Pineapple Quick Bread
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.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breads / Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Bread
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon sea salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
19 ounces crushed pineapple (drained, reserve juice)
For the Pineapple Glaze
6 teaspoons powdered sugar
2 tablespoons reserved pineapple juice
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking soda, and sea salt.
In a stand or hand mixer, cream the sugar and softened butter for about 5 minutes until light and fluffy.
Add eggs and vanilla extract. Mix until just combined.
Gradually add the dry ingredients to the wet mixture. Mix until incorporated, scraping down the sides as needed.
Gently fold in the drained crushed pineapple. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack before removing from the pan.
To make the glaze, whisk powdered sugar with reserved pineapple juice until smooth.
Drizzle glaze over the fully cooled bread. Let set before slicing.
Notes
Use canned crushed pineapple for best moisture and texture. Fresh pineapple is too dense and less juicy.
Drain the pineapple well but keep the juice for the glaze.
For thicker glaze, add extra powdered sugar 1 teaspoon at a time.
If bread turns out dry, brush extra pineapple juice over the warm loaf and let it soak in.
Freeze leftovers tightly wrapped for up to 2–3 months. Thaw at room temperature and warm in a 300°F oven for 10 minutes before serving.
Find it online: https://elladishes.com/pineapple-quick-bread/
