Description

This Pineapple Quick Bread is a moist, tender loaf packed with juicy pineapple and just the right amount of sweetness. With no yeast or rising time needed, it comes together fast and bakes beautifully every time. You can enjoy it plain or drizzle it with a light glaze for a touch of extra indulgence.

Ingredients

Scale

For the Bread:

2 cups all-purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1/2 cup vegetable oil (or melted butter)
1 tsp vanilla extract
1/2 tsp cinnamon (optional)
1 cup crushed pineapple, undrained
1/2 cup sour cream or plain Greek yogurt
1/2 cup chopped pecans or walnuts (optional)
1/2 cup shredded sweetened coconut (optional)

Optional Glaze:

1/2 cup powdered sugar
1–2 tbsp pineapple juice or milk
1/4 tsp vanilla extract

Instructions

1. Preheat and Prepare Pan

Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line with parchment paper.

2. Mix the Dry Ingredients

In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).

3. Mix the Wet Ingredients

In another bowl, beat together the eggs, both sugars, oil, vanilla, crushed pineapple (with juice), and sour cream until smooth.

4. Combine

Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in chopped nuts and coconut if using.

5. Bake

Pour batter into the prepared pan.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Optional Glaze

Mix powdered sugar, vanilla, and pineapple juice or milk until smooth.
Drizzle over the cooled bread.

Notes

Don’t drain the pineapple! The juice adds moisture and flavor.
Muffin version? Bake in muffin tins for 20–25 minutes.
Freezer-friendly: Wrap tightly and freeze for up to 2 months.
Add-ins: Try dried pineapple chunks, golden raisins, or even white chocolate chips!