There’s something truly irresistible about the combination of sweet, juicy pineapple and a soft, moist bread that melts in your mouth. This Pineapple Quick Bread is the ultimate no-fuss recipe, requiring no yeast, no rising time—just a simple mix-and-bake process. Perfect for breakfast, a midday snack, or a light dessert, this bread delivers a tropical flavor that will have everyone asking for seconds.
What makes this bread so special is the crushed pineapple, which not only infuses the loaf with natural sweetness but also ensures it stays incredibly moist. The addition of vanilla and melted butter enhances the richness, while the option of chopped nuts provides a delightful crunch. Best of all, the recipe is straightforward and beginner-friendly, making it a go-to for quick and satisfying homemade baking.
Whether you’re looking for a comforting treat to enjoy with your morning coffee or a simple dessert to share with friends and family, this Pineapple Quick Bread is a winner. It requires just a handful of pantry staples, yet the results are bakery-worthy. Serve it warm with a pat of butter, or enjoy it as-is for a naturally delicious experience.
So, if you’re in the mood for a tropical twist on classic quick bread, this recipe is one you’ll want to keep in your collection. Let’s get baking!
Servings and Timing
Makes: 1 loaf
Total Time: 1 hour
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple (with juice)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs, then mix in the melted butter, vanilla extract, and crushed pineapple (including its juice). Stir until smooth.
- Make the Batter: Gradually add the wet ingredients to the dry mixture, stirring until just combined. Be careful not to overmix. Fold in the chopped nuts if using.
- Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Variations
- Coconut Twist: Add ½ cup shredded coconut to the batter for an extra tropical touch.
- Citrus Zing: Stir in 1 teaspoon of orange or lemon zest for a fresh flavor boost.
- Spiced Version: Enhance the warmth by adding ½ teaspoon of cinnamon or nutmeg.
- Healthier Swap: Replace half the flour with whole wheat flour and use coconut sugar instead of granulated sugar.
Tips
- For extra moisture, brush the top of the loaf with a little pineapple juice after baking.
- If you prefer a sweeter loaf, sprinkle a bit of brown sugar on top before baking for a caramelized crust.
- Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
- This bread freezes well! Wrap slices individually and store in the freezer for up to three months.
With its tropical pineapple flavor and perfectly soft texture, this Pineapple Quick Bread is guaranteed to disappear quickly. Enjoy it with your favorite spread or as a delightful standalone treat!
