Pineapple Bread Recipe

Introduction

Pineapple bread is a moist and flavorful treat that combines the sweetness of crushed pineapple with a tender crumb. This easy-to-make loaf is perfect for breakfast, snacks, or dessert. Adding coconut or nuts gives it a delightful texture and extra taste.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup sugar
• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• 1 can (8 oz) crushed pineapple with juice – do not drain
• Optional: ½ cup shredded coconut or chopped nuts (walnuts or pecans)

Instructions

1. Step 1: 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.
2. Step 2: In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly mixed.
3. Step 3: In a separate bowl, beat the eggs, then add the vegetable oil, vanilla extract, and the entire can of crushed pineapple with its juice. Mix until combined.
4. Step 4: Pour the wet ingredients into the dry mixture. Stir gently until just combined; avoid overmixing to keep the bread tender. Fold in the optional coconut or nuts if using.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Step 6: Bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, cover loosely with foil during the last 15-20 minutes of baking.
7. Step 7: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Tips & Variations

• For a richer flavor, substitute vegetable oil with melted butter.
• Add ½ teaspoon of cinnamon or nutmeg for a warm spice note.
• Use fresh crushed pineapple if canned is unavailable, but drain some juice to avoid extra moisture.
• Mix in chocolate chips instead of nuts for a sweeter twist.
• Be careful not to overmix the batter to keep the bread light and fluffy.

Storage

Store pineapple bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week, or freeze for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well, but make sure to drain excess juice so the batter isn’t too wet. Chop it finely or crush it for best texture.

Is it possible to make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. The texture may vary slightly but will still be delicious.

Pineapple Bread Recipe

Print Recipe

★★★★★

4.5 from 115 reviews

This Pineapple Bread is a moist and flavorful quick bread featuring crushed pineapple, which adds natural sweetness and a tender crumb. Perfect for breakfast, a snack, or dessert, this loaf combines simple pantry staples with optional shredded coconut or nuts for added texture and taste. Easy to prepare and bake in under an hour, Pineapple Bread makes a delightful treat with a tropical twist.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup sugar

Wet Ingredients

• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• 1 can (8 oz) crushed pineapple with juice (do not drain)

Optional Add-ins

• ½ cup shredded coconut
• ½ cup chopped nuts (walnuts or pecans)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
3. Mix 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 fully blended.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined—avoid overmixing to keep the bread tender and light. If using, fold in shredded coconut or chopped nuts at this stage.
5. Fill Pan and Bake: Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 55 to 65 minutes. To prevent excessive browning, tent the top loosely with foil during the last 15 to 20 minutes, if needed. Check doneness by inserting a toothpick into the center; it should come out clean.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature for best taste and texture.

Notes

• Do not drain the crushed pineapple; the juice keeps the bread moist.
• Substitute vegetable oil with melted butter for a richer flavor.
• Add shredded coconut or nuts for extra texture and tropical flair.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• Freezing slices works well—freeze in airtight bags and thaw before serving.

Keywords: pineapple bread, quick bread, tropical bread, pineapple dessert, easy baking, coconut bread, nut bread