Print

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/pineapple-bread-recipe/