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Pineapple Quick Bread pinterest

Pineapple Quick Bread

A tropical delight that brings the sweet taste of pineapple to a moist, tender quick bread. Perfect for breakfast, snacking, or dessert, this bread is incredibly easy to make and features the natural sweetness and moisture from pineapple.
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Course: Breakfast, Dessert, Snack
Cuisine: American, Tropical
Keyword: Pineapple Bread, Quick Bread, Tropical Bread, Moist Pineapple Loaf Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 265kcal

Equipment

  • 9×5-inch loaf pan
  • Mixing bowls
  • Wire rack

Ingredients

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 cup granulated sugar coconut sugar works beautifully for a more caramel-like flavor
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs room temperature
  • 2/3 cup vegetable oil or coconut oil for enhanced tropical flavor
  • 1 tsp vanilla extract
  • 1 can crushed pineapple 20 oz, drained with 2 tablespoons juice reserved
  • 1/2 cup chopped macadamia nuts or walnuts optional
  • 1/4 cup shredded coconut optional, for enhanced tropical flavor

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper for easy removal.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, beat the eggs lightly, then add oil, vanilla extract, and the 2 tablespoons reserved pineapple juice. Whisk until smooth and well combined.
  • Pour the wet mixture into the dry ingredients and stir just until combined. Don't overmix - aim for no more than 15-20 strokes with your spoon or spatula.
  • Gently fold in the drained crushed pineapple. If using, add the chopped nuts and shredded coconut now. Make sure the pineapple is evenly distributed throughout the batter.
  • Pour the batter into your prepared loaf pan and smooth the top. 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, loosely cover with aluminum foil after about 40 minutes.
  • Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

- The natural enzymes in pineapple create an exceptionally tender crumb.
- Make sure to properly drain the pineapple to prevent excess moisture in the bread.
- For a healthier version, replace half the all-purpose flour with whole wheat, reduce sugar to 3/4 cup, or substitute 1/4 cup of oil with Greek yogurt.
- Fresh pineapple can be used instead of canned - use 1 1/2 cups finely chopped fresh pineapple plus 2 tablespoons juice.
- This batter can also be used to make muffins - bake for 18-22 minutes at 350°F (175°C).

Nutrition

Calories: 265kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 1.5g | Cholesterol: 47mg | Sodium: 185mg | Fiber: 1g | Sugar: 21g
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