Pineapple bread is a soft, moist and buttery pineapple quick bread filled with crushed pineapple. This easy to make pineapple loaf cake is topped with a sweet pineapple glaze for even more fresh tropical flavor.
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Why Should You Make This Recipe
I absolutely love baking with pineapple. The sweet, tropical flavors found in pineapple instantly have me envisioning a warm sandy beach. Some of my favorite pineapple dessert recipes on the blog are my Pineapple Cookies, Air Fryer Pineapple, Pineapple Pound Cake and Pineapple Dump Cake recipes. I am so excited to add this recipe for pineapple bread to the blog. I know you’ll love it too!
- Layers of flavors and textures: From the soft, moist and buttery, pineapple filled cake to the sweet pineapple glaze, this pineapple loaf cake will delight all your senses.
- Easy to make with simple ingredients. This pineapple fruit loaf is made with simple ingredients that come together quickly and easily making it the perfect cake for any occasion. With it’s tropical twist, this recipe for pineapple cake bread is especially perfect for summer entertaining.
Ingredients
This easy pineapple quick bread recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
Pineapple Bread
- Dry Ingredients: Gather all purpose flour, baking powder, baking soda and salt.
- Wet Ingredients: Gather unsalted butter, granulated sugar, eggs, vanilla extract, sour cream, pineapple juice and crushed pineapple.
Pineapple Glaze
Gather all powdered sugar and pineapple juice.
Substitutions
This tropical bread made with pineapple is as easy to make as it is delicious. Here are my recommended ingredient substitutions if you need them.
- All purpose flour: To make this pineapple loaf gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (180 g) rather than measurable cups for the most accurate substitution.
- Baking Powder and Baking Soda: These both act as leaveners for the pineapple bread.
- Unsalted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. Vegan butter or plant based can also be used in place of regular unsalted butter.
- Brown Sugar and Granulated Sugar: This pineapple glazed bread calls for granulated sugar, but maple sugar would also work well to make this bread refined sugar free.
- Eggs: This sweet pineapple loaf has not been tested without eggs.
- Sour Cream: A thick and creamy greek yogurt works well in this pineapple fruit bread.
- Vanilla Extract: Vanilla is the perfect flavor complement to the topical flavors of pineapple. Feel free to use vanilla extract or vanilla paste.
- Crushed Pineapple: To make this recipe super easy, I use canned crushed pineapple. Feel free to use fresh pineapple. Just make sure to run the fresh pineapple through the food processor for a few pulses to make it closer to the texture of crushed pineapple.
- Pineapple Glaze: This bread is made truly decadent when topped pineapple glaze. However, this pineapple filled bread is just as delicious when enjoyed plain or with a dusting of powdered sugar.
Variations
- Pineapple Coconut Bread: Toast up to 1 cup (90 g) of shredded coconut on a baking sheet at 300 F for 5 - 10 minutes or until lightly golden. Fold ½ cup into the batter and top with the remaining ½ cup. If the coconut is browning too quickly after 30 minutes of baking, cover the loaf with a foil tent. Bake an additional 30 - 40 minutes or 60 - 70 minutes total.
- Pineapple Nut Bread: Prepare the recipe as written. Fold in ½ cup chopped walnuts or pecans at the same time as the crushed pineapple. Bake as written in the recipe.
How To Make
Learn how to make pineapple bread in a few easy steps.
- 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. In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
- In a large mixing bowl fitted with paddle attachment, cream the sugar and butter together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, mix in the eggs and vanilla extract. Alternating dry ingredients and sour cream, mix in ½ of the dry ingredients into the wet, followed by the sour cream and pineapple juice followed by the remaining dry ingredients. Fold in the drained crushed pineapple until just combined.
- Evenly spread the vanilla and pineapple bread batter into the prepared pan. Bake the bread for 50 - 60 minutes or until a toothpick inserted into the center of the pineapple quick bread comes out with a few moist crumbs. Cool the cake in the loaf pan for 10 - 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the pineapple glaze.
- 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!
How To Store, Freeze and Thaw
- Store: Place leftover slices of the pineapple bread in an airtight container at room temperature for up to 3 days. Then transfer the bread to the fridge for an additional 2 - 3 days.
