Pineapple Quick Bread: A Tropical, Moist & Easy Treat


1. Prep & Preheat

  1. Preheat oven to 350°F (175°C).

  2. Grease a 9x5-inch loaf pan or line with parchment paper.

2. Mix Wet Ingredients

  1. In a large bowl, whisk together pineapple (with juice), sugars, oil, eggs, and vanilla until smooth.

3. Add Dry Ingredients

  1. Sift in flour, baking soda, baking powder, salt, and cinnamon.

  2. Stir just until combined (overmixing = tough bread).

  3. Fold in nuts or coconut if using.

4. Bake & Cool

  1. Pour batter into prepared pan.

  2. Bake 50–60 minutes until a toothpick comes out clean.

  3. Cool 10 minutes in pan, then transfer to a wire rack.

5. Optional Glaze (If desired)

  • Whisk 2 oz cream cheese, ½ cup powdered sugar, 1 tbsp milk, and ½ tsp vanilla until smooth. Drizzle over cooled bread.

Pro Tips for the Best Pineapple Bread

🍍 Use fresh pineapple? Drain excess juice to avoid soggy bread.
🔥 For a golden crust – Brush loaf with melted butter before baking.
⏳ Storage – Keeps 3 days at room temp or freeze for 1 month.

 

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