I love how easy this recipe is to make, even without advanced baking skills. I simply mix the ingredients, fold in the crushed pineapple, and let the oven do the rest. The canned crushed pineapple keeps the bread incredibly moist, which is the secret to its perfect texture.
I also enjoy adding the simple pineapple glaze on top. It gives the bread an extra touch of sweetness and makes each slice look beautiful. Whether I serve it for guests or keep it for my family, it never lasts long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
All-purpose flour: 2 cups Baking soda: 1 teaspoon Sea salt: 1/2 teaspoon Granulated sugar: 3/4 cup Unsalted butter, softened: 1/2 cup Large eggs: 2 Pure vanilla extract: 2 teaspoons Crushed pineapple (drained, reserve juice): 19 ounces
For the pineapple glaze:
Powdered sugar: 6 teaspoons Pineapple juice (reserved): 2 tablespoons
Directions
I start by preheating my oven to 350°F and greasing a 9×5-inch loaf pan. I sometimes line it with parchment paper so I can easily lift the bread out later.
In a medium bowl, I whisk together the flour, baking soda, and sea salt.
Using a stand or hand mixer, I cream the sugar and softened butter for about 5 minutes until light and fluffy. Then I add the eggs and vanilla extract, mixing just until combined.
I gradually add the dry flour mixture to the wet ingredients, mixing gently. I use a spatula to scrape down the sides to make sure everything blends evenly.
Next, I gently fold in the drained crushed pineapple.
I transfer the batter into the prepared loaf pan and spread it evenly. Then I bake it for about 55 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let the bread cool completely on a wire rack before removing it from the pan.
To make the glaze, I mix the powdered sugar with the reserved pineapple juice until smooth, then drizzle it over the cooled bread. If I want a thicker glaze, I add a little more powdered sugar until I reach the consistency I like.
Servings and timing
This recipe makes one 9×5-inch loaf, which I usually slice into 8 to 10 servings.
Prep time: 10 minutes Bake time: 55 minutes Cooling time: about 1 hour Total time: about 2 hours
Variations
I sometimes add chopped walnuts or pecans for a bit of crunch. If I want a more tropical flavor, I mix in a handful of shredded coconut.
For a brighter citrus note, I add a teaspoon of lemon zest to the batter. I also occasionally skip the glaze and dust the top with powdered sugar for a lighter finish.
storage/reheating
I store the cooled bread in an airtight container at room temperature for up to 3 days. If I want it to last longer, I keep it in the refrigerator for up to a week.
To freeze, I let the loaf cool completely, then wrap it tightly in plastic wrap followed by foil. I freeze it for up to 2–3 months. When I’m ready to serve, I thaw it at room temperature and warm it in a 300°F oven for about 10 minutes to refresh the texture.
FAQs
Should I use fresh or canned pineapple?
I always use canned crushed pineapple because it provides the perfect amount of moisture and flavor. Fresh pineapple is too firm and doesn’t release enough liquid for this recipe.
What if my bread turns out dry?
If my bread seems dry, I probably drained too much juice from the pineapple. I can poke small holes in the warm loaf and pour a little reserved pineapple juice over the top to help restore moisture.
How do I remove the bread cleanly from the pan?
I like lining my loaf pan with parchment paper and leaving some overhang on the sides. This allows me to lift the entire loaf out easily without crumbling.
Should I glaze the bread while it’s hot?
I wait until the bread is completely cool before glazing. This helps the glaze set evenly on top instead of soaking into the loaf.
Can I freeze leftover slices instead of the whole loaf?
Yes, I often slice the bread first and wrap individual pieces. That way, I can thaw just one slice at a time whenever I want a quick treat.
Conclusion
I keep coming back to this pineapple quick bread recipe because it’s simple, reliable, and full of sweet tropical flavor. The crushed pineapple keeps it incredibly moist, and the light glaze adds the perfect finishing touch. Whenever I bake this loaf, it quickly becomes the highlight of the table, and I always look forward to the next slice.
Pineapple Quick Bread is soft, moist, and bursting with sweet tropical pineapple flavor. Made with crushed canned pineapple and topped with a simple pineapple glaze, this easy homemade loaf is perfect for brunch, holidays, or an afternoon treat.
