Description
Golden, moist, and filled with tropical flavor, this Pineapple Bread brings sunshine to your kitchen. It’s quick to mix, bakes into a beautifully soft loaf, and keeps well for days. Perfect for breakfast, snack, or dessert.
Ingredients
1 and 3/4 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup brown sugar (packed)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 can (8 oz) crushed pineapple with juice
1/2 cup chopped walnuts or pecans (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together flour, both sugars, baking soda, salt, and cinnamon.
3. In another bowl, beat eggs, then add oil, vanilla, and crushed pineapple with juice.
4. Combine wet and dry mixtures gently until just mixed. Fold in nuts if using.
5. Pour batter into loaf pan and bake for 55–65 minutes, tenting with foil if the top browns too quickly.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use crushed pineapple in juice for best moisture and flavor.
Don’t overmix the batter to keep the bread tender.
Wrap tightly to store at room temp, or freeze sliced for grab-and-go treats.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pineapple bread, quick bread, fruit loaf