. Overmixing can make the bread dense.
Room temperature eggs: These mix more evenly into the batter.
Test for doneness: Use a toothpick to check the center moist crumbs are okay, wet batter is not.
Customize it: Add shredded coconut, chopped nuts, or even raisins for a twist.
Ingredients
For the Bread:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 can (8 oz) crushed pineapple, undrained (or 1 cup fresh crushed pineapple with juice)
1/2 cup unsalted butter, melted (or coconut oil)
Optional Topping:
Turbinado sugar, for sprinkling on top
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.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk sugar, eggs, and vanilla until smooth. Stir in melted butter (or coconut oil) and crushed pineapple with its juice.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined don’t overmix.
Step 5: Bake
Pour batter into the prepared loaf pan. Smooth the top and sprinkle with turbinado sugar if using. Bake for 50–60 minutes, or until a toothpick comes out clean or with a few moist crumbs.
Step 6: Cool and Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve plain, with butter, or drizzled with glaze made from powdered sugar and pineapple juice.
Important Notes When Making This Recipe
Use a metal or glass loaf pan for even baking.
If your pineapple is extra juicy, don’t drain it this bread thrives on that moisture.
Store leftovers wrapped tightly at room temperature for up to 3 days, or freeze for longer storage.
This bread is even better the next day after flavors settle and the texture softens.
Nutrition Information (Approx. per slice, based on 10 slices)
Calories: 240
Fat: 11g
Carbohydrates: 34g
Sugar: 17g
Protein: 3g
Fiber: 1g
Note: Nutrition may vary based on ingredient brands and optional toppings used.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes! Just crush about 1 cup of fresh pineapple and include its juice.
Can I make this recipe vegan?
Yes. Use coconut oil instead of butter, flax eggs instead of regular eggs, and ensure your sugar is vegan-friendly.
Can I make muffins with this batter?
Definitely! Bake in a lined muffin tin at 350°F for 20–25 minutes.
What’s the best way to store it?
Wrap tightly in plastic or foil and store at room temp for up to 3 days or refrigerate for 5 days.
Can I add mix-ins?
Yes chopped nuts, shredded coconut, or raisins work great.