von If you’re craving a sweet, tropical treat that’s super easy to make, this Pineapple Quick Bread is the answer! Packed with juicy pineapple flavor and a soft, moist crumb, this bread is perfect for breakfast, snacking, or even gifting. No fancy equipment required!
Why You’ll Love This Pineapple Bread
- Moist & Flavorful: Crushed pineapple keeps the bread ultra-moist and adds a burst of natural sweetness.
- No Mixer Needed: Just whisk, stir, and bake!
- Versatile Treat: Enjoy it plain, toast it with butter, or add a cream cheese frosting for a dessert-worthy finish.
- Kid-Approved: Sweet and fruity, it’s a hit with little ones.
- Perfect Homemade Gift: Wrap it up in parchment paper and tie with ribbon for a thoughtful treat.
Ingredients for Pineapple Quick Bread
Yields: 1 loaf (9×5-inch pan)
For the Bread:
- 1 Âľ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional, for extra warmth)
- Âľ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple, undrained (or 1 cup fresh crushed pineapple with juice)
- ½ cup unsalted butter, melted (or substitute with coconut oil for a tropical twist)
Optional Topping:
- Turbinado sugar, for sprinkling on top before baking
How to Make Pineapple Quick Bread
Step 1: Preheat Your Oven
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until smooth.
Stir in the melted butter (or coconut oil) and the crushed pineapple with its juice. Mix well until fully combined.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing! A few lumps in the batter are perfectly fine.
Step 5: Bake
Pour the batter into the prepared loaf pan. If desired, sprinkle the top with turbinado sugar for a crunchy finish.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Enjoy
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice, serve, and enjoy!
Pro Tip: Storing Your Pineapple Bread
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully!
