Of course! Pineapple Quick Bread is a wonderfully moist, slightly tropical, and incredibly easy bread to make. It’s perfect for breakfast, a snack, or a gift.
This recipe is simple, forgiving, and packed with pineapple flavor.
Pineapple Quick Bread
This bread is known for its exceptional moisture, thanks to the crushed pineapple and its juice.
Ingredients
· 2 cups all-purpose flour
· 1 cup granulated sugar
· 2 teaspoons baking soda
· ½ teaspoon salt
· 2 large eggs, beaten
· 1 can (20 oz / 567g) crushed pineapple in juice, undrained
· ½ cup vegetable oil or melted coconut oil
· 1 teaspoon vanilla extract
· Optional Add-Ins:
· ½ cup chopped pecans or walnuts
· ½ cup shredded sweetened coconut
· ½ cup maraschino cherries, chopped and patted dry
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. If you’re using any optional add-ins like nuts or coconut, toss them with the dry ingredients. This helps prevent them from sinking to the bottom of the bread.
- Mix Wet Ingredients: In a separate medium bowl, mix the beaten eggs, undrained crushed pineapple, oil, and vanilla extract. Stir until just combined.
- Combine: Pour the wet pineapple mixture into the dry ingredients. Stir with a spatula just until the flour is moistened and no dry streaks remain. Do not overmix; a few lumps are perfectly fine. Overmixing will make the bread tough.
- Bake: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
- Cool (This is Important!): Let the bread cool in the pan for about 15-20 minutes. Then, run a knife around the edges to loosen it and carefully transfer it to a wire rack to cool completely. This bread is very moist and can break easily if turned out while too hot.
Cream Cheese Glaze (Optional but Highly Recommended)
This simple glaze takes the bread from great to incredible.
· 4 oz (113g) cream cheese, softened
· ¾ cup powdered sugar, sifted
· 1-2 tablespoons milk or pineapple juice
· ½ teaspoon vanilla extract
Instructions: In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar. Add vanilla and 1 tablespoon of milk/juice. Beat until smooth, adding more liquid a teaspoon at a time until you reach a thick but pourable consistency. Drizzle over the completely cooled bread.
Recipe Tips & FAQs
· Why undrained pineapple? The juice from the can is crucial for the bread’s moisture and flavor. Don’t drain it!
· Can I use pineapple chunks? Yes, but pulse them a few times in a food processor or chop them finely so they distribute evenly throughout the bread.
· Testing for Doneness: Because this bread is so moist, the toothpick test is essential. If the top is browning too quickly but the center is still wet, tent it loosely with aluminum foil for the last 15 minutes of baking.
· Storage: Store cooled bread in an airtight container at room temperature for 1-2 days. For longer storage, keep it in the refrigerator for up to a week due to the fruit content. It also freezes beautifully (without glaze) for up to 3 months. Wrap it tightly in plastic wrap and then foil.
· Muffin Version: This batter makes excellent muffins! Fill lined muffin cups ⅔ full and bake at 350°F (175°C) for 20-25 minutes.
Enjoy your delicious, sunny-sweet pineapple bread