Pineapple Quick Bread – Moist, Tropical, and Deliciously Simple
There’s something special about a loaf of quick bread cooling on the counter—especially one that fills the kitchen with a warm, tropical perfume that instantly brightens even the dreariest day. Pineapple Quick Bread is the kind of cozy, comforting bake that brings sunshine straight into your home. It’s soft, moist, flecked with sweet pineapple throughout, and requires nothing more than a bowl, whisk, and a few pantry staples. No yeast, no rising time, no complicated techniques—just a simple, dreamy loaf bursting with tropical flavor.
Pineapple has a natural ability to transform everyday baked goods into something whimsical and uplifting. Its juice keeps the crumb unbelievably tender, while the fruit pieces add bursts of sweetness that feel like tiny nuggets of sunshine. If you’ve ever wished banana bread had a fun, summery cousin, then pineapple quick bread is exactly what you’ve been looking for. It delivers the nostalgia and cozy aroma of classic quick breads but with a twist that transports you to a warm, sandy beach with every slice.
Perhaps the best part of this loaf is how easy it is to make. Unlike recipes requiring creaming butter or folding in delicate ingredients, this one comes together with a simple stir—it’s practically effortless. You can serve it warm with salted butter for breakfast, enjoy a slice with afternoon tea, turn it into a tropical dessert with a glaze, or pack it into lunchboxes for a bright little treat. The versatility of this bread makes it a recipe worth keeping in your year-round rotation.
The sweetness level is beautifully balanced: not overwhelming, but satisfying enough for dessert while still appropriate for breakfast. You can elevate it even further by adding toasted coconut, pecans, or a thick pineapple glaze dripping down the sides. The bread slices beautifully without crumbling, and its texture stays soft for days thanks to the moisture from the fruit.
Whether you’re baking for yourself, your family, or someone who could use a little edible cheer, Pineapple Quick Bread is one of those magical recipes that brings joy with minimal effort. It’s a loaf that tastes like sunshine, feels like comfort, and reminds you that sometimes the simplest recipes leave the most lasting impressions.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup melted butter (or oil)
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple with juice, not drained
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In another bowl, lightly beat the eggs. Add melted butter (or oil), vanilla, and the entire can of crushed pineapple with its juice. Mix until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.
- Fold in shredded coconut or nuts if using. The batter will be thick and very moist.
- Spoon the batter into the prepared loaf pan and spread evenly.
- Bake for 55–70 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.
- Slice and enjoy warm, room temperature, or lightly toasted with butter.
- Store leftovers covered to maintain moisture.
Pineapple Quick Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease or line a loaf pan.
- Whisk together flour, sugar, baking soda, baking powder, and salt.
- In another bowl, mix eggs, melted butter, vanilla, and crushed pineapple with juice.
- Stir wet mixture into dry ingredients until just combined.
- Fold in coconut or nuts if using.
- Spread batter into loaf pan.
- Bake for 55–70 minutes, until a toothpick comes out clean.
- Cool 10 minutes, then move to a wire rack to cool completely.
Notes
Tips & Tricks
- Don’t drain the pineapple. The juice provides essential moisture.
- Use oil for an extra tender crumb; use butter for richer flavor.
- If the loaf browns too quickly, loosely tent with foil during baking.
- Add a glaze: Mix powdered sugar with pineapple juice for a tropical finish.
- Fold gently: Overmixing makes bread tough instead of tender.
Variations
- Coconut Pineapple Loaf: Add 1 cup toasted coconut.
- Pina Colada Bread: Add coconut + a splash of rum extract.
- Pineapple Banana Bread: Replace 1/2 cup pineapple juice with mashed banana.
- Pineapple Nut Bread: Add 1 cup chopped pecans or walnuts for crunch.
Serving Suggestions
- Serve warm with salted butter or whipped honey butter.
- Add a smear of cream cheese for a parfait-like treat.
- Pair with tea, coffee, or a tropical fruit smoothie.
- Turn into dessert by topping slices with vanilla ice cream.
Storage Information
- Room temperature: 3–4 days, wrapped.
- Refrigerate: Keeps 1 week in an airtight container.
- Freeze: Wrap tightly and freeze up to 3 months. Thaw at room temp.
FAQ
Q: Can I use fresh pineapple?
Yes—chop finely and include any juices released.
Q: Can I reduce the sugar?
You can safely reduce to 3/4 cup.
Q: Can this be made as muffins?
Yes—bake 18–22 minutes.
Q: Why did my bread sink in the middle?
It likely needed a bit more bake time due to moisture content.
History / Fun Facts
- Quick breads became popular in the 19th century after baking soda and baking powder were introduced.
- Pineapple became a beloved baking ingredient in mid-century American kitchens thanks to canned fruit’s availability.
- Pineapple’s natural enzymes help tenderize baked goods and meats alike.
