Pineapple bread is one of those easy bakes that brings big comfort. It’s soft, sweet, and full of tropical flavor. Just mix the ingredients, pop it in the oven, and let the sweet smell take over your kitchen. Every slice is moist and fruity—perfect for breakfast, dessert, or a quick snack.
Why We Love This Pineapple Bread
There are dozens of reasons to fall in love with pineapple bread, but here are a few that really stand out:
- Unmatched Moistness: Thanks to crushed pineapple and its juice, this loaf stays soft for days.
- Tropical Flavor: Each bite is infused with bright, sweet pineapple.
- Simple Ingredients: You probably already have most of these in your pantry.
- No Mixer Needed: One bowl, one spoon, and you’re set.
- Perfect Anytime Treat: It fits right in at breakfast, brunch, dessert, or even as a lunchbox snack.
When you need a break from banana bread, this is the switch-up your tastebuds deserve.
Ingredients
All-purpose flour – This gives the bread structure. Don’t substitute with cake flour as it changes the texture.
Baking soda – Helps the bread rise. It can’t be swapped with baking powder.
Salt – Balances the sweetness of the bread.
Granulated sugar – Adds sweetness and moisture.
Vegetable oil – Keeps the bread moist. You can use melted butter if you prefer.
Eggs – Bind the ingredients and add moisture.
Vanilla extract – Adds flavor and enhances the pineapple.
Canned crushed pineapple with juice – The key ingredient for moisture and tropical flavor. Don’t drain it.
How to Make Pineapple Bread
Follow these simple steps, and you’ll have a golden loaf cooling on your counter in no time:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
Mix wet ingredients: In another bowl, beat the eggs, sugar, oil, and vanilla until fully combined. Stir in the crushed pineapple (juice included).
Combine: Pour the wet ingredients into the dry. Stir until just combined—do not overmix.
Optional Add-ins: Gently fold in nuts or coconut if using.
Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let it cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing.
Expert Tips for the Best Pineapple Bread
You’re just a few tweaks away from bakery-level results. Here’s what to keep in mind:
Use pineapple with juice: Don’t drain it—the juice is what keeps the bread ultra-moist.
Don’t overmix: Stir only until everything is just combined. Overmixing can lead to dense, rubbery bread.
Check early: Some ovens run hot. Begin checking for doneness around the 50-minute mark.
Parchment helps: Lining your pan makes removing the loaf easier and cleaner.
Cool completely: Let the bread set fully before slicing to prevent crumbling.
Delicious Pineapple Bread Variations
Feel like experimenting? These ideas keep the base recipe intact while letting you customize the flavor:
Pineapple Coconut: Add 1/2 cup of unsweetened shredded coconut for a tropical twist.
Pineapple Banana: Replace one of the eggs with 1 mashed banana for extra moisture.
Pineapple Nut Bread: Mix in 1/2 cup chopped pecans or walnuts for crunch.
Cream Cheese Swirl: Layer sweetened cream cheese in the center before baking for a cheesecake-inspired variation.
Mini Loaves or Muffins: Great for gifting or portion control. Adjust baking time to 20-25 minutes.
How to Serve Pineapple Bread
This loaf is as versatile in presentation as it is in taste. Here are a few ways to enjoy it:
Breakfast: Toast a slice and slather with butter or cream cheese.
Dessert: Serve warm with a scoop of vanilla ice cream.
Gifting: Wrap in parchment and twine for a homemade holiday gift.
Snacking: Pair with a cup of tea or coffee for a mid-day pick-me-up.
Warm or cold, it’s always a hit.
More Bread recipes you will love!
FAQs About Pineapple Bread
Can I use fresh pineapple instead of canned?
Absolutely. Just chop finely and use the juice as well. Ensure it equals 1 1/2 cups with juice.
How should I store pineapple bread to keep it moist?
Wrap it tightly in plastic wrap or foil. Store at room temperature for up to 3 days or refrigerate for a week.
Why is my pineapple bread sinking in the middle?
This often happens due to underbaking or too much moisture. Always test with a toothpick before removing it from the oven.
Is pineapple bread meant to be sweet?
Yes, but it balances out with the slight acidity of pineapple. It’s naturally sweet without being overly sugary.
Pineapple Bread
Equipment
- Loaf Pan
Ingredients
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Ground cinnamon
- 3/4 cup Granulated sugar
- 2 count Large eggs
- 1/2 cup Vegetable oil
- 1 tsp Vanilla extract
- 1 1/2 cups Canned crushed pineapple with juice
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs, sugar, oil, and vanilla until fully combined. Stir in the crushed pineapple with its juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing.