Butter, sugar, crushed pineapple, flour, and vanilla glaze make this Pineapple Quick Bread Recipe a must-try for sweet, moist, and simple comfort.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever have those days where you stand in front of your pantry and sigh dramatically? Yep… me too. This Pineapple Quick Bread was literally born out of that kind of day.
It was rainy, I was cranky, and I desperately wanted something sweet without making a mess of my kitchen. Enter: canned pineapple. Not glamorous, but hey — sometimes the best recipes start with what’s staring at you from the shelf. I thought, “Can pineapple even work in a bread?” Spoiler alert: yes. Oh yes.
Once baked, this bread turned into magic. It was tender, just sweet enough, and gave me tropical vacation vibes without leaving my house (or changing out of pajamas… win-win).
Why You’ll Love This Pineapple Quick Bread Recipe?
Okay, real talk — there are about a million quick bread recipes floating around. But this one? It’s different. And here’s why I think you’ll fall in love:
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It’s crazy moist. Like, eat-it-straight-from-the-pan moist.
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Sweet and tropical. Pineapple makes it taste like summer, even if it’s freezing outside.
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Simple ingredients. No weird stuff, just pantry basics + pineapple magic.
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Breakfast or dessert? BOTH. (Zero judgment either way.)
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Glaze. Always glaze. Because… why not?
Sound familiar? It’s that kind of recipe you make “just once” — and then suddenly, you’re making it for every potluck and Sunday brunch forever.
Ingredient Notes:
Honestly, every ingredient plays its role. Here’s the lowdown before you get mixing:
For the Pineapple Bread
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Granulated Sugar + Butter: The usual suspects. Creamy, sweet, and the perfect base.
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Eggs: Because without them, it’s not really bread… it’s goo.
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Flour, Baking Powder & Salt: The trio that makes sure this beauty rises just right.
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Pineapple Syrup: Straight from the can. Adds extra pineapple flavor — and no waste, which I love.
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Milk: Keeps things soft and tender.
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Crushed Pineapple: The star. Drain it, but save that juice. Seriously, don’t toss it.
For the Glaze
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Powdered Sugar + Vanilla + Pineapple Syrup: Mix ‘em all up. The result? Dreamy, drizzly perfection.
How To Make Pineapple Quick Bread?
Step 1: Prep Like a Pro
First thing — oven on (350°F), loaf pan greased or lined. Let’s not skip this unless you like chiseling bread out of pans. Been there, not fun.
Step 2: Cream It Up
Beat butter and sugar until fluffy. Add eggs one at a time. Yes, it matters. Trust me, I’ve tried being lazy — results were… meh.
Step 3: Dry Meets Wet
Mix flour, baking powder, and salt in one bowl. Alternate adding this and your pineapple syrup + milk to the butter mix. Easy does it. No need to overthink.
Step 4: Pineapple Party
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Gently fold in the crushed pineapple. You want chunks in every bite, not mush.
Step 5: Bake and Wait
Pour batter into the pan. Bake for 45–55 minutes. Your house will smell like happiness. Check with a toothpick — clean? Done!
Step 6: Cool and Glaze
Once the bread cools (the hardest part), whip up the glaze and pour it right over. Let it drip down. That’s the best part — argue with me, I dare you.
Storage Options:
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Room Temp: Airtight container, lasts 3–4 days.
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Fridge: A bit longer, but warm it up before eating. Cold bread’s just sad.
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Freezer: Yep, freezes like a champ. Slice before freezing for easy grab-and-go treats.
Variations and Substitutions:
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Fresh Pineapple: You fancy thing. Works fine — just chop and drain well.
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Nuts: Toasted pecans or walnuts? Yes please.
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Coconut: Feeling tropical? Go wild, toss some in.
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Dairy-Free: Sub the butter + milk for plant-based versions. Works like a charm.
What to Serve with Pineapple Quick Bread?
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Coffee or tea. Obviously.
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Fresh fruit. Balance the sweetness.
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Vanilla ice cream. Hello, dessert hero.
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On its own. Sometimes simple is best.
Frequently Asked Questions:
Do I really need the glaze?
No… but yes. Trust me, it ties it all together. Skip at your own risk.
Fresh or canned pineapple?
Both work, but canned (drained!) is easy and just right here.
Is this breakfast or dessert?
Both. All day. Whenever you want. No rules — you’re the boss.
So, are you already eyeing your can of pineapple? I hope so. This Pineapple Quick Bread Recipe isn’t just another baked good. It’s warm, happy, and oddly comforting. Like a tropical vacation… only cheaper and without sand in your shoes.
Go bake it. Eat it. Love it. And if you try it, tell me — did you sneak a slice while it was still warm? (No judgment. I always do.)
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pineapple Bread Recipe
Ingredients
Pineapple Bread:
- 3/4 c granulated sugar
- 1/2 c unsalted butter softened
- 2 eggs
- 1 1/2 c all-purpose flour
- 2 tsp baking powder
- 1/4 c pineapple syrup from the canned pineapple
- 2 tbsp whole milk
- 1 c crushed pineapple drained (save the syrup)
- 1/8 tsp salt
Glaze:
- 1 c powdered sugar
- 1 tsp vanilla extract
- 2 tbsp pineapple syrup plus more as needed
Instructions
- Preheat the oven to 350°F (175°C). Get an 8-inch x 4-inch loaf pan by greasing it or lining it with parchment paper.
- In a bowl beat together 3/4 cup of granulated sugar and 1/2 cup of softened butter until it becomes fluffy. Add the eggs one, at a time. Mix after each addition.
- In another bowl mix together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder and a pinch (1/8 teaspoon) of salt. Gradually add half of this dry mixture to the wet ingredients along with 1/4 cup of pineapple syrup. Mix gently. Then add the remaining dry mixture along, with 2 tablespoons of whole milk. Stir until everything is just combined.
- Gently fold in the drained crushed pineapple (one cup) being careful not to overmix the batter.
- Pour the batter into the loaf pan. Bake for about 45 to 55 minutes until the bread turns golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for ten minutes before transferring it onto a wire rack to cool completely.
- For the glaze whisk together one cup of sugar, one teaspoon of vanilla extract and two tablespoons of pineapple syrup until you achieve a smooth consistency.
- Pour the glaze over the cooled Pineapple Bread. Savor the taste of your tropical delight!
Notes
More Recipes to Try
- Cinnamon Swirl Donut Bread – A breakfast favorite with a cinnamon twist!
- Pecan Pie Muffins – Perfectly nutty and sweet, great for dessert or a quick snack.
- English Muffin Mini Pizzas – A savory option when you’re craving something different.
- Sweet Cherry Pie Party – Fruity, sweet, and perfect for your next gathering
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
