Pineapple Bread

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.

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.

Step 1:  

In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined.

Step 2:  

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.

Step 3:  

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.

Step 4:  

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.

Step 5:  

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.

Step 6:  

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!

Step 7:  

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