Pineapple Quick Bread Recipe

Pineapple Quick Bread Recipe

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This moist and flavorful pineapple quick bread is a breeze to make, perfect for a sunny breakfast, afternoon snack, or a sweet treat anytime. The crushed pineapple adds a lovely tang and keeps the bread incredibly tender.

Ingredients:

  • Dry Ingredients:
    • 2 cups all-purpose flour  
    • 1 teaspoon baking soda  
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon (optional)  
  • Wet Ingredients:
    • 1 cup granulated sugar
    • 1/2 cup vegetable oil (or melted coconut oil)  
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 (8-ounce) can crushed pineapple, undrained
  • Optional Topping:
    • 1/4 cup chopped pecans or walnuts
    • 2 tablespoons brown 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 soda, baking powder, salt, and cinnamon (if using).
  3. Combine Wet Ingredients:
    • In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
    • Add the entire can of crushed pineapple including the juice into the wet ingredients and mix well.
  4. Combine Wet and Dry:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Add to Pan & Optional Topping:
    • Pour the batter into the prepared loaf pan.
    • If using the optional topping, sprinkle the chopped nuts and brown sugar over the batter.
  6. Bake:
    • Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool:
    • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Serve:
    • Slice and enjoy!

Tips for Success:

  • Don’t overmix: Overmixing can result in a tough bread. Mix until just combined.
  • Check for doneness: Ovens vary, so check for doneness using a skewer.
  • 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.
  • For added flavor, you can add 1/2 a cup of shredded coconut to the batter.
  • Make sure to include the juice from the crushed pineapple. This adds most of the moisture and wonderful pineapple flavor.

Enjoy your delicious Pineapple Quick Bread!

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