Pineapple quick bread is a delicious, moist treat with a sweet tropical flavor that’ll have you coming back for more. With just 10 minutes of prep time and about an hour of baking, this bread is perfect for any occasion—whether it’s a holiday, a birthday, or a casual weekend brunch. A family favorite for years, pineapple lovers will agree—this bread is simply irresistible.
No need for expert baking skills—this recipe is easy to follow. The secret to its moist texture? Canned crushed pineapple! It helps create a tender, flavorful bread. Top it off with a simple glaze for an extra touch of sweetness.
Fresh vs. Canned Pineapple
Canned crushed pineapple is your best choice for ensuring moisture and flavor in this bread. Be sure to drain the juice into a measuring cup, as you’ll need it for the glaze later. Fresh pineapple doesn’t provide the same moisture and tends to be too dense. Stick with canned for the best results!
What If My Bread Turns Out Dry?
If your bread ends up dry, it’s likely due to not draining enough juice from the canned pineapple. That juice is crucial for keeping the bread moist. Here’s a quick fix: poke holes in the warm bread and pour extra pineapple juice over it. Let it soak for about an hour before slicing.
How to Remove the Bread Cleanly
To prevent crumbling and ensure easy removal, line your loaf pan with parchment paper. The overhanging paper makes lifting the loaf out a breeze.
Should I Glaze the Bread While It’s Hot?
For best results, wait until the bread has completely cooled before glazing. If you glaze it while it’s still warm, the glaze will soak in unevenly. Let it cool for an even, smooth glaze layer.
Can I Freeze Leftovers?
Absolutely! Once the loaf has cooled completely, wrap it tightly in plastic wrap and foil. It will stay fresh for 2-3 months in the freezer. To enjoy, simply thaw at room temperature and reheat in a 300°F oven for about 10 minutes.
Pineapple Quick Bread Recipe
Tools Needed:
- 9x5 inch loaf pan
- Stand or hand mixer
- Cooling rack (wire)
- Whisk
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 19 ounces canned crushed pineapple (drained, but reserve the juice)
For the Pineapple Glaze:
- 6 teaspoons powdered sugar
- 2 tablespoons pineapple juice (reserved from the crushed pineapple)
Instructions:
- Preheat oven to 350°F and grease your 9x5 inch loaf pan. For easy removal, use parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and sea salt.
- In a mixer, cream together sugar and butter for about 5 minutes. Add the eggs and vanilla, mixing briefly.
- Gradually incorporate the dry ingredients, using a spatula to mix evenly.
- Gently fold in the drained pineapple.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before removing from the pan.
- To make the glaze, whisk together powdered sugar and pineapple juice. Drizzle over the cooled bread.
Pro Tip: For a thicker glaze, add more powdered sugar until you reach the desired consistency.
Enjoy your perfectly moist Pineapple Quick Bread!
