Pineapple Bread Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
- 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.
- 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.
- Add Optional Ingredients: If using, fold in the shredded coconut or chopped nuts gently into the batter.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula to even it out.
- 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.
- 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
Find it online: https://mixitwitjoe.com/pineapple-bread-recipe/
