Pineapple Quick Bread: My Favorite Tropical Treat in Every Slice

Name: Pineapple Quick Bread: My Favorite Tropical Treat in Every Slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 loaf (approximately 8 servings)
Cuisine: Tropical
Ingredients: 1 cup granulated sugar; 1 teaspoon baking soda; 2 teaspoons salt; 2 cups vegetable oil; 1 teaspoon vanilla extract; 2 cups chopped nuts (walnuts or pecans work beautifully); 2 cups crushed pineapple, drained; 3 cups all-purpose flour; 4 large eggs

March 21, 2025

Recipes

There’s something about pineapple that instantly transports me to sunshine and island breezes. Whenever I need a burst of tropical flavor, this pineapple quick bread is my go-to. It’s soft, moist, and loaded with bright pineapple sweetness that makes every bite feel like a little vacation. Whether I’m making it for a family brunch, gifting a loaf to a friend, or just indulging with my morning coffee, this bread always hits the spot.

Why You’ll Love This Pineapple Quick Bread

Super moist with bursts of pineapple in every bite.
Quick and easy to mix up with no yeast required.
Perfect for breakfast, snacking, or dessert.
Can be frozen for later or enjoyed fresh from the oven.

Ingredients You’ll Need

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 can (20 oz) crushed pineapple, undrained
Optional: 1/2 cup chopped nuts (walnuts or pecans work beautifully)

How I Make Pineapple Quick Bread

1. Preheat the oven

I start by preheating my oven to 350°F (175°C) and greasing a standard loaf pan with either butter or nonstick spray.

2. Combine dry ingredients

In a large mixing bowl, I whisk together the flour, sugar, baking soda, and salt until everything is evenly distributed.

3. Mix the wet ingredients

In another bowl, I lightly beat the eggs and then stir in the vegetable oil, vanilla extract, and the entire can of crushed pineapple (juice included).

4. Combine everything

I pour the wet ingredients into the dry ingredients and gently mix until just combined. If I’m adding nuts, I fold them in at this point.

5. Bake

I pour the batter into the prepared loaf pan and bake for 50-60 minutes. I always do the toothpick test around the 50-minute mark — if it comes out clean or with a few moist crumbs, it’s ready.

6. Cool and slice

I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Once it’s completely cooled (if I can wait that long!), I slice it and enjoy.

My Tips for the Perfect Pineapple Bread

Don’t overmix! Stir just until the batter comes together for the fluffiest texture.
Let the bread cool completely before slicing to avoid crumbling.
Add a glaze of powdered sugar and pineapple juice if you want to dress it up for guests.
Store leftovers in an airtight container for up to 4 days — if it lasts that long.

What I Love to Serve With Pineapple Quick Bread

A hot cup of coffee or tea for a simple breakfast.
Fresh berries and whipped cream for a dessert-style twist.
A dollop of Greek yogurt and honey on top for a balanced snack.

Frequently Asked Questions

Q: Can I use fresh pineapple instead of canned?
A: You can, but make sure to finely crush it and use any juice that comes with it for that moist texture.

Q: How do I freeze pineapple bread?
A: Wrap the loaf tightly in plastic wrap and then foil. Freeze for up to three months. Thaw overnight at room temperature.

Q: Can I make this into muffins?
A: Yes! Just adjust the baking time to about 20-25 minutes and keep an eye on them.

Why You’ll Want to Make This Again and Again

This pineapple quick bread is everything I love about baking — simple, full of flavor, and always met with smiles. The tropical pineapple flavor mixed with a moist, tender crumb makes it irresistible. Whether you’re sharing it with friends or keeping it all to yourself (no judgment here), it’s one of those recipes that feels special but is so easy to make.