Pineapple Bread

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Golden, moist, and bursting with tropical sweetness, Pineapple Bread is the kind of treat that brings a little sunshine to any day. Whether served at breakfast, as a snack, or even a dessert, it strikes the perfect balance between sweet and tangy. Each bite delivers a gentle crumb with juicy bits of pineapple, making it a cheerful addition to any table.

This loaf is as simple to make as it is delightful to eat. With basic pantry staples and a can of crushed pineapple, you can have it baking in your oven within minutes. No mixer needed, and the smell that fills your kitchen is pure bliss.

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What Kind of Pineapple Should I Use?

Crushed pineapple in juice is ideal for this recipe. It distributes evenly throughout the batter and infuses every slice with flavor and moisture. Avoid using pineapple chunks unless you finely chop them first. Also, don’t drain the juice—you’ll need that moisture in the batter.

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Ingredients for the Pineapple Bread

• 1 and 3/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 can (8 oz) crushed pineapple, with juice
• Optional: 1/2 cup chopped walnuts or pecans

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How To Make the Pineapple Bread

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the eggs. Then mix in the oil, vanilla extract, and crushed pineapple with its juice.

Step 4: Make the Batter

Pour the wet ingredients into the dry and stir gently until just combined. If you’re using nuts, fold them in at this stage.

Step 5: Bake

Pour the batter into the prepared loaf pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.

Step 6: Cool and Slice

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

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How to Serve and Store Pineapple Bread

Pineapple Bread is lovely slightly warm, especially with a pat of butter or a smear of cream cheese. It pairs well with coffee, tea, or a light brunch spread. For dessert, try serving it with a scoop of vanilla ice cream.

To store, wrap the cooled loaf tightly in plastic wrap or place in an airtight container. It keeps at room temperature for up to 3 days, or you can refrigerate it for a week. This bread also freezes beautifully for up to 3 months—just slice before freezing for easy thaw-and-serve portions.

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Frequently Asked Questions

Can I use fresh pineapple?

Yes, just make sure to crush it and include the juices. You’ll need about 1 cup of crushed fresh pineapple with its juice.

What if I only have pineapple chunks?

Chop them finely before measuring. The texture won’t be quite the same as with crushed pineapple, but it will still taste great.

Can I make this recipe gluten-free?

You can substitute a 1:1 gluten-free flour blend, but the texture may vary slightly. Be sure the blend includes xanthan gum for best results.

How do I know when it’s done baking?

The top should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I add coconut?

Absolutely. Stir in 1/4 to 1/2 cup of shredded sweetened coconut for a more tropical vibe.

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Want More Quick Bread Ideas?

If you’re loving this Pineapple Bread, you might also enjoy these cozy bakes:

• Cinnamon Donut Bread Recipe with a sugary crunch.
• Banana Pudding Recipe for creamy comfort.
• Nutella French Toast Casserole that doubles as brunch or dessert.
• Sopapilla Cheesecake Bars for a flaky, creamy bite.
• Cherry Chocolate Cheesecake when you’re craving something rich.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with walnuts or leave them out? Did you try a coconut twist?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake better.

For more fresh and fun recipe ideas, follow me on Pinterest at Nina Dishes.

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