Easy Pineapple Quick Bread

This Easy Pineapple Quick Bread is a soft, moist, and buttery loaf filled with the tropical sweetness of crushed pineapple. Topped with a luscious pineapple glaze, it is the perfect treat for summer entertaining or a simple morning snack. You will love how easily this tropical fruit bread comes together with just a few pantry staples.

Why You Will Love This Recipe

There are so many reasons to fall in love with this tropical loaf. First, the layers of flavors and textures are incredible; from the soft, moist, and buttery pineapple-filled cake to the sweet pineapple glaze, this pineapple loaf cake will delight all your senses. It is also incredibly easy to make with simple ingredients that you likely already have in your kitchen, making it the perfect cake for any occasion. Whether you are hosting a summer brunch or looking for a sweet afternoon treat, this recipe for pineapple cake bread brings a refreshing tropical twist to your table.

Ingredients

• 1.5 cups (180 g) all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup (113 g) unsalted butter, at room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 0.5 cup (120 g) sour cream, at room temperature
• 2 tablespoons (30 ml) pineapple juice, reserved from the canned pineapple
• 1 cup (244 g) crushed pineapple, thoroughly drained
• 1 cup (120 g) powdered sugar (for the glaze)
• 2 to 3 tablespoons (30 to 45 ml) pineapple juice (for the glaze)

Step-by-Step Instructions

1. Preheat your oven to 350 F (170 C). Line a 9 x 5-inch loaf pan with parchment paper, ensuring there is a bit of overhang on two sides to act as a sling. Position the middle oven rack to the next lowest position.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
3. In a separate large mixing bowl (or using a stand mixer fitted with a paddle attachment), cream the room-temperature butter and granulated sugar together until the mixture is light and fluffy. This typically takes about 2 to 3 minutes on medium speed.
4. Turn the mixer to low speed and mix in the eggs one at a time, followed by the vanilla extract.
5. Begin alternating the dry ingredients and the wet ingredients. Mix in half of the flour mixture, followed by the sour cream and the 2 tablespoons of pineapple juice. Finish by mixing in the remaining dry ingredients until just combined.
6. Gently fold in the drained crushed pineapple by hand until evenly distributed through the batter.
7. Spread the batter evenly into the prepared loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out with just a few moist crumbs.
8. Allow the bread to cool in the pan for 10 to 15 minutes. Use the parchment sling to lift the loaf out and place it on a wire rack to cool completely.
9. While the bread cools, whisk together the powdered sugar and the remaining pineapple juice in a small bowl to create a glaze. Drizzle the glaze over the cooled loaf, then slice and serve.

Expert Tips / Pro Tips

Drain the pineapple thoroughly: This is the most important step for success. Too much excess liquid from the crushed pineapple will make the bread too wet and dense. Use a mesh colander to strain the fruit and press down slightly to remove the juice.

Use room temperature ingredients: Ensure your butter, eggs, and sour cream are at room temperature. This allows the batter to emulsify properly, resulting in a more uniform and tender crumb.

Do not overmix: When adding the dry ingredients, use the lowest speed on your mixer or a spatula. Overmixing develops gluten, which can make the quick bread tough rather than soft.

Wait to slice: Because this bread is exceptionally moist, it needs time to set. Let it cool for at least one hour before adding the glaze, and another hour after glazing before you attempt to slice it.

Gluten-Free: You can make this bread gluten-free by substituting the all-purpose flour with a high-quality 1-to-1 gluten-free flour blend. I recommend using Bob’s Red Mill and measuring by weight (180 g) for the best results.

Pineapple Coconut Bread: For an even more tropical flavor, fold in 0.5 cup of toasted shredded coconut into the batter and sprinkle another 0.5 cup on top of the glaze.

Dairy Substitutions: You can use thick Greek yogurt in place of the sour cream. Salted butter can also be used; just remember to omit the extra half teaspoon of salt from the dry ingredients.

Fresh Pineapple: If you prefer fresh pineapple over canned, pulse fresh pineapple chunks in a food processor until they reach a “crushed” texture, then drain well before measuring.

Serving Suggestions

This Easy Pineapple Quick Bread is versatile enough for many occasions. Serve it slightly warm with a pat of salted butter for a decadent breakfast. It also makes a wonderful addition to a brunch spread alongside fresh fruit and coffee. For a dessert option, serve a thick slice with a dollop of whipped cream or a scoop of coconut sorbet to lean into the tropical theme.

Storage: Keep leftover slices in an airtight container at room temperature for up to 3 days. For longer storage, move the container to the refrigerator for an additional 2 to 3 days.

Freezing: You can freeze the entire loaf or individual slices. Wrap the bread tightly in plastic wrap and place it in a freezer-safe bag or container for up to 3 months. If you plan to freeze the whole loaf, it is best to wait until it is thawed to apply the pineapple glaze.

Thawing & Reheating: Thaw frozen bread at room temperature or in the refrigerator overnight. If you enjoy warm bread, you can reheat individual slices in the microwave for 10 to 15 seconds.

Nutrition Information

FAQ

Can I make this easy pineapple bread recipe in a different sized pan?

Yes, you can bake this batter in two mini-loaf pans. You will need to reduce the baking time to approximately 30 to 40 minutes. Always check for doneness with a toothpick.

What is pineapple bread made of?

This quick bread is made from a base of flour, sugar, butter, and eggs, leavened with baking powder and soda. The moisture and flavor come from sour cream, vanilla, and a full cup of crushed pineapple.

How to make crushed pineapple from fresh pineapple?

To use fresh fruit, peel and core a fresh pineapple, then cut it into chunks. Pulse the chunks in a food processor a few times until the texture resembles canned crushed pineapple, then drain the excess juice before using.

Do I have to use the glaze?

While the pineapple glaze adds a punch of sweetness and tropical flavor, the bread is delicious on its own. You can also serve it plain or with a light dusting of powdered sugar.

Easy Pineapple Quick Bread

A soft, moist and buttery pineapple quick bread filled with crushed pineapple and topped with a sweet pineapple glaze for even more fresh tropical flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert

Cuisine: American

Calories: 310

Ingredients Method Notes

Ingredients

  

Pineapple Bread

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 tablespoons pineapple juice
• 1 cup crushed pineapple

Pineapple Glaze

• 1 cup powdered sugar
• 2-3 tablespoons pineapple juice

Method

 

Instructions

1. Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides. Move the middle rack to the next lowest position in your oven.
2. In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
3. In a large mixing bowl fitted with paddle attachment, cream the sugar and butter together until light and fluffy (about 2-3 minutes). On low speed, mix in the eggs and vanilla extract.
4. Alternating dry ingredients, sour cream and pineapple juice, mix in half of the dry ingredients into the wet, followed by the sour cream and juice, then the remaining dry ingredients. Fold in the drained crushed pineapple until just combined.
5. Evenly spread the batter into the prepared pan. Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool the cake in the loaf pan for 10 – 15 minutes. Use the parchment sling to lift the bread out of the pan and cool completely on a wire rack.
7. In a mixing bowl, whisk the powdered sugar with pineapple juice to your desired consistency. Drizzle over the cooled pineapple loaf cake, slice and enjoy!

Notes

Drain the pineapple thoroughly through a mesh colander to prevent the bread from being too wet. Store in an airtight container at room temperature for up to 3 days.