Pineapple Quick Bread is a delightfully moist and tropical treat that brings sunshine to your table any time of year. This easy-to-make bread combines the sweet tanginess of pineapple with a tender, cake-like crumb that’s perfect for breakfast, snacking, or dessert. No complicated techniques required – just mix, bake, and enjoy a slice of paradise.
Pineapple Quick Bread: A Tropical Paradise in Every Slice
Transform your kitchen into a tropical getaway with this incredibly moist and flavorful Pineapple Quick Bread. This recipe brings together the sweet, sunny essence of pineapple with a perfectly balanced bread that’s neither too heavy nor too light. What makes this quick bread truly special is how it captures the essence of summer any time of year, offering a bright, fruity escape from the ordinary.
The beauty of this Pineapple Quick Bread lies in its versatility and simplicity. Unlike traditional yeast breads that require proofing and kneading, this quick bread comes together in minutes, making it perfect for both novice bakers and seasoned professionals. The crushed pineapple doesn’t just add flavor – it creates an incredibly moist texture that stays fresh for days, while also providing natural sweetness that reduces the need for added sugar.
This bread Pineapple Quick Bread as an excellent breakfast option, afternoon snack, or even dessert. It’s equally delightful served plain, toasted with a pat of butter, or dressed up with a cream cheese spread. The recipe also offers wonderful flexibility – add nuts for crunch, coconut for extra tropical flair, or even a simple glaze for additional sweetness. The result is always a bread that transports you to a beachside paradise with every bite, making ordinary moments feel just a little more special.
Storage Options
- Room Temperature: Up to 3 days in airtight container
- Refrigerator: Up to 1 week wrapped well
- Freezer: Up to 3 months double-wrapped
- Best served: Room temperature or lightly toasted
- Make ahead: Can be frozen in slices for easy portions
Summary
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Total Time: 75-80 minutes
- Servings: 1 loaf (12 slices)
- Difficulty Level: Easy
Equipment
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Electric mixer (optional)
- Whisk
- Spatula
- Cooling rack
- Parchment paper
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (20 oz) crushed pineapple, undrained
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1/2 cup chopped macadamia nuts
- 1/2 cup shredded coconut
- 1/4 cup brown sugar for topping
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C)
- Grease and line 9×5 inch loaf pan with parchment paper
- Leave paper overhang for easy removal
- Mix dry ingredients:
- In large bowl, whisk together flour, sugar, baking powder
- Add baking soda and salt
- Whisk until well combined
- Combine wet ingredients:
- In medium bowl, mix crushed pineapple with juice
- Add eggs, oil, and vanilla
- Whisk until well blended
- Make the batter:
- Pour wet ingredients into dry ingredients
- Stir just until combined
- Fold in nuts or coconut if using
- Don’t overmix
- Bake:
- Pour batter into prepared pan
- Sprinkle with brown sugar if desired
- Bake 60-65 minutes until golden
- Test with toothpick for doneness
- Cool and serve:
- Cool in pan for 10 minutes
- Remove using parchment overhang
- Cool completely on wire rack
- Slice when fully cooled
Notes
- Don’t drain the pineapple – the juice adds moisture
- Avoid overmixing to keep bread tender
- Test for doneness starting at 55 minutes
- Cover with foil if top browns too quickly
- Can be made into muffins (bake 20-25 minutes)
- Add 1/2 teaspoon cinnamon for extra warmth
- Let cool completely before slicing for clean cuts
- Toast slices for a crispy texture
- Freezes well in individual slices
- Perfect base for cream cheese frosting if desired