- Freeze: Individually wrap each slice in plastic wrap or wrap the entire loaf cake in plastic wrap. Place the pineapple cake bread in a freezer safe container and store in the freezer for up to 3 months. I recommend topping the bread with glaze after freezing and thawing if you plan on making the bread and freezing to enjoy at a later time.
- Thaw: Remove your desired number of pieces to sit out at room temperature or in the fridge until fully thawed. Top with the pineapple glaze if you like and enjoy.
M’s Expert Tips
- Drain the pineapple. Draining the crushed pineapple is an important step. Too much juice in the bread will cause the bread to be too wet. I like to strain the crushed pineapple through a mesh colander over a bowl. Then scoop out the amount of crushed pineapple and reserved juice needed to make the pineapple sweet bread.
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed pineapple bread.
- Don’t overmix the bread batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Fully cool the pineapple loaf cake before slicing. This recipe for pineapple bread is vert moist and needs time to fully cool before slicing. Give this bread about 1 hours to cool before topping with the glaze and another hour before slicing and enjoying.
FAQs
Can I make this easy pineapple bread recipe in a different sized pan?
You can bake this bread in a circular 8 inch (20 cm ) or 9 inch (23 cm) pan for 30 - 35 minutes. You can also bake this bread recipe in a muffin tin for about 18 - 20 minutes. Top with pineapple glaze and more crushed pineapples if you like.
What is pineapple bread made of?
Pineapple bread is basically a quick bread made with fresh or crushed pineapple. Most standard base quick bread recipes are made with flour, baking soda and baking powder, sugar, butter sour cream, yogurt or milk.
How to make crushed pineapple from fresh pineapple?
Remove the outer layer of the pineapple. Remove the core of the pineapple and slice into chunks. Pulse the pineapple chunks in a food processor for 5 - 10 pulses or until the pineapple chunks look like crushed pineapple.
Other Fruit Bread Recipes To Try
If you try this Pineapple Bread recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Pineapple Bread Recipe
Pineapple bread is a soft, moist and buttery pineapple quick bread filled with crushed pineapple. This easy to make pineapple loaf cake is topped with a sweet pineapple glaze for even more fresh tropical flavor.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 9 X 5 loaf pan
- 1 parchment paper
Ingredients
Pineapple 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 reserved from draining pineapples
- 1 cup (244 g) crushed pineapple, drained
Pineapple Glaze
- 1 cup (120 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) pineapple juice
Instructions
- 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.
- In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined.1½ cups (180 g) all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl fitted with paddle attachment, cream the sugar and butter together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, mix in the eggs and vanilla extract.½ cup (113 g) unsalted butter, room temperature, 1 cup (200 g) granulated sugar, 2 large eggs, room temperature, 1 teaspoon vanilla extract
- Alternating dry ingredients, sour cream and pineapple juice, mix in ½ of the dry ingredients into the wet, followed by the sour cream and pineapple juice and then the remaining dry ingredients. Fold in the drained crushed pineapple until just combined.½ cup (120 g) sour cream, room temperature, 2 tablespoons (30 ml) pineapple juice , 1 cup (244 g) crushed pineapple, drained
- Evenly spread the vanilla and pineapple bread batter into the prepared pan. Bake the bread for 50 - 60 minutes or until a toothpick inserted into the center of the pineapple quick bread comes out with a few moist crumbs.
- Cool the cake in the loaf pan for 10 - 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the pineapple glaze.
- 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!1 cup (120 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) pineapple juice
Notes
Store: Place leftover slices of the pineapple bread in an airtight container at room temperature for up to 3 days. Then transfer the bread to the fridge for an additional 2 - 3 days.
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Fay Leone says
This recipe is exceptional! It's become a family favorite, and I have made it AT LEAST 10 times now! It comes out perfectly every time I make it! We have a slice with our tea almost every evening as our snack! TY for this great recipe.
Megan says
Hi Fay, I am so happy you and your family love this pineapple bread recipe so much! Thanks for the kind review.
Betty Bock says
I wish I could leave 6 stars! This bread is SO moist and delicious. This is the second time I've made it-- the first time, we took it on vacation for breakfast and snack time while hiking. I had never heard of pineapple bread, but was surfing for a way to use up leftover canned pineapple. Brava!
Megan says
I am so happy you love the pineapple bread Betty! You are so kind! 6 stars it is!!