There’s something magical about pulling a loaf of warm, golden bread from the oven—especially when it fills the room with tropical notes of pineapple, vanilla, and cinnamon. This Pineapple Quick Bread isn’t just another sweet loaf. It’s comfort in every slice.
Baked without yeast, ready in under an hour, and using everyday pantry ingredients, this recipe delivers flavor, simplicity, and texture in perfect harmony. It’s the kind of loaf that disappears within hours, especially when served with butter, honey, or a sprinkle of powdered sugar.
Whether you’re a beginner baker or a seasoned kitchen pro, this is one recipe you’ll return to again and again.
🍞 2. What is Pineapple Quick Bread?
Quick breads are baked goods made without yeast. They rely on leavening agents like baking soda or baking powder for rise. Think banana bread, zucchini bread—or in this case, pineapple bread.
Pineapple Quick Bread is a moist, dense, cake-like loaf that gets its sweetness and tang from crushed pineapple, balanced with warm spices and a tender crumb. It requires no mixer, no kneading, and no waiting for dough to rise. Just mix, pour, and bake.
❤️ 3. Why You’ll Love This Recipe
- One bowl, no mixer – less mess, less stress.
- Ready in an hour – perfect for spontaneous baking.
- Super moist – thanks to pineapple and oil.
- Versatile – enjoy it for breakfast, snacks, or dessert.
- Freezer-friendly – make ahead and save for later.
- Kid-approved – even picky eaters love it.
Whether you’re looking for a quick treat for the family or a baked gift for a friend, this pineapple loaf delivers every time.
🥣 4. Ingredients Breakdown
Let’s take a closer look at the ingredients that make this loaf unforgettable:
Dry Ingredients:
- 2 cups all-purpose flour – The structure of the bread; use sifted for a light texture.
- 1 tsp baking soda – Gives the loaf rise and tenderness.
- ½ tsp salt – Enhances all the other flavors.
- ½ tsp ground cinnamon – Adds warmth and balances the sweet fruit.
Wet Ingredients:
- 2 large eggs – Bind the batter and enrich the flavor.
- 1 cup granulated sugar – Keeps the loaf sweet but not overwhelming.
- ½ cup vegetable oil – Provides moisture and keeps the loaf soft for days.
- 1 tsp vanilla extract – Adds aroma and depth.
- 1 (20-ounce) can crushed pineapple, undrained – The star of the show. Provides flavor and moisture.
Optional add-ins:
- ½ cup shredded coconut for tropical flair
- ½ cup chopped walnuts or pecans for crunch
- ¼ cup raisins for a chewy texture contrast
🧁 5. Step-by-Step Instructions
This recipe is so simple, you could practically do it in your sleep—but here’s the exact process:
🟡 Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease a standard 9×5-inch loaf pan with oil or non-stick spray.
- Optional: Line the pan with parchment paper for easy lifting.
🟡 Step 2: Mix Dry Ingredients
In a large mixing bowl, combine:
- Flour
- Baking soda
- Salt
- Cinnamon
Whisk together and set aside.
🟡 Step 3: Mix Wet Ingredients
In another bowl, whisk together:
- Eggs
- Sugar
- Oil
- Vanilla extract
- Crushed pineapple (with juice)
Stir until smooth and fully combined.
🟡 Step 4: Combine & Fold
- Pour the wet mixture into the dry ingredients.
- Stir gently with a spatula until no streaks remain.
- Do not overmix—this will make the bread tough.
🟡 Step 5: Pour & Bake
- Pour batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
👩🍳 6. Expert Baking Tips
- Use the pineapple juice – Don’t drain it! It gives your loaf the iconic moist texture.
- Room temperature ingredients – This helps everything mix more smoothly.
- Check oven temperature – An oven thermometer ensures even baking.
- Let it rest before slicing – Cutting too soon will crumble the loaf.
- Add a glaze for extra sweetness – Mix powdered sugar with pineapple juice for a tropical drizzle.
⚠️ 7. Common Mistakes to Avoid
- Overmixing: This causes dense, rubbery bread. Stir gently.
- Undercooking: Always check with a toothpick to ensure the center is done.
- Using drained pineapple: You’ll lose essential moisture and flavor.
- Not greasing the pan well: You don’t want half the loaf stuck inside.
🌈 8. Flavor Variations & Add-ins
Want to put your own spin on the recipe? Try these creative twists:
- Pineapple Coconut Bread: Add ½ cup shredded coconut.
- Carrot-Pineapple Bread: Add 1 cup grated carrot for a healthy boost.
- Pineapple Upside-Down Loaf: Add sliced pineapple rings on top before baking.
- Spiced Pineapple Loaf: Add ginger, nutmeg, or clove for autumn flavor.
- Gluten-Free Option: Use 1:1 gluten-free flour blend with xanthan gum.
🍽️ 9. Serving Suggestions
- For Breakfast: Serve warm with a spread of butter or cream cheese.
- As Dessert: Top with vanilla ice cream and caramel drizzle.
- Afternoon Tea: Pair with chai, green tea, or a frothy latte.
- On-the-Go: Wrap slices in foil or parchment for packed lunches or picnics.
⏳ 10. Make-Ahead Tips
This bread is excellent for baking in advance. Here’s how:
- Bake the night before and store wrapped in foil or airtight container.
- Freeze the whole loaf or individual slices, tightly wrapped in plastic and foil.
- Reheat in the toaster oven or microwave for a warm, just-baked feel.
🧊 11. Storing & Freezing Pineapple Bread
Room Temperature:
Store tightly wrapped for up to 3 days. Keep away from direct sunlight or heat.
Refrigerator:
Wrap in foil or place in airtight container. Keeps for 1 week.
Freezer:
Wrap slices in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight.
🧾 12. Nutritional Value (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Carbohydrates | 33g |
| Sugars | 18g |
| Protein | 2g |
| Fat | 8g |
| Fiber | 1g |
| Saturated Fat | 1g |
| Cholesterol | 27mg |
| Sodium | 190mg |
❓ 13. Frequently Asked Questions (FAQs)
Q: Can I use fresh pineapple instead of canned?
A: Yes, but you’ll need to finely crush it and add a bit of liquid (juice or water) to maintain moisture.
Q: Can I make it vegan?
A: Yes. Substitute eggs with flax eggs and use plant-based oil.
Q: Why did my loaf sink in the middle?
A: It’s likely underbaked or overmixed. Always test for doneness and mix gently.
Q: Can I turn this into muffins?
A: Absolutely! Bake at 350°F for 18–22 minutes or until a toothpick comes out clean.
🍞 14. Related Recipes You’ll Love
- Super Moist Banana Bread with Chocolate Chips
- Cinnamon Swirl Apple Loaf
- Lemon Poppyseed Yogurt Bread
- Blueberry Oat Quick Bread
- Classic Zucchini Bread with Walnuts
✨ 15. Final Thoughts – The Joy of Simple Baking
At its heart, pineapple quick bread is a celebration of simplicity, flavor, and comfort. It doesn’t ask for much—just a can of pineapple, a few pantry basics, and your oven’s gentle heat. Yet what you get is a loaf that feels like a warm hug from your kitchen.
Whether you’re baking for family, friends, or just yourself, this bread brings sweetness without the fuss. It’s forgiving, fun, and always hits the spot.
Now that you know how to make it, go ahead—grab that mixing bowl and make some magic.
