If you’re craving something sweet, soft, and a little bit tropical, pineapple bread is the answer you’ve been looking for. This simple quick bread captures the juicy brightness of crushed pineapple in every bite. With its moist, tender crumb and a sweet pineapple glaze that glistens over the top, it’s the kind of loaf you can enjoy any time of day — from breakfast to dessert.
Why We Love This Pineapple Bread Recipe
There’s something irresistible about pineapple bread that sets it apart from other quick breads. For starters, the combination of butter, sour cream, and pineapple juice creates a loaf that’s incredibly moist without being heavy. That means every bite melts in your mouth, without feeling overly rich.
The crushed pineapple adds both flavor and texture — soft bits of fruit are scattered throughout the bread, giving you a juicy burst in every bite. And then there’s the glaze. Light and tropical, it adds just the right touch of sweetness to bring the entire loaf together. You don’t have to be a professional baker to make this, but you’ll feel like one when you serve it.
You’ll also love how flexible this recipe is. You can dress it up with a handful of toasted coconut, fold in chopped nuts for crunch, or keep it simple and classic. It’s the kind of recipe you’ll come back to again and again — not just because it’s easy, but because it tastes like a little vacation.
Ingredients About Pineapple Bread
Every slice of pineapple bread is packed with flavor thanks to a handful of simple, everyday ingredients. You’ll likely find most of these in your pantry already. What makes this recipe shine is how these basic items come together to create something so delightful. Below is everything you need to get started.
For the Bread:
- 1½ cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream, room temperature
- 2 tablespoons (30 ml) pineapple juice (from drained pineapple)
- 1 cup (244 g) crushed pineapple, drained
For the Glaze:
- 1 cup (120 g) powdered sugar
- 2 to 3 tablespoons (30 to 45 ml) pineapple juice
How to Make Pineapple Bread Directions
Making pineapple bread is surprisingly easy, even if you don’t bake often. You’ll start by preparing your pan and preheating your oven — a crucial step that sets the tone for a good rise and even baking.
First, line your 9×5 loaf pan with parchment paper. Let the paper overhang on the long sides, which makes it easier to lift the bread out later. Preheat your oven to 350°F (170°C), and move the oven rack one level below the center. This adjustment helps prevent the top of the bread from browning too quickly before the inside is fully baked.
Next, whisk together your dry ingredients: flour, baking powder, baking soda, and salt. Set that aside while you move on to the wet ingredients.
Using a stand mixer with a paddle attachment or a hand mixer, cream the butter and sugar together until light and fluffy. This step usually takes about 2–3 minutes. You want to trap air in the mixture, which helps create a lighter texture. Once creamed, add your eggs and vanilla extract. Mix until just combined.
Now you’ll start adding the dry mixture and wet ingredients in stages. Begin with half of your flour mixture. Then add the sour cream and reserved pineapple juice. Finish by mixing in the remaining flour. Stir everything gently to avoid overmixing — you want the batter to be smooth but not tough.
Finally, fold in the drained crushed pineapple. Don’t skip draining, or your batter might become too wet and won’t bake properly. Mix just until the pineapple is evenly distributed.
Pour the batter into your prepared loaf pan and smooth the top. Place it in the oven and bake for 50 to 60 minutes. To test for doneness, insert a toothpick into the center — it should come out with just a few moist crumbs.
Let the loaf cool in the pan for about 10 to 15 minutes. Then, use the parchment sling to carefully lift it out and transfer to a wire rack to cool completely. This prevents steam from building up at the bottom, which can make it soggy.
Once your pineapple bread is cool, it’s time for the glaze. Mix the powdered sugar with pineapple juice until it reaches your desired consistency. You can make it thick and spreadable or thin and pourable. Drizzle it over the top of the loaf and let it set before slicing.
How to Serve Pineapple Bread
Pineapple bread is incredibly versatile when it comes to serving. Whether you’re enjoying it as a morning treat, a mid-afternoon snack, or a light dessert, it fits any occasion. The sweet glaze and moist crumb make it flavorful enough to stand on its own — no extra toppings required.
You can serve it slightly warm with a pat of butter for a comforting breakfast option. For a more refreshing experience, chill it in the fridge and enjoy a cool slice with your favorite tea or iced coffee. If you’re planning a brunch or gathering, pineapple bread makes a great centerpiece. Slice it into thick pieces, arrange them on a platter, and watch it disappear.
Want to get creative? Try pairing it with a scoop of coconut or vanilla ice cream. You can even toast slices lightly for added texture. However you decide to serve it, pineapple bread adds a cheerful, fruity flair to your table that everyone will love.
