Pineapple Quick Bread is a moist and delicious loaf bursting with tropical flavor. With chunks of juicy pineapple and a hint of sweetness, this quick bread is perfect for breakfast, brunch, or even as a dessert. It’s easy to make, requires no yeast, and comes together in just a few steps. This bread is a great way to bring a bit of sunshine into your kitchen, whether you enjoy it on its own or spread with a bit of butter or cream cheese.
Table of Contents
- Ingredients
- Instructions
- Tips for Perfect Pineapple Quick Bread
- Recipe Variations
- FAQs
- Serving Suggestions
- Conclusion
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, drained (reserve juice)
- 1/2 cup pineapple juice (from the drained pineapple)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Stir in the crushed pineapple and pineapple juice until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. If using, gently fold in the chopped walnuts or pecans.
- Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Pineapple Quick Bread
- Don’t Overmix: Mix the batter until just combined to avoid a dense, tough bread.
- Drain the Pineapple Well: Be sure to drain the crushed pineapple well to avoid adding too much moisture to the batter.
- Use Fresh or Canned Pineapple: Fresh pineapple can be used in place of canned pineapple, but make sure to finely chop and drain it before adding to the batter.
Recipe Variations
- Coconut Pineapple Bread: Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Pineapple Banana Bread: Mash one ripe banana and add it to the wet ingredients for a pineapple-banana flavor combo.
- Glazed Pineapple Bread: Drizzle a simple glaze made from powdered sugar and pineapple juice over the cooled bread for extra sweetness.
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple. Just be sure to finely chop and drain it well before adding it to the batter.
Q: How do I store Pineapple Quick Bread?
A: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for up to 3 months—wrap it tightly in plastic wrap and aluminum foil before freezing.
Q: Can I make this bread gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for the best texture.
Serving Suggestions
- With Butter or Cream Cheese: Spread slices with butter or cream cheese for a simple yet delicious treat.
- With Fresh Fruit: Serve with fresh berries or fruit salad for a light breakfast or snack.
- Toasted: Lightly toast slices of the bread and serve with a drizzle of honey for a warm, comforting treat.
Pineapple Quick Bread is an easy and delicious