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Easy Pineapple Quick Bread pinterest

Easy Pineapple Quick Bread

This tropical quick bread brings the taste of the islands to your kitchen. With crushed pineapple for moistness and flavor, this easy bread requires no yeast or kneading - just mix, bake, and enjoy a slice of paradise!
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Course: Breakfast, Dessert, Snack
Cuisine: American, Tropical
Keyword: Pineapple Bread, Quick Bread, Sweet Bread, Tropical Bread, Easy Pineapple Loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 loaf (12 slices)
Calories: 265kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing bowls
  • Wire Cooling Rack
  • Fine-mesh Strainer

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs room temperature
  • 2/3 cup vegetable oil can substitute with melted coconut oil
  • 1 tsp vanilla extract
  • 1 can (20 oz) crushed pineapple drained but reserve 2 tablespoons juice
  • 1/2 cup chopped walnuts or macadamia nuts optional

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper, allowing some overhang for easy removal.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  • In a separate medium bowl, beat the eggs until frothy, then add oil, vanilla extract, and the 2 tablespoons of reserved pineapple juice. Whisk until well combined and slightly thickened.
  • Place your crushed pineapple in a fine mesh strainer and press firmly to remove excess moisture.
  • Pour the wet ingredients into the dry ingredients, stirring just until moistened. Fold in the drained pineapple and nuts (if using), being careful not to overmix.
  • Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack. For the cleanest slices, wait at least 1 hour before cutting.

Notes

For best results, ensure your pineapple is properly drained to prevent a soggy center. The bread keeps well at room temperature for 3 days when wrapped tightly, or can be frozen for up to 3 months.
For a healthier version, you can substitute whole wheat pastry flour for half the all-purpose flour and reduce the sugar to 3/4 cup.

Nutrition

Calories: 265kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 1.5g | Cholesterol: 47mg | Sodium: 195mg | Fiber: 1g | Sugar: 21g | Vitamin C: 4mg | Iron: 8mg
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