If you love soft, moist baked goods bursting with tropical flavor, this Pineapple Quick Bread will steal your heart—and tastebuds! It comes together with simple ingredients, just 10 minutes of prep, and bakes into a tender, sweet loaf that’s perfect for brunches, birthdays, holidays, or weekday treats. I’ve been making this recipe for years, and it remains one of my family’s most requested favorites. If you’re a pineapple lover like me, consider this a must-bake!
The best part? You don’t need baking experience to whip up this bread. Using crushed canned pineapple is the secret to its perfect texture, and a light pineapple glaze on top takes it to the next level of deliciousness.
Fresh vs. Canned Pineapple — Which Works Best?
For this loaf, canned crushed pineapple is the winner. It adds the right amount of moisture and blends into the batter beautifully. Be sure to drain the juice into a cup—you’ll need some for the glaze!
Fresh pineapple doesn’t break down as well and can make the loaf dense, so stick with canned for best results.
How to Fix a Dry Loaf
If your bread turns out drier than expected, it usually means too much juice was drained off. No worries—poke a few holes into the warm loaf and drizzle extra pineapple juice over the top. Let it soak in for an hour, and it will revive beautifully!
How to Remove the Loaf Cleanly
Line your loaf pan with parchment paper and let the edges overhang. Once cool, just lift the bread out—no sticking, no crumbling. It’s my go-to trick for gorgeous, clean slices every time!
Should the Glaze Go on While Hot?
Let the bread cool completely before glazing. If the loaf is warm, the glaze absorbs unevenly. Cooling ensures a smooth layer and pretty glaze ribbons on top.
Can You Freeze the Loaf?
Absolutely! Once cooled completely, wrap tightly in plastic wrap, then foil. It freezes beautifully for 2–3 months. Thaw at room temperature, then warm in a 300°F oven for 10 minutes before serving.
Pineapple Quick Bread Recipe
Tools You’ll Need
- 9×5-inch loaf pan
- Stand or hand mixer
- Wire cooling rack
- Whisk
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 19 ounces crushed pineapple, drained — reserve the juice
For the Pineapple Glaze:
- 6 teaspoons powdered sugar
- 2 tablespoons reserved pineapple juice
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan—or line it with parchment for easy removal.
- Whisk together flour, baking soda, and salt in a medium bowl.
- In a mixer, beat sugar and butter for 5 minutes until fluffy. Add eggs and vanilla; mix briefly to combine.
- Add dry ingredients gradually, scraping down the bowl to ensure even mixing.
- Fold in drained pineapple gently.
- Spread batter evenly into prepared loaf pan.
- Bake for 55 minutes, or until a toothpick comes out clean.
- Cool completely on a wire rack before removing from the pan.
- Mix powdered sugar with pineapple juice to make the glaze, then drizzle over the cooled loaf.
Notes
- This makes a light glaze. For a thicker topping, gradually mix in more powdered sugar until desired consistency is reached.