Pineapple Quick Bread

Pineapple quick bread is a sweet, moist loaf that brings a tropical twist to my baking routine. It’s soft and tender with bursts of juicy pineapple in every bite. I love making it when I want a no-fuss treat that feels special but doesn’t take much time. Whether I’m enjoying a slice for breakfast, dessert, or a midday snack, this bread always delivers.

Why You’ll Love This Recipe

I love this recipe because it’s easy, delicious, and uses simple ingredients I usually have in the pantry. The pineapple adds moisture and a natural sweetness that makes every slice taste like sunshine. It doesn’t require a mixer or any fancy techniques, and I can dress it up with nuts, coconut, or a glaze if I want—but it’s perfect just as it is.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Baking soda

• Salt

• Eggs

• Crushed pineapple (with juice)

• Vegetable oil or melted butter

• Vanilla extract

• Optional add-ins: chopped walnuts, shredded coconut, or a simple glaze

Directions

1. I preheat the oven to 350°F (175°C) and grease a standard loaf pan.

2. In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, I beat the eggs, then mix in the crushed pineapple (with juice), oil or butter, and vanilla extract.

4. I pour the wet ingredients into the dry and stir just until combined. If I’m using any add-ins like nuts or coconut, I fold them in now.

5. I pour the batter into the prepared loaf pan and smooth the top.

6. I bake it for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

7. I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 8 slices).
Prep time: 10 minutes
Bake time: 55 minutes
Total time: 1 hour 5 minutes

Variations

Sometimes I add shredded coconut for more tropical flavor or stir in chopped pecans or walnuts for crunch. If I want to dress it up, I make a simple glaze with powdered sugar and pineapple juice to drizzle over the top. I’ve also made it into muffins by reducing the bake time to about 20–25 minutes.

Storage/Reheating

I store the bread wrapped tightly at room temperature for up to 3 days or in the fridge for up to a week. It also freezes beautifully—I wrap individual slices or the whole loaf in plastic wrap and foil, then freeze for up to 2 months. I reheat slices in the microwave for a few seconds if I want them warm.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I chop it finely and use the juice along with it. I just make sure I have enough liquid to match the canned version.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend. The texture might be slightly different, but it still turns out great.

How do I know when it’s done baking?

I check with a toothpick—it should come out clean or with just a few moist crumbs. The top should be golden and spring back lightly.

Can I reduce the sugar?

Yes, I reduce the sugar slightly without affecting the texture too much. The pineapple still keeps it moist and sweet.

What should I serve with it?

I love it with a little butter, cream cheese, or just plain with coffee or tea. It’s also great with a dollop of whipped cream for dessert.

Conclusion

Pineapple quick bread is one of those easy, reliable bakes that always makes me smile. It’s tropical, moist, and filled with fruity flavor—perfect for any time of day. Whether I keep it classic or add some flair, it’s a recipe I come back to again and again.