Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 can (8 oz) crushed pineapple with juice
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/3 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and grease a standard loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs and mix in crushed pineapple (with juice), oil or butter, and vanilla extract.
- Pour wet ingredients into dry and stir until just combined. Fold in nuts or coconut if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add a glaze with powdered sugar and pineapple juice for extra sweetness.
- Turn the batter into muffins—bake for 20–25 minutes instead.
- Use fresh pineapple finely chopped with juice as a substitute for canned.
- Reduce sugar slightly for a less sweet loaf—pineapple adds plenty of moisture.
- Store at room temp, in the fridge, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
