Pineapple Quick Bread is a deliciously moist and tender loaf infused with the vibrant, tropical flavor of crushed pineapple. Perfect for breakfast, dessert, or an anytime snack, this simple yet delightful bread is easy to make and doesn’t require yeast or complicated steps. The natural sweetness of pineapple combined with the soft texture of the bread makes every bite irresistible. Whether you’re a baking beginner or a seasoned pro, this recipe will quickly become one of your favorites for its simplicity and tropical charm. It’s great served plain, toasted with butter, or even with a glaze on top for added indulgence. If you’re looking for a fruity and comforting baked treat, this Pineapple Quick Bread is sure to impress your taste buds and bring a ray of sunshine to your kitchen.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, undrained
½ cup chopped walnuts or pecans (optional)
½ teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir the dry ingredients together until evenly distributed. If you’re using cinnamon, add it at this stage to blend the warm spice throughout the flour mixture.
- In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until well blended. This liquid mixture will help bind the bread and give it a smooth texture.
- Add the crushed pineapple with its juice into the wet mixture. Stir to combine thoroughly. The juice is essential for moisture and enhancing the tropical flavor of the bread.
- Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. Avoid overmixing, as this can make the bread dense or tough. A few lumps are okay; they’ll bake out.
- Fold in chopped nuts, if using. Nuts add a delightful crunch and nutty flavor that complements the sweetness of the pineapple perfectly.
- Pour the batter into the prepared loaf pan, spreading it evenly. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, loosely cover it with aluminum foil halfway through baking.
- Let the bread cool in the pan for about 10–15 minutes. Then transfer it to a wire rack to cool completely. This helps the loaf firm up and develop its full flavor.
- Slice and serve. This pineapple quick bread is delicious on its own, or you can enhance it with a dusting of powdered sugar or a light vanilla glaze.
This Pineapple Quick Bread recipe combines ease and flavor in a delightful way. The tropical twist of crushed pineapple adds a fresh, juicy element that makes it stand out from traditional quick breads. It’s perfect for spring and summer gatherings, but also brings a bright, fruity flavor to colder seasons. Best of all, it requires no mixer, no yeast, and minimal prep time—making it a go-to recipe for busy bakers and pineapple lovers alike. Enjoy it warm with a pat of butter, or toast a slice the next morning for a sweet start to your day. With its soft crumb, rich aroma, and natural sweetness, this bread is bound to become a repeat favorite in your recipe collection.