Pineapple Bread Recipe

Introduction

This pineapple bread is a delightful twist on classic quick bread, bursting with sweet pineapple flavor and moist texture. It makes a perfect snack or breakfast treat that’s easy to prepare and sure to please the whole family.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple (with 1–2 tablespoons juice)
• ½ cup pineapple chunks (optional for topping)

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Step 5: Fold the crushed pineapple with its juice into the wet mixture.
6. Step 6: Add the dry ingredients to the wet ingredients in two batches, stirring gently just until combined.
7. Step 7: Pour the batter into the prepared loaf pan and top with pineapple chunks if using.
8. Step 8: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack. For extra sweetness, drizzle with a glaze made from powdered sugar and pineapple juice if desired.

Tips & Variations

• For added texture, include chopped nuts like walnuts or pecans in the batter.
• Use fresh pineapple if available, but make sure to drain excess juice to avoid a soggy bread.
• Try substituting half the all-purpose flour with whole wheat flour for a heartier loaf.
• If you like a sweeter glaze, add a little honey or maple syrup to your powdered sugar and pineapple juice mix.

Storage

Store pineapple bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm slices in a toaster or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple for this recipe?

Yes, canned pineapple works well. Just be sure to drain some of the juice to keep the bread from becoming too dense or wet.

How can I tell when the bread is fully baked?

The best way is to insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If it has wet batter, bake for a few more minutes and check again.

Pineapple Bread Recipe

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★★★★★

4.8 from 63 reviews

This moist and flavorful Pineapple Bread combines the tropical sweetness of crushed pineapple with a tender, buttery loaf that’s perfect for breakfast, snack, or dessert. Easy to prepare with everyday pantry ingredients, this quick bread offers a delightful twist on classic banana or zucchini breads, enhanced with optional pineapple chunks on top for extra texture and a bright finish.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8 slices) 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple (with 1–2 tablespoons juice)

Toppings (Optional)

• ½ cup pineapple chunks

Instructions

1. Preheat oven and prepare pan. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal of the bread after baking.
2. Mix dry ingredients. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
3. Cream butter and sugar. In a separate large bowl, beat the softened unsalted butter and granulated sugar together using a hand or stand mixer until the mixture becomes light and fluffy, about 2 to 3 minutes.
4. Add eggs and vanilla. Incorporate the eggs one at a time into the creamed mixture, beating well after each addition for smoothness. Stir in the vanilla extract for aroma and flavor.
5. Fold in crushed pineapple. Gently fold the crushed pineapple along with its juice into the wet mixture, spreading the moisture and pineapple flavor throughout the batter.
6. Combine wet and dry ingredients. Add the dry ingredients to the wet in two batches, gently stirring just until combined to avoid overmixing which can cause a dense bread.
7. Pour and top batter. Pour the batter evenly into the prepared loaf pan. If using, sprinkle the pineapple chunks on top to give an extra fruity burst and appealing top crust.
8. Bake the bread. Place the loaf pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
9. Cool and serve. Allow the bread to cool in the pan for 10 to 15 minutes before transferring it onto a wire rack to cool completely. For added sweetness and a shiny finish, optionally drizzle with a glaze made from powdered sugar mixed with pineapple juice.

Notes

• Ensure butter is softened to room temperature for easier creaming with sugar.
• Do not overmix the batter once flour is added to maintain a tender crumb.
• Using fresh pineapple chunks on top adds texture but can be omitted.
• The glaze is optional but enhances moisture and flavor.
• Store baked bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Keywords: pineapple bread, quick bread, tropical bread, pineapple loaf, sweet bread, moist bread