Ever wish you could capture that tropical vacation feeling in your kitchen? This Pineapple Bread Recipe does exactly that. It’s moist, golden, and bursting with fruity flavor, like sunshine in loaf form.
I love baking this on lazy weekends or when I need a sweet pick-me-up. The crushed pineapple adds natural juiciness, and a touch of cinnamon brings just the right cozy balance. It’s simple, versatile, and always a hit whether you serve it for breakfast, brunch, or a midday treat.
Let’s dive into this slice of tropical happiness!
Table of contents
Why You’ll Love This Juicy, Tropical Loaf
Here’s why this pineapple bread deserves a permanent spot in your recipe rotation:
- Ultra-moist texture from crushed pineapple and its natural juices.
- Naturally sweet and fruity without needing loads of added sugar.
- Versatile – works as a breakfast loaf, snack cake, or even a casual dessert.
- Freezer-friendly – perfect for making ahead or gifting.
- Easy to adapt – make it vegan, gluten-free, or nut-free with a few simple swaps.
Customizing Your Pineapple Bread
Want to make this recipe work for your lifestyle or pantry? Try these ideas:
- Gluten-Free: Swap all-purpose flour for a 1-to-1 gluten-free blend.
- Vegan: Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and use coconut oil or vegan butter.
- Add-ins: Toss in chopped nuts (like pecans or macadamias), shredded coconut, or even a handful of white chocolate chips for extra decadence.
- Lower Sugar: Reduce the sugar to ½ cup and add a banana for natural sweetness and extra moisture.
Recipe Card
Pineapple Bread Recipe
Course: Brunch, BreakfastDifficulty: Easy10
servings15
minutes1
hour275
kcalMoist, fruity, and kissed with cinnamon, this pineapple bread brings warm, sunny flavors to your kitchen no matter the season.
Ingredients
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¾ cup granulated sugar
2 large eggs
½ cup neutral oil
1 tsp vanilla extract
1 (20 oz) can crushed pineapple, with juice
½ cup chopped nuts (optional)
¼ cup shredded coconut (optional)
Directions
- Preheat and Prep (5 minutes): Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Mix the Dry Ingredients (5 minutes): In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- Combine Wet Ingredients (5 minutes): In another bowl, whisk together sugar, eggs, oil, and vanilla until smooth. Add the crushed pineapple with juice and stir until well mixed.
- Combine Wet and Dry (2 minutes): Pour the wet ingredients into the dry and gently stir until just combined. Be careful not to overmix, a few lumps are okay.
- Add Optional Goodies (2 minutes): Fold in chopped nuts and/or shredded coconut if using.
- Bake (55–65 minutes): Pour the batter into your prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and lightly cracked.
- Cool and Slice (30 minutes): Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
- Don’t drain the pineapple, the juice is key!
- Add coconut for a tropical twist.
- For extra flavor, add a dash of almond extract.
A Few Little Tips to Help You Nail It
Here’s what I’ve learned from making this loaf dozens of times:
- Don’t drain the pineapple! The juice adds so much flavor and moisture.
- Use room temperature eggs, they mix in better and help with texture.
- Let it cool before slicing so it holds together beautifully.
- Add a sprinkle of sugar on top before baking for a delicate, crunchy crust.
Delicious Variations to Try
One of the things I love most about this pineapple bread is how easy it is to make it your own. Whether you’re in the mood for something a little nuttier, a touch spicier, or even a bit more tropical, there are plenty of ways to switch things up while keeping all that delicious pineapple goodness front and center.
- Coconut-Pineapple Bread: Amp up the tropical vibes by adding ¾ cup shredded coconut and topping with a drizzle of coconut glaze.
- Pineapple Banana Bread: Sub half the pineapple with mashed ripe banana for a more tender, fruit-forward loaf.
- Spiced Pineapple Bread: Add ¼ tsp nutmeg and a pinch of cloves for a warm, cozy flavor, perfect for fall baking.
- Pineapple Carrot Bread: Stir in ¾ cup finely grated carrot for a veggie-packed twist that’s great for brunch.
- Gluten-Free Pineapple Bread: Use a good 1-to-1 gluten-free flour and check that your baking soda is certified GF. The result is just as moist and flavorful.
FAQs About Pineapple Bread Recipe
Yes, just make sure it’s very finely crushed and juicy. You may need to add a few tablespoons of pineapple juice or water to make up for the liquid in canned.
Absolutely! It tastes even better the next day and freezes well for up to 3 months.
This usually means it was underbaked. Make sure a toothpick comes out clean and give it the full 60 minutes if needed.
Nope! They’re optional. The bread is still delicious without them.
Yes! Scoop into a muffin tin and bake at 350°F for 20–25 minutes.
Storing it tightly wrapped at room temperature or in the fridge helps. And remember, don’t skip the pineapple juice!
Let’s Keep the Tropical Vibes Going
And there you have it, a Pineapple Bread Recipe that’s as easy as it is delicious. Whether you enjoy it warm with a pat of butter or save a slice for your afternoon coffee break, this loaf is sure to become a repeat favorite. I hope it brings a little brightness to your table and inspires you to keep baking with bold, fun flavors.
If you’re feeling the tropical mood, you might also love trying this Pineapple Upside Down Cake Recipe or the ultra-comforting Butter Mochi Recipe. Want something fruity but a little lighter? Check out this refreshing Mango Sticky Rice Recipe.
Let me know if you give it a try, I’d love to hear how it turns out! Don’t forget to tag me or leave a comment with your favorite twist on the recipe. Happy baking!
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