Pineapple Bread Recipe

Introduction

Pineapple bread is a moist, flavorful treat that combines the tropical sweetness of pineapple with a tender crumb. It’s easy to make and perfect for breakfast, snack time, or dessert.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil (or melted butter)
• 1 tsp vanilla extract
• 1 can (8 oz) crushed pineapple with juice – do not drain
• Optional: 1/2 cup shredded coconut or chopped nuts (like walnuts or pecans)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
3. Step 3: In a separate bowl, whisk the eggs, vegetable oil (or melted butter), vanilla extract, and the entire can of crushed pineapple with juice.
4. Step 4: Pour the wet ingredients into the dry mixture. Stir gently until just combined to avoid overmixing.
5. Step 5: If using, fold in shredded coconut or chopped nuts for extra texture and flavor.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Step 7: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For a richer flavor, substitute vegetable oil with melted butter.
• Try adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm spice flavor.
• Use crushed pineapple in its own juice for best moisture; avoid drained pineapple to keep the bread moist.
• Swap nuts for chocolate chips to add a sweet twist.

Storage

Store pineapple bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices in a freezer-safe bag for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but use finely chopped fresh pineapple with its juice to keep similar moisture levels. Be sure to drain excess liquid slightly to avoid a soggy batter.

Is this recipe gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free all-purpose baking blend and check that your baking powder is gluten-free.

Pineapple Bread Recipe

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★★★★★

4.7 from 104 reviews

A moist and flavorful Pineapple Bread that combines the tropical sweetness of crushed pineapple with a tender crumb. This easy-to-make quick bread is perfect for breakfast, snack time, or dessert, and can be customized with shredded coconut or chopped nuts for added texture and taste.

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

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup sugar

Wet Ingredients

• 2 large eggs
• 1/2 cup vegetable oil (or melted butter)
• 1 tsp vanilla extract
• 1 can (8 oz) crushed pineapple with juice – do not drain

Optional Add-ins

• 1/2 cup shredded coconut
• 1/2 cup chopped nuts (like walnuts or pecans)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil (or melted butter), vanilla extract, and the entire can of crushed pineapple with its juice until smooth.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined to avoid overmixing, which can result in a dense bread.
5. Add Optional Ingredients: If using, fold in the shredded coconut or chopped nuts gently into the batter.
6. Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula to even it out.
7. Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Notes

• Do not drain the crushed pineapple; the juice adds moisture and flavor to the bread.
• For extra texture and flavor, try adding shredded coconut or chopped nuts.
• To store, wrap the bread tightly and keep at room temperature for up to 3 days or refrigerate for up to a week.
• This bread freezes well; slice and freeze in an airtight container for up to 3 months.
• Be careful not to overmix the batter to keep the bread light and fluffy.

Keywords: pineapple bread, quick bread, easy bread recipe, tropical bread, pineapple dessert, loaf cake