Here’s a moist, sweet, tropical Pineapple Quick Bread recipe—simple, one-bowl, and perfect for breakfast, dessert, or gifting.
Pineapple Quick Bread
Ingredients (1 loaf)
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) crushed pineapple with juice (do not drain)
- 1 tsp vanilla extract
- ½ cup (120 g) sour cream or Greek yogurt (adds moisture)
- Optional mix-ins:
- ½ cup shredded coconut
- ½ cup chopped pecans or walnuts
- ½ tsp cinnamon
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line with parchment.
2. Make the batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, oil, pineapple (with juice), vanilla, and sour cream.
- Add wet ingredients to dry ingredients and stir just until combined—don’t overmix.
- Fold in optional nuts or coconut if using.
3. Bake
- Pour batter into prepared loaf pan.
- Bake 55–65 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Optional Glaze
Mix:
- 1 cup powdered sugar
- 1–2 tbsp pineapple juice or milk
- Drizzle over cooled bread.
Tips
- For extra pineapple punch, add ¼–½ cup small pineapple chunks.
- Let the bread rest overnight—flavor gets even better.
- Great for freezing: wrap tightly and freeze up to 3 months.
If you want, I can give you a coconut-pineapple loaf, a pineapple banana bread, or a pineapple upside-down bread version!