Expert Tips: Pineapple Bread
To make your pineapple bread as delicious as possible, follow these expert tips. They may seem simple, but each one plays a key role in getting the best flavor and texture.
Use Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are all at room temperature. This helps them mix more evenly and create a smoother batter.
Drain the Pineapple Well: Excess moisture from the pineapple can throw off the balance in your batter. Press the crushed pineapple gently with a spoon or mesh strainer to get the right texture.
Don’t Overmix: After adding the dry ingredients, mix just until combined. Overmixing can lead to a dense, rubbery loaf.
Use Fresh Baking Powder and Soda: These ingredients are responsible for helping the bread rise. Check the expiration dates to ensure they’re active.
Line Your Pan: Using parchment paper not only prevents sticking but also makes it easy to lift the loaf out cleanly without damaging the glaze or crust.
Cool Completely Before Glazing: If you drizzle the glaze over a warm loaf, it may melt and slide off. Let it cool fully so the glaze sets beautifully on top.
Customize With Add-ins: Feel free to fold in coconut flakes, lemon zest, or chopped nuts for extra layers of flavor and texture.
Following these tips ensures your loaf comes out perfect every time.
How to Store Pineapple Bread
Storing pineapple bread properly helps you keep it fresh and moist for as long as possible. Once cooled completely, wrap the loaf or slices tightly in plastic wrap or place them in an airtight container.
Keep the bread at room temperature for up to three days. After that, move it to the fridge, where it can last for another 2 to 3 days. If you plan to store it longer, freezing is a great option. Wrap slices individually in plastic and then in foil, or place them in a zip-top freezer bag. Frozen pineapple bread will stay fresh for up to 3 months.
When you’re ready to enjoy it again, thaw it at room temperature or microwave a slice for 20 to 30 seconds. It tastes just as good as the day you made it.
Variation of Pineapple Bread
One of the best things about pineapple bread is how easy it is to customize. You can keep the base recipe and add your own twist depending on your mood or what you have on hand.
- Toasted Coconut Pineapple Bread: Fold in ½ cup of toasted coconut flakes into the batter for a tropical boost.
- Pineapple Nut Bread: Add chopped walnuts or pecans for crunch. About ⅓ cup is perfect.
- Citrus Twist: Mix in a teaspoon of lemon or orange zest to brighten the flavor.
- Pineapple Banana Bread: Replace half of the sour cream with mashed ripe banana for a deeper flavor and extra moisture.
- Mini Loaves or Muffins: Divide the batter into mini loaf pans or muffin tins for individual servings. Just reduce the bake time accordingly.
- Cinnamon Swirl: Add a ribbon of cinnamon-sugar in the center of the loaf for a surprise touch of spice.
These small changes can turn a classic recipe into something completely new — perfect for trying something different without learning a whole new technique.
FAQ About Pineapple Bread Recipe
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to crush and drain it thoroughly so you don’t add too much moisture to the batter.
Why did my pineapple bread sink in the middle?
This usually happens when the bread is underbaked or the batter is too wet. Be sure to check your baking time and fully drain the pineapple.
Is pineapple bread supposed to be moist?
Absolutely. The sour cream, butter, and crushed pineapple create a soft and moist texture. It shouldn’t be dry or crumbly.
Can I freeze pineapple bread?
Yes. Wrap individual slices tightly and store in a freezer-safe bag. It keeps well for up to three months and can be thawed at room temperature or reheated.
What other toppings work well with pineapple bread?
Aside from the glaze, you can sprinkle powdered sugar, drizzle with honey, or even spread a bit of cream cheese for an extra treat.
Can I make this bread without a mixer?
Yes, although it’s easier with a mixer, you can cream the butter and sugar by hand using a sturdy whisk or spatula.
Is pineapple bread healthy?
While not diet food, it does contain fruit and can be made lighter by using Greek yogurt instead of sour cream or reducing the sugar slightly.
Pineapple Bread
Ingredients
- 1½ cups all-purpose flour (180 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature, 113 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup sour cream (room temperature, 120 g)
- 2 tablespoons pineapple juice (from drained pineapple, 30 ml)
- 1 cup crushed pineapple (drained, 244 g)
- 1 cup powdered sugar (120 g)
- 2 to 3 tablespoons pineapple juice (30 to 45 ml for glaze)
Instructions
- Preheat your oven to 350°F (170°C) and line a 9×5 loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer or with a hand mixer, cream together the butter and sugar until light and fluffy, about 2–3 minutes.
- Add the eggs and vanilla extract, mixing until just combined.
- Gradually add the flour mixture, alternating with sour cream and pineapple juice, mixing gently until smooth.
- Fold in the drained crushed pineapple until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix powdered sugar with pineapple juice until desired consistency. Drizzle over the cooled bread.
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