Pineapple Quick Bread

Soft and moist, this pineapple quick bread requires no yeast and no rise time! It’s made with crushed pineapple and topped with a delicate pineapple glaze for an all-around delicious loaf to enjoy as breakfast, lunch, or dessert.

Why this recipe works

Our pineapple quick bread incorporates crushed pineapple and its drained juices to create an incredibly moist pineapple-flavored loaf topped with a subtly sweet glaze. All you need is a little help from a mixer, a loaf pan, some staple kitchen ingredients, and 10 minutes of prep time.

So, what is a quick bread? Quick breads use a leavening agent such as baking soda and sometimes baking powder in place of yeast which means there’s no rise time involved. They can be whipped together and popped in the oven in no time and flavored whichever way you want, see our cantaloupe quick bread and peach bread for fun examples.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PINEAPPLE – We are using canned crushed pineapple. Be sure to drain the crushed pineapple and reserve the juices as you will need it for the glaze. It’s easiest to drain using a sieve or fine mesh strainer. Use a spoon to press down the crushed pineapple in the sieve. It does not need to be completely dry, but shouldn’t be overly wet. If the pineapple is too wet, it can cause the bread to sink in the middle or not bake through all the way.

BAKING SODA – Our leavening agent for this quick bread. Do not skip the baking soda.

GLAZE – This recipe makes a light glaze, for a thicker glaze use our recipe as a base and add a tablespoon of powdered sugar at a time until desired thickness.

How to Make Pineapple Quick Bread

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 and grease a 9×5 loaf pan.
   
   EXPERT TIP – Adding parchment paper with high sides will allow the loaf to come out easily as well.
   
   
2. In a medium bowl, whisk together all-purpose flour, baking soda and sea salt.
3. In a stand mixer, cream together sugar and butter with the paddle attachment on low-medium for about 5 minutes.
4. Add in eggs, vanilla extract and mix for another minute on the lowest setting.
5. Slowly add in flour mixture; be sure to lift the bottom of the mixing bowl with a spatula to incorporate all the ingredients evenly.
6. Add the drained crushed pineapple and run just to mix; you can do this by hand with a spatula.
7. Pour into greased pan and spread evenly.
8. Bake for about 55 minutes.
9. Cool loaf completely in the pan on a wire rack before removing.
10. Once cooled, remove the loaf from the pan and make your glaze by adding powdered sugar and pineapple juice into a small bowl and mix well.

Frequently Asked Questions & Expert Tips

Wrap pineapple quick bread in plastic wrap and store at room temperature in a cool, dry place for 3-4 days. You can also store it in an air-tight container. Avoid storing the bread in the refrigerator as it can dry it out.

Yes, this pineapple bread freezes well. To do so, wrap the loaf in plastic wrap followed by a layer of aluminum foil and place it inside a large ziptop bag. Freeze for up to 3 months. Thaw at room temperature.

Serving Suggestions

Enjoy pineapple quick bread as breakfast alongside a cup of coffee or tea, as a snack, or as dessert. Feel free to pop a slice in the toaster to warm it up!

More Quick Bread Recipes

• Banana Bread
• Starbucks Lemon Loaf
• Chocolate Zucchini Bread
• Lemon Blueberry Zucchini Bread
• Apple Bread

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!