Pineapple Bread

The sweet aroma of freshly baked bread wafts through my kitchen, instantly making the space feel warm and inviting. This Pineapple Bread is a delightful treat that takes an hour to prepare, and its moist, tropical flavor is truly irresistible. The combination of crushed pineapple and a hint of vanilla creates a unique flavor profile that elevates it beyond a standard loaf.

This recipe is perfect for anyone looking to add a tropical twist to their baked goods, whether you’re hosting brunch or simply indulging in a sweet afternoon snack. Plus, you can make it ahead of time and enjoy it over a few days, making it a versatile option for busy schedules.

Why You’ll Love This Recipe

• It combines the sweetness of pineapple with a tender crumb.
• The coconut or nuts add a delightful texture contrast.
• It’s simple to prepare with just a few steps.
• This bread stays moist for days thanks to the pineapple.

What You’ll Need

Gather the following ingredients to get started on this delicious bread:

For the Bread

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• 1 can (8 oz) crushed pineapple with juice – do not drain
• Optional: 1/2 cup shredded coconut or chopped nuts (like walnuts or pecans)

Use coconut oil for a tropical flavor.

Substitutions & Swaps

• Use whole wheat flour for a denser loaf.
• Substitute applesauce for eggs for a vegan option.
• Use cane sugar for a less processed sweetener.
• Swap crushed pineapple for crushed mango for variation.

How to Make It

Let’s get baking!

Preheat

Preheat oven to 350°F (175°C) and lightly grease or line a 9×5-inch loaf pan with parchment paper.

Whisk Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and sugar until combined.

Whisk Wet Ingredients

In another bowl, whisk together the eggs, oil, vanilla extract, and the entire can of crushed pineapple with juice until well mixed.

Combine Mixtures

Pour the wet mixture into the dry ingredients. Stir until just combined—be careful not to overmix. If using, fold in the optional coconut or nuts at this stage.

Pour Batter

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too fast, loosely tent with foil during the last 15–20 minutes.

Cool

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve warm or at room temperature.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, it freezes well; wrap tightly.
Reheat: Microwave for 15-20 seconds or warm in the oven at 350°F for 10 minutes.

Tips for Best Results

• Always measure flour correctly by spooning it into the cup and leveling it off.
• For a more intense pineapple flavor, add a teaspoon of pineapple extract.
• Allow the bread to cool completely before slicing to maintain texture.
• Experiment with different nuts or add spices like cinnamon for added flavor.

Serving Suggestions

• Serve sliced with a dollop of whipped cream.
• Pair with tropical fruit salad for a brunch.
• Enjoy as an afternoon snack with a cup of tea.