Tropical Pineapple Bread Recipe

Tropical Pineapple Bread Recipe

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This tropical pineapple bread offers a refreshing twist on classic quick bread, combining the sweetness of juicy pineapples with the warmth of a soft, moist loaf. With each bite, you’ll experience a burst of tropical flavor, perfect for breakfast, brunch, or an afternoon treat. Easy to make and irresistibly delicious, this pineapple bread is a great way to add a fruity zest to your day.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple (drained, with juice reserved)
  • 1/2 cup pineapple juice (from the reserved juice)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup chopped nuts (optional)
  • 1/4 cup shredded coconut (optional)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. Prepare Wet Ingredients: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, crushed pineapple, and reserved pineapple juice.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. Stir in the sour cream or Greek yogurt for extra moisture and richness.
  5. Add Nuts and Coconut (Optional): If desired, fold in the chopped nuts and shredded coconut for added texture and flavor.
  6. Bake the Bread: Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with aluminum foil halfway through baking.
  7. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your tropical pineapple bread with a cup of tea or coffee!

Tip: For an extra treat, top the cooled bread with a glaze made from powdered sugar and pineapple juice.

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