This Easy Pineapple Bread is soft, moist, sweet, and bursting with tropical flavor in every slice. Made with crushed pineapple and simple pantry ingredients, this quick bread comes together easily without yeast, a mixer, or complicated steps.
If you love banana bread, zucchini bread, or simple homemade loaf cakes, this pineapple bread is a delicious change of pace. It’s perfect for breakfast, brunch, dessert, or an afternoon snack with coffee or tea.
Why You’ll Love This Pineapple Bread
- Super moist and tender
- Made with real crushed pineapple
- No yeast required
- Easy quick bread recipe
- Great for breakfast, brunch, or dessert
- Freezer-friendly
- Perfect for gifting
The pineapple adds natural sweetness, moisture, and a bright tropical flavor that makes this loaf feel extra special.
What Makes Pineapple Bread So Good?
Crushed pineapple gives this bread its signature texture and flavor. The juice keeps the loaf soft and moist, while the fruit adds little bursts of sweetness throughout.
Unlike banana bread, pineapple bread has a lighter, brighter flavor. It tastes tropical, fresh, and comforting all at once.
Best of all, you don’t drain the pineapple. The juice is part of what makes the bread so tender.
Ingredients You’ll Need
All-Purpose Flour
Provides structure and helps the bread bake into a soft, sliceable loaf.
Baking Powder
Gives the bread lift without needing yeast.
Salt
Balances the sweetness and enhances the pineapple flavor.
Sugar
Adds sweetness and helps create a tender crumb.
Eggs
Bind the batter together and add richness.
Vegetable Oil
Keeps the loaf moist and soft. Melted butter can also be used for a richer flavor.
Vanilla Extract
Adds warmth and enhances the tropical sweetness.
Crushed Pineapple
Use canned crushed pineapple with the juice. Do not drain it.
Optional Mix-Ins
Try adding shredded coconut, chopped walnuts, or pecans for extra texture.
How To Make Pineapple Bread
Step 1: Prepare The Pan
Preheat your oven to 350°F.
Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Salt
- Sugar
Step 3: Mix Wet Ingredients
In another bowl, whisk together:
- Eggs
- Oil or melted butter
- Vanilla extract
- Crushed pineapple with juice
Step 4: Combine
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined. Do not overmix, or the bread may turn dense.
Fold in coconut or nuts if using.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely cover it with foil during the last 15–20 minutes.
Step 6: Cool
Let the bread cool in the pan for 10 minutes.
Transfer to a wire rack and cool before slicing.
Tips For The Best Pineapple Bread
- Do not drain the pineapple.
- Stir only until the batter comes together.
- Use parchment paper for easy removal.
- Let the loaf cool before slicing for cleaner pieces.
- Add coconut for extra tropical flavor.
Delicious Variations
Coconut Pineapple Bread
Add ½ cup shredded coconut to the batter.
Pineapple Nut Bread
Fold in chopped walnuts or pecans.
Pineapple Glaze
Mix powdered sugar with pineapple juice and drizzle over the cooled loaf.
Tropical Dessert Bread
Add white chocolate chips or macadamia nuts.
Pineapple Muffins
Divide the batter into a muffin tin and bake for 20–24 minutes.
How To Serve Pineapple Bread
This bread is delicious served:
- Warm with butter
- Toasted for breakfast
- With coffee or tea
- As a brunch treat
- With whipped cream for dessert
- With a light pineapple glaze
It’s soft enough to enjoy plain but flavorful enough to dress up for special occasions.
How To Store Pineapple Bread
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Wrap tightly and refrigerate for up to 1 week.
Freezer
Wrap in plastic wrap and foil, then freeze for up to 3 months.
Thaw at room temperature or overnight in the refrigerator.
Frequently Asked Questions
Can I use fresh pineapple?
Yes. Use finely chopped or crushed fresh pineapple with its juices.
Should I drain canned pineapple?
No. The juice adds moisture and flavor to the bread.
Can I make this gluten-free?
Yes. Use a 1:1 gluten-free baking flour blend.
Can I make muffins instead?
Absolutely. Bake in a muffin tin at 350°F for about 20–24 minutes.
Can I add a glaze?
Yes. A simple glaze made with powdered sugar and pineapple juice is delicious.
Pineapple Bread Recipe
Prep Time
15 minutes
Cook Time
55–65 minutes
Total Time
1 hour 20 minutes
Servings
6–8 slices
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple with juice, do not drain
- ½ cup shredded coconut or chopped nuts, optional
Instructions
- Preheat oven to 350°F.
- Grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, whisk eggs, oil, vanilla, and crushed pineapple with juice.
- Pour wet ingredients into dry ingredients.
- Stir until just combined.
- Fold in coconut or nuts if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, loosely tent with foil.
- Cool in the pan for 10 minutes.
- Transfer to a wire rack, slice, and serve.