How to Make Pineapple Quick Bread
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. If using cinnamon or coconut, mix them in here as well.
Step 3: Add Wet Ingredients
Make a well in the center of the dry ingredients. Add the eggs, oil, vanilla, and the full can of crushed pineapple (with juice). Stir gently until everything is just combined—don’t overmix.
Step 4: Add Nuts (If Using)
Fold in the chopped nuts if you like a bit of crunch in your loaf.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil during the last 15 minutes of baking.
Step 6: Cool and Slice
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serving Suggestions
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Serve warm with a pat of butter or a drizzle of honey.
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Top with a simple glaze made from powdered sugar and pineapple juice for a sweet finish.
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Toast slices and spread with cream cheese for a tropical twist on breakfast.
Storage Tips
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Room Temperature: Wrap tightly and store for up to 3 days.
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Refrigerator: Stays fresh for up to a week in an airtight container.
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Freezer: Slice and freeze for up to 3 months. Just thaw and enjoy!
Why You’ll Love It
Pineapple Quick Bread is everything you want in a homemade bake—simple, flavorful, and soul-satisfying. The pineapple keeps it soft and moist, the flavor is bright without being overpowering, and it’s versatile enough for any occasion. Whether you’re baking for brunch, gifting a friend, or treating yourself to a cozy snack, this easy loaf is guaranteed to please.
So grab a can of pineapple, preheat your oven, and get ready to enjoy a little slice of tropical comfort—fresh from your kitchen.
