There are few aromas more inviting than the sweet, sunny scent of pineapple wafting from the oven. This Pineapple Quick Bread is a simple yet delightful recipe that captures the flavor of the tropics in every bite. Tender, moist, and subtly sweet, it’s the kind of baked good that feels just as welcome at breakfast with a cup of coffee as it does as an afternoon snack or light dessert.
Unlike yeast-based breads, this is a “quick bread,” meaning it relies on baking powder and baking soda for leavening rather than requiring long proofing times. That makes it easy enough to prepare in under 20 minutes, with the oven doing most of the work.
Ingredients You’ll Need
Dry Ingredients
2 cups (250 g) all-purpose flour – The base of the bread, providing structure.
1 teaspoon baking soda – Ensures the loaf rises and stays light.
1 ½ teaspoons baking powder – Adds additional lift for a fluffy crumb.
½ teaspoon salt – Balances sweetness and enhances flavor.
1 teaspoon ground cinnamon (optional) – Adds warmth and depth.
¼ teaspoon ground nutmeg (optional) – Complements the tropical pineapple with a subtle spiced note.
Wet Ingredients
2 large eggs – Provide richness and help bind the batter.
¾ cup (150 g) granulated sugar – Adds sweetness without overpowering the pineapple flavor.
½ cup (120 ml) vegetable oil or melted butter – Keeps the bread moist and tender.
1 teaspoon vanilla extract – Enhances flavor and adds a hint of aroma.
1 (20-ounce / 560 g) can crushed pineapple in juice, undrained – The star ingredient, providing both fruit and liquid for maximum moisture.
Optional Add-ins
½ cup shredded coconut – For extra tropical flavor.
½ cup chopped nuts (walnuts, pecans, or macadamias) – Adds crunch and texture.
½ cup raisins or dried cranberries – A chewy, fruity contrast.
Equipment Needed
1 large mixing bowl
1 medium mixing bowl
Rubber spatula or wooden spoon
9×5-inch loaf pan (standard size)
Parchment paper or nonstick spray
Cooling rack
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper to make removal easier.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined. This ensures the leavening agents are distributed throughout the batter so the bread rises evenly.
3. Combine the Wet Ingredients
In a large mixing bowl, whisk the eggs and sugar until slightly pale and well blended. Add the oil (or melted butter), vanilla, and the entire can of crushed pineapple with its juice. Stir until everything is well combined.
4. Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula. Be careful not to overmix — once the flour disappears into the batter, stop stirring. Overmixing can make the bread dense and tough instead of light and moist.
5. Add Optional Mix-Ins
If you’re using coconut, nuts, or dried fruit, fold them in gently at this stage.
6. Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but there should be no raw batter).
7. Cool and Slice
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps prevent sogginess from condensation.
Serving Suggestions
Breakfast: Serve a thick slice with a pat of butter or cream cheese for a tropical morning treat.
Afternoon Snack: Pair it with a cup of black tea, iced coffee, or a fruit smoothie.
Dessert: Lightly toast a slice and drizzle with honey, or top with a scoop of vanilla ice cream for an indulgent twist.
Storage and Freezing
Room Temperature: Wrap tightly in plastic wrap or keep in an airtight container for up to 3 days.
Refrigerator: Stores well for about 1 week, though it may dry slightly.
Freezer: Wrap the loaf (or individual slices) in foil and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or warm slices briefly in the microwave before serving.
Tips for the Best Pineapple Quick Bread
Use the juice: Do not drain the crushed pineapple — the liquid is what makes the bread moist and flavorful.
Add spice carefully: A pinch of cinnamon or nutmeg enhances the flavor, but too much can overpower the pineapple.
Check doneness early: Ovens vary, so start checking your bread at the 50-minute mark.
Make it festive: For special occasions, glaze the cooled loaf with a simple powdered sugar and pineapple juice icing.
Final Thoughts
This Moist Pineapple Quick Bread is everything a homemade treat should be: easy to make, versatile, and bursting with flavor. Its sunny tropical notes make it a welcome change from traditional banana or zucchini bread, while the simplicity of preparation ensures it’s a recipe you’ll return to again and again.
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