Pineapple Bread Recipe

Introduction

Pineapple bread is a moist, flavorful treat that combines the tropical sweetness of pineapple with a tender, cake-like crumb. It’s easy to make and perfect for breakfast, snacking, or dessert. This recipe also offers optional add-ins like coconut or nuts for extra texture and taste.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup sugar
• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• 1 can (8 oz) crushed pineapple with juice (do not drain)
• Optional: ½ cup shredded coconut or chopped nuts (walnuts or pecans)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together the dry ingredients: flour, baking powder, salt, and sugar until well combined.
3. Step 3: In a separate bowl, beat the eggs, then whisk in the oil, vanilla extract, and the entire can of crushed pineapple with its juice.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. Fold in the optional shredded coconut or chopped nuts if using.
5. Step 5: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Step 6: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 15 to 20 minutes of baking.
7. Step 7: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Slice and serve warm or at room temperature.

Tips & Variations

• For a richer flavor, substitute vegetable oil with melted butter.
• Add nuts or shredded coconut for extra texture and taste.
• Use fresh crushed pineapple if you prefer, just be sure to include the juice for moisture.
• Don’t overmix the batter to keep the bread light and tender.
• If you like a sweeter bread, sprinkle a little sugar on top before baking for a light crust.

Storage

Store pineapple bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to 1 week or freeze slices for up to 3 months. Reheat slices in a toaster or microwave briefly to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh crushed pineapple works well. Be sure to include the juice to keep the bread moist. You might need to slightly adjust baking time if the fresh pineapple adds extra moisture.

How do I prevent the bread from drying out?

Using the pineapple juice in the batter adds moisture, and avoiding overbaking helps keep it tender. Store the bread properly in an airtight container to retain freshness.

Pineapple Bread Recipe

Print Recipe

★★★★★

4.9 from 315 reviews

This moist and flavorful Pineapple Bread combines the sweetness of crushed pineapple with a tender crumb, making it a delightful treat perfect for breakfast, snack time, or dessert. With optional additions like shredded coconut or nuts, this simple loaf offers a tropical twist that’s easy to prepare and bake.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 10-20 minutes
• Yield: 6 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• ⅔ cup sugar

Wet Ingredients

• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• 1 can (8 oz) crushed pineapple with juice – do not drain

Optional

• ½ cup shredded coconut
• ½ cup chopped nuts (walnuts or pecans)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar to ensure even distribution of the leavening agents and salt.
3. Mix Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil (or melted butter), vanilla extract, and entire can of crushed pineapple including juice. This will add moisture and sweetness to the bread.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; avoid overmixing to keep the bread tender. If using, fold in shredded coconut or chopped nuts at this stage.
5. Pour Batter and Bake: Transfer the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, loosely cover the bread with aluminum foil for the last 15 to 20 minutes of baking.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature for best flavor.

Notes

• Do not drain the pineapple; using the juice adds moisture and flavor to the bread.
• If you prefer, substitute vegetable oil with melted butter for a richer flavor.
• Optional shredded coconut or nuts add texture and extra taste but can be omitted for a simpler bread.
• Check bread at 55 minutes to avoid overbaking, especially if using a dark or nonstick pan.
• Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Pineapple bread, tropical bread, quick bread, moist pineapple bread, coconut bread, nut bread, sweet loaf