There’s something magical about the aroma of freshly baked pineapple bread wafting through your kitchen—it’s sweet, tangy, and utterly comforting. This delightful treat is a perfect harmony of bold flavors and soft textures, making it an instant crowd-pleaser.
Whether you’re craving a tropical twist on classic quick bread or looking for a show-stopping dessert, this recipe delivers every time.
I still remember the first time I made pineapple bread. It was a rainy afternoon, and my kitchen transformed into a warm, fragrant haven as the scent of caramelized sugar, juicy pineapples, and buttery batter filled the air.
What struck me most was how effortlessly simple ingredients came together to create such a complex flavor profile—sweetness from ripe pineapple chunks balanced by hints of vanilla and cinnamon. That day, I fell in love with its versatility.
You can adjust the sweetness, add nuts for crunch, or even incorporate spices like cardamom for an exotic touch. Serve it plain, toasted with butter, or paired with cream cheese frosting—it’s always a winner!
This unique blend of tropical flair and homely comfort makes pineapple bread unforgettable. So grab your apron, and let’s dive into this easy-to-follow recipe that promises to become a staple in your baking repertoire.
Overview of the Recipe
Pineapple bread has roots in both American and Caribbean cuisines, where resourceful cooks turned leftover canned pineapple into moist, flavorful loaves. Over time, this humble creation evolved into a beloved favorite, celebrated for its ability to brighten any table. Today, it’s cherished worldwide for its simplicity and adaptability.
Recipe Details
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 65 mins
- Servings: 1 loaf (8 slices)
- Dietary Tags: Vegetarian, Can Be Made Gluten-Free
- Difficulty Level: Easy
Why You’ll Love This Recipe
What sets pineapple bread apart is its incredible balance of flavors and textures. Each bite bursts with the natural sweetness of pineapple, complemented by subtle notes of spice and vanilla. The result? A tender crumb that melts in your mouth, punctuated by juicy pineapple bits scattered throughout. Plus, it’s incredibly forgiving—if you’re new to baking, don’t worry; this recipe practically guarantees success.
Beyond taste, pineapple bread shines because of its versatility. Want to make it healthier? Swap refined sugar for coconut sugar or use whole wheat flour.
Prefer a decadent twist? Fold in chocolate chips or drizzle with a glaze. No matter how you customize it, one thing remains constant: everyone who tries it will ask for seconds. From breakfast to brunch to dessert, this bread fits seamlessly into any meal—and trust us, once you bake it, you’ll be hooked!
Ingredients List for Pineapple Bread
Here’s everything you need to whip up this scrumptious loaf:
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted (or coconut oil for dairy-free option)
- ¾ cup granulated sugar (or brown sugar for deeper flavor)
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1 cup crushed pineapple, drained (reserve 2 tablespoons juice)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
Substitutions: Almond milk (or regular milk) can replace reserved pineapple juice if needed. For nut allergies, omit nuts entirely or substitute with sunflower seeds.
Step-by-Step Instructions for Making Pineapple Bread
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a standard loaf pan (9×5 inches) with butter or nonstick spray, then line it with parchment paper for easy removal later.
Pro Tip: Dusting the pan lightly with flour after greasing ensures nothing sticks.
Mix Dry Ingredients: In a medium bowl, whisk together 1 cup of flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon cinnamon until evenly combined.
Visual Cue: The mixture should look uniform and free of lumps.
Combine Wet Ingredients: In a separate large bowl, mix ½ cup melted butter, ¾ cup sugar, 2 beaten eggs, and 1 teaspoon vanilla extract until smooth. Stir in the crushed pineapple and its reserved juice.
Pro Tip: Don’t overmix; just combine until incorporated to keep the bread tender.
Blend Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently until no streaks of flour remain. Avoid overmixing to prevent dense bread. Fold in optional nuts or shredded coconut if using.
Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
Visual Cue: The top should be golden brown and slightly cracked.
Cool Before Serving: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tip: Letting it rest improves the texture and makes slicing easier.
Serving Suggestions & Pairing Ideas
- Serve warm slices with a pat of butter or cream cheese spread for an indulgent treat.
- Pair with a hot cup of coffee or tea for breakfast or brunch.
- For dessert, drizzle with a simple glaze made from powdered sugar and reserved pineapple juice.
- Garnish with toasted coconut flakes or chopped nuts for added flair.
Storage and Reheating Tips
- Fridge: Store wrapped tightly in plastic wrap or an airtight container for up to 5 days.
- Freezer: Wrap individual slices in foil or place them in freezer-safe bags for up to 3 months. Thaw at room temperature when ready to enjoy.
- Reheating: Warm slices in the microwave for 10–15 seconds or toast them in a toaster oven for a crispy exterior.
Variations and Substitutions
- Alternative Flours: Use almond flour or oat flour for a gluten-free option.
- Vegan Version: Substitute eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg), and use coconut oil instead of butter.
- Add-ins: Swap walnuts for pecans, or add dried cranberries or white chocolate chips for extra sweetness.
- Spices: Experiment with nutmeg or cardamom for a unique twist.
Nutritional Info
Per serving (1 slice):
- Calories: ~220 kcal
- Protein: 3g
- Carbohydrates: 35g
- Fat: 9g
Nutritional values are estimates and may vary based on specific ingredients used.
Conclusion
There’s nothing quite like pulling a fragrant loaf of pineapple bread out of the oven—it’s a moment that fills your home with warmth and happiness. Whether you’re baking for family, friends, or just yourself, this recipe is sure to impress. Give it a try, and let us know how it turns out! Rate the recipe, leave a comment, or share photos of your creation—we’d love to see your take on this tropical delight.
FAQs
Q1: Can I use fresh pineapple instead of canned?
A1: Absolutely! Dice fresh pineapple finely and drain excess liquid before adding it to the batter.
Q2: How do I make this recipe nut-free?
A2: Simply omit the nuts or replace them with seeds like sunflower or pumpkin for crunch.
Q3: My bread sank in the middle—what happened?
A3: This could be due to underbaking or opening the oven door too early. Make sure the toothpick test confirms doneness before removing it from the oven.
Q4: Can I double the recipe?
A4: Yes! Just ensure you adjust the baking time slightly if using multiple pans.
Q5: Is this bread healthy?
A5: While it contains natural sugars from pineapple, you can reduce sugar content or use whole-grain flours to make it healthier.
Q6: Can I freeze the batter?
A6: It’s best to freeze baked bread rather than raw batter, as leavening agents lose effectiveness over time.
