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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/pineapple-bread-recipe/