Pineapple Bread

The aroma of freshly baked pineapple bread fills the air, bringing warmth and a hint of sweetness that instantly lifts the mood. This delightful treat is a perfect blend of flavors and textures, taking just about an hour from mixing to baking. The inclusion of crushed pineapple ensures a moist loaf that lasts longer than traditional bread.

This recipe is ideal for anyone looking to add a tropical twist to their baking repertoire. Whether for breakfast or an afternoon snack, it’s a great choice for gatherings or simple family meals. Pineapple bread can be made ahead and stored for a quick treat whenever you need a pick-me-up.

Why You’ll Love This Recipe

• The bread is incredibly moist thanks to the crushed pineapple.
• It’s an easy one-bowl recipe that requires minimal prep time.
• The optional shredded coconut adds an extra layer of texture and flavor.
• This bread tastes just as good warm as it does at room temperature.

What You’ll Need

Gather all your ingredients for a smooth baking experience.

For the Bread

• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• 1 can (8 oz) crushed pineapple with juice – do not drain
• Optional: 1/2 cup shredded coconut or chopped nuts (like walnuts or pecans)

Use melted butter for a richer flavor.

Substitutions & Swaps

• Use whole wheat flour for a healthier option.
• Substitute coconut oil for vegetable oil.
• Replace sugar with brown sugar for a deeper taste.
• Omit nuts for a nut-free version.

How to Make It

Prepare to create a delicious loaf of pineapple bread with these simple steps.

1. Preheat

Preheat the oven to 350°F (175°C). Lightly grease or line a 9×5-inch loaf pan with parchment paper.

2. Whisk Dry Ingredients

Whisk together the dry ingredients: flour, baking powder, salt, and sugar in a large bowl.

3. Combine Wet Ingredients

Combine the wet ingredients in another bowl: eggs, oil, vanilla, and the entire can of crushed pineapple with juice.

4. Mix Together

Pour the wet mixture into the dry ingredients. Stir until just combined—don’t overmix. If using, fold in the optional coconut or nuts.

5. Fill the Pan

Pour the batter into the prepared loaf pan and smooth the top.

6. Bake

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too fast, loosely tent with foil during the last 15–20 minutes.

7. Cool

Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

How to Store It

Fridge: store in an airtight container for up to 5 days.
Freezer: yes, wrap tightly for up to 3 months.
Reheat: microwave for 15-20 seconds or warm in the oven.

Tips for Best Results

• Ensure all ingredients are at room temperature for better mixing.
• Don’t overmix the batter; a few lumps are okay.
• Use fresh pineapple for a more vibrant flavor.
• Try adding spices like cinnamon for a unique twist.

Serving Suggestions

• Serve with a dollop of whipped cream for a delightful dessert.
• Pair with a cup of tea or coffee for a cozy breakfast.
• Enjoy as a snack on a warm summer day alongside fresh fruit.