Pineapple Quick Bread Recipe

Ever have one of those days where you need a little sunshine in your kitchen? That’s exactly what inspired this Pineapple Quick Bread. I was craving something warm, buttery, and a little bit exotic something that felt like a mini vacation without leaving the house. The sweet aroma of pineapple wafting through the oven gave me all the tropical vibes I needed to turn a gloomy afternoon into a bright one. This loaf is the kind of recipe you whip up for brunch with friends, a lazy weekend snack, or when you just want to feel like you’re on a beach with a fruity drink in hand (minus the sand). It’s easy, it’s moist, and it disappears fast.

Why You’ll Love This Recipe

• Moist and Buttery: Thanks to sour cream and pineapple juice, the crumb is soft, tender, and full of flavor.
• Tropical Flavor: Every bite bursts with real pineapple—both crushed and juiced—for that true island vibe.
• Easy to Make: No need for fancy equipment or steps. Simple ingredients and a classic method make this a beginner-friendly bake.
• Customizable: Want it spicier? Add a pinch of cinnamon or ginger. Like texture? Toss in chopped nuts or coconut.
• Perfect for Any Time: It works as breakfast, a snack, or even dessert with a scoop of vanilla ice cream.
• Freezer-Friendly: Make it ahead, freeze it, and enjoy later—it keeps beautifully.

Ingredients You’ll Need

For the Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• ½ cup pineapple juice
• ½ cup sour cream

For the Pineapple Glaze:

• ½ cup powdered sugar
• 2 tablespoons pineapple juice

For Garnish:

• ¼ cup chopped pineapple pieces
• 1 tablespoon shredded coconut (optional)

Step-by-Step Instructions

1. Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or a light coating of butter. You can also line it with parchment paper for easy removal.

2. Combine Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later—this will be your dry mix.

3. Cream Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2–3 minutes. The air incorporated here helps make the bread nice and soft.

4. Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract until everything is smooth and creamy.

5. Mix in the Pineapple Goodness
Fold in the crushed pineapple, pineapple juice, and sour cream. Your batter might look a little curdled at this stage—that’s totally fine. The moisture will make the bread extra tender once baked.

6. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients. Mix until just combined—don’t overmix, or your bread might turn out dense instead of fluffy.

7. Pour and Smooth
Pour the batter into your prepared loaf pan. Use a spatula to smooth out the top evenly. Give the pan a gentle tap on the counter to pop any air bubbles.

8. Bake to Golden Perfection
Bake the bread for 50–55 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent it with foil.

9. Cool Down
Let the loaf cool in the pan for 10 minutes. Then carefully remove it and transfer it to a wire rack to cool completely. The bread needs to be just slightly warm before you glaze it.

10. Whisk the Glaze
In a small bowl, mix the powdered sugar with pineapple juice until smooth and pourable. If it’s too thick, add a few extra drops of juice.

11. Glaze and Garnish
Drizzle the glaze over the warm (not hot!) bread. Sprinkle chopped pineapple and shredded coconut on top for a pretty, tropical finish.

12. Slice and Serve
Once the glaze sets a bit, slice into thick, golden pieces and serve. It’s wonderful fresh but also amazing toasted with a little butter the next day.

Variations

• Make It Gluten-Free: Use a 1:1 gluten-free flour blend.
• Go Nutty: Add ½ cup chopped macadamia nuts or walnuts for a little crunch.
• Spiced Up: Mix in a dash of ground ginger, nutmeg, or cinnamon for a warm, spiced version.
• Coconut Dream: Fold in shredded coconut into the batter and use coconut milk in the glaze.
• Lower Sugar: Cut sugar to ¾ cup or use a sugar substitute like monk fruit.
• Mini Loaves or Muffins: Bake in mini loaf pans or muffin tins—just reduce the baking time to 20–25 minutes.

How to Serve

Pineapple Quick Bread is a chameleon at the table. It shines bright on a brunch spread with scrambled eggs and fruit, or dressed up for dessert with whipped cream and a cherry on top. Serve it sliced with a hot cup of tea or coffee for a peaceful afternoon snack. For potlucks or gatherings, arrange slices on a platter with toothpicks and a few fresh pineapple rings for a decorative touch. It also makes a thoughtful gift wrapped in parchment and tied with twine—just add a cute tag!

Recipe Tips

• Don’t Overmix: Stir until just combined to keep the crumb light.
• Test Early: Start checking at 50 minutes to avoid overbaking.
• Cool Before Glazing: If the bread’s too hot, the glaze will melt off completely.
• Store Right: Wrap tightly and keep at room temp for 3 days, or refrigerate for up to 5.
• Freeze Slices: Wrap individual slices and freeze for up to 2 months.
• Toast It: A toasted slice with butter takes this to another level.
• Switch the Juice: No pineapple juice? Use orange juice or even coconut milk.

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 10 slices
Calories per Serving: 290 kcal

FAQs

Can I use fresh pineapple instead of canned?
Yes! Just finely chop fresh pineapple and press it to remove excess juice. You’ll still need pineapple juice separately for the batter and glaze.

Can I make this dairy-free?
Absolutely. Use a plant-based butter and swap the sour cream for dairy-free yogurt or coconut cream.

Why did my bread sink in the middle?
This usually means the batter was overmixed or underbaked. Make sure to test with a toothpick and follow the mixing instructions carefully.

Can I double the recipe?
You can! Divide the batter between two loaf pans and bake both at the same temperature. You may need to increase the bake time slightly—just keep checking after 50 minutes.

Is this bread very sweet?
It’s sweet, but not overly so. The glaze adds extra sweetness, so you can skip or reduce it if you prefer a more balanced flavor.

Conclusion

There’s something undeniably happy about baking a loaf of Pineapple Quick Bread. It’s bright, sunny, and just the kind of easy recipe that brings joy to your kitchen. Whether you’re whipping it up for brunch, gifting it to a neighbor, or savoring it slowly on a rainy day, this recipe never disappoints. It’s sweet, soft, and full of tropical flair the kind of comfort baking that keeps you coming back for another slice. Go ahead and bookmark this one. You’re going to want it on repeat.