Pineapple quick bread is one of the best baked goods that can spoil your tastebuds with its soft, moist texture and sweet tropical flavor. You can prepare the ingredients in just 10 minutes and bake it within an hour to enjoy this perfect recipe. It is great for any occasion like holidays, birthdays, and even a weekend brunch. I have been making this recipe for years and my family is just crazy about it. You can say that for any pineapple lover like me, this bread is hands down a favorite.
You do not need any expert baking skills to make this recipe, it is that easy. Believe me, you are going to love this quick bread so much. The key is using crushed canned pineapple so the bread bakes up incredibly moist. Topping it with a simple glaze gives it an extra touch of sweetness.
Should I Use Fresh or Canned Pineapple?
Canned crushed pineapple is best for getting the moisture and flavor needed for this bread. I recommend draining the juice into a measuring cup because you’ll need some for the glaze later. Fresh pineapple is too dense and doesn’t provide enough liquid. Trust me, stick with canned!
What If My Bread Is Too Dry?
If your bread bakes up dry rather than moist, you likely didn’t drain enough juice from the canned pineapple. That juice is key for providing moisture. As a fix, you can poke holes in the bread while it’s still warm and pour a bit of extra pineapple juice over the top. Let it soak in for an hour before slicing.
How Do I Get The Bread Out Cleanly?
Lining your loaf pan with parchment paper will help the bread come out easily with no crumbling. The paper overhangs the sides so you can lift the entire loaf out. I highly recommend this trick for perfect slices every time.
Should I Glaze The Bread While Hot?
I recommend glazing the bread only once it has completely cooled. If you pour the warm glaze over a hot loaf, it will soak in unevenly. Cooling it first allows the glaze to set up nicely on top in an even layer. Then you get pretty slices with visible glaze ribbons.
Can I Freeze The Leftovers?
Freezing any extras is a great way to save this quick bread. First let the loaf cool completely after baking, then wrap tightly in plastic wrap followed by foil. It keeps frozen for 2-3 months. Thaw at room temperature then refresh in a 300°F oven for about 10 minutes before serving.
Pineapple Quick Bread Recipe
- Loaf Pan (9×5 inches)
- Stand or Hand Mixer
- Cooling Rack (Wire type)
- All-Purpose Flour: 2 cups
- Baking Soda: 1 teaspoon
- Sea Salt: 1/2 teaspoon
- Granulated Sugar: 3/4 cup
- Unsalted Butter (Softened): 1/2 cup
- Large Eggs: 2
- Pure Vanilla Extract: 2 teaspoons
- Crushed Pineapple (Drained, but keep the juice): 19 ounces
For the Pineapple Glaze:
- Powdered Sugar: 6 teaspoons
- Pineapple Juice (Reserved from crushed pineapple): 2 tablespoons
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan. Optionally, use parchment paper for easy removal.
- Whisk flour, baking soda, and sea salt in a medium bowl.
- In a mixer, cream sugar and butter for about 5 minutes. Then, add eggs and vanilla extract, mixing briefly.
- Gradually incorporate the flour mixture. Use a spatula to ensure even mixing.
- Fold in the drained pineapple gently.
- Transfer the batter to the prepared pan and spread evenly.
- Bake for approximately 55 minutes.
- Allow the bread to cool completely on a wire rack before removing from the pan.
- Prepare the glaze by mixing powdered sugar with pineapple juice, and then drizzle over the cooled bread.
- This recipe creates a light glaze. For a thicker consistency, incrementally add powdered sugar to the base recipe.