Pineapple Bread

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Pineapple Bread is the sweet, moist loaf you didn’t know you needed. Packed with juicy pineapple chunks and a rich, buttery crumb, this tropical twist on a classic quick bread is a delightful treat for any time of day. Whether you serve it warm with a pat of butter or enjoy it chilled with coffee, it has a way of making any moment feel like a mini-vacation.

Perfect for using up canned pineapple or ripe fresh fruit, this recipe delivers a soft, cake-like texture without being overly sweet. It’s a hit with both kids and adults, making it ideal for brunch spreads, after-school snacks, or a fuss-free dessert.

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Why You’ll Love This Pineapple Bread

This Pineapple Bread is more than just a pretty loaf. It’s easy to make, uses pantry staples, and is naturally dairy-free. The tropical flavor brightens up your baking rotation, and it stays moist for days. Plus, no mixer is needed—just a bowl, a spoon, and about 10 minutes of prep.

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What Kind of Pineapple Should I Use?

You can use either canned or fresh pineapple. Canned pineapple tidbits or crushed pineapple (drained) are convenient and provide consistent flavor. Fresh pineapple adds a bit more tang and texture. If using fresh, make sure it’s ripe and juicy.

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Ingredients for the Pineapple Bread

Each ingredient in this pineapple bread serves a purpose, contributing to the perfect loaf:

• All-purpose flour (2 cups): Provides structure to the bread.
• Granulated sugar (1 cup): Sweetens the loaf and balances the acidity of the pineapple.
• Baking powder (2 tsp): Helps the bread rise.
• Salt (1/2 tsp): Enhances flavor.
• Eggs (2 large): Bind the ingredients and add richness.
• Vegetable oil (1/2 cup): Adds moisture and keeps the bread tender.
• Vanilla extract (1 tsp): Adds a warm, sweet aroma.
• Pineapple tidbits or crushed pineapple, drained (1 1/2 cups): The star ingredient bringing juicy sweetness.

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How To Make the Pineapple Bread

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of sugar, 2 tsp baking powder, and 1/2 tsp salt until well combined.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat 2 eggs, then stir in 1/2 cup of vegetable oil and 1 tsp vanilla extract.

Step 4: Fold Everything Together

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix. Then fold in 1 1/2 cups of drained pineapple.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and spread evenly. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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How to Serve and Store Pineapple Bread

This recipe yields 1 loaf, which makes about 8 slices—enough to serve 6 to 8 people.

Serve it as-is, toasted with butter, or even with a scoop of vanilla ice cream for dessert. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well for up to 3 months.

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What to Serve With Pineapple Bread?

Fresh Fruit Salad

A refreshing bowl of fruit complements the tropical notes perfectly.

Greek Yogurt and Honey

Add a creamy, tangy contrast with a drizzle of honey.

Tropical Smoothies

Pair it with something like a Rainbow Smoothie Bowl for breakfast.

Herbal Tea

Chamomile or mint tea makes a lovely, relaxing pairing.

Coconut Whipped Cream

Light and airy, this is a delightful topping if you’re serving the bread as dessert.

Vanilla Ice Cream

A warm slice with a scoop of ice cream makes an effortless dessert.

Cheese Plate

Surprisingly, mild cheeses like brie pair well with sweet quick breads.

Chia Pudding

Add a side of Mango and Dragon Fruit Chia Pudding for a healthy twist.

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Frequently Asked Questions

Can I make this pineapple bread gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking mix. Check that your baking powder is gluten-free as well.

Do I need to squeeze out the juice from canned pineapple?
Yes. Drain the pineapple thoroughly to avoid soggy bread. If using crushed pineapple, you can lightly press it with a spoon to remove excess liquid.

Can I use brown sugar instead of granulated sugar?
You can, but it will slightly darken the crumb and give the bread a caramel-like taste.

Can I add nuts or coconut to the batter?
Absolutely! Add up to 1/2 cup of chopped walnuts, pecans, or shredded coconut.

How do I know when the bread is done baking?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready. The top should be golden and slightly springy.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use fresh pineapple or canned? Did you toss in some coconut or serve it with tea?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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Conclusion

Whether you’re craving a tropical breakfast idea, an easy snack, or a no-fuss dessert, Pineapple Bread has you covered. It’s vibrant, soft, and surprisingly simple to make. For more fruity treats, check out our Tropical Fruit Salad with Honey Lime Dressing or explore more creations over at Meals We Share.

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