Pineapple Quick Bread Recipe

Pineapple Quick Bread Recipe

by

This moist and flavorful pineapple quick bread is perfect for a sunny breakfast, a sweet afternoon snack, or a tropical-inspired dessert. It’s easy to make and bursting with the tangy-sweet taste of pineapple.

Ingredients:

  • Dry Ingredients:
    • 2 cups all-purpose flour  
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon (optional, but recommended)  
    • 1/4 teaspoon ground nutmeg (optional, but recommended)
  • Wet Ingredients:
    • 1 (8-ounce) can crushed pineapple, undrained
    • 1/2 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 1/2 cup vegetable oil
    • 2 large eggs  
    • 1 teaspoon vanilla extract  
  • Optional Topping:
    • 1/4 cup chopped walnuts or pecans
    • 1 tablespoon granulated sugar.

Instructions:

  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C).  
    • Grease and flour a 9×5 inch loaf pan.
  2. Combine Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon (if using), and nutmeg (if using).
  3. Combine Wet Ingredients:
    • In a large bowl, combine the undrained crushed pineapple, granulated sugar, brown sugar, and vegetable oil. Mix well.
    • Add the eggs and vanilla extract, and beat until smooth.
  4. Combine Wet and Dry:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour and Bake:
    • Pour the batter into the prepared loaf pan.
    • If using, sprinkle the optional chopped nuts and tablespoon of sugar on top of the batter.
    • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve:
    • Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
    • Slice and serve. Enjoy!

Tips and Variations:

  • Pineapple Chunks: For a chunkier texture, you can use drained pineapple chunks instead of crushed pineapple. Just chop them into smaller pieces.
  • Coconut flavor: add 1/2 cup of shredded coconut to the batter.
  • Glaze: For a sweeter touch, drizzle a simple powdered sugar glaze over the cooled bread.
  • Storage: Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • Muffins: this recipe can be used to make muffins. Fill greased muffin cups 2/3 full, and bake for 18-22 minutes.

Leave a Comment