Moist, sweet, and kissed with tropical flavor, this pineapple quick bread is a sunshine-infused treat that’s perfect for breakfast, brunch, or dessert. It’s bursting with crushed pineapple in every slice.
The pineapple quick bread also features a light glaze made from reserved juice, adding a bright finish that complements the loaf’s soft crumb and golden crust beautifully.
Star Ingredients in This Pineapple Quick Bread
- Crushed pineapple – The hero of the loaf, lending natural sweetness, moisture, and fruity flavor throughout.
- All-purpose flour – Provides the essential structure to hold the loaf together while remaining tender.
- Unsalted butter – Creates a rich, buttery base that pairs deliciously with the pineapple’s acidity.
- Eggs – Bind the ingredients while giving the bread its classic soft texture.
- Vanilla extract – Enhances the tropical profile with warm, aromatic depth.
- Powdered sugar – Whipped with pineapple juice into a simple glaze for a sweet, tangy finish.
How to Make Pineapple Quick Bread: The Essentials
Start by preparing your loaf pan and preheating the oven to 350°F. Mix the dry ingredients—flour, baking soda, and sea salt—in a bowl.
In a stand mixer, cream softened butter and sugar until fluffy, then add eggs and vanilla. Slowly combine with the dry ingredients, taking care to fold everything together evenly.
Fold in the crushed pineapple until just incorporated, then pour the batter into the pan. Bake until golden and a toothpick comes out clean, about 55 minutes.
Cool the loaf completely before removing from the pan. Whisk powdered sugar and reserved pineapple juice for the glaze, then drizzle over the top just before serving.
Recipe Tips & Tasty Twists
For a bolder pineapple punch, don’t drain the crushed pineapple too dry—just enough so it doesn’t make the batter runny. The retained juice adds flavor and moisture without compromising structure.
Want to elevate this loaf even more? Add toasted coconut or chopped macadamia nuts for a tropical twist. For a breakfast option, skip the glaze and serve slices warm with a pat of butter.
To create a thicker glaze, increase the powdered sugar gradually until it reaches your desired consistency—ideal if you prefer a more frosting-like topping.
Keeping It Fresh: Storing Pineapple Quick Bread
Let your pineapple quick bread cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. It will stay moist and flavorful for up to 3 days at room temperature.
For longer storage, wrap the cooled loaf in foil and freeze it for up to 2 months. Thaw overnight in the fridge and bring to room temperature before enjoying. If glazed, consider freezing without the glaze and adding it fresh after thawing for best results.
Pineapple Quick Bread
Ingredients
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 19 ounces crushed pineapple thoroughly drained yet still moist (reserve juice for glaze)
- 2 teaspoons pure vanilla extract
- ½ teaspoon sea salt
- 6 teaspoons powdered sugar
- 2 large eggs
- 2 tablespoons reserved pineapple juice
- 1 teaspoon baking soda
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F and generously grease a 9×5-inch loaf pan; lining it with parchment that extends above the sides aids in clean removal.
- In a separate bowl, sift together the flour, baking soda, and sea salt to ensure an even distribution of leavening agents.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed for approximately five minutes until light and fluffy.
- Reduce the speed to the lowest setting and incorporate the eggs and vanilla extract, mixing until just combined.
- Gradually blend in the flour mixture, occasionally scraping the sides and bottom of the bowl to ensure a uniform batter.
- Fold in the drained pineapple gently, either with a mixer on the lowest speed or by hand using a spatula, to distribute evenly without overmixing.
- Transfer the batter to the prepared loaf pan, smoothing the top to an even layer.
- Place in the oven and bake for 55 minutes or until a tester inserted into the center emerges clean.
- Let the loaf cool completely in the pan atop a wire rack before attempting to remove it.
- For the glaze, whisk the powdered sugar with the reserved pineapple juice in a small bowl until smooth, then drizzle over the cooled loaf.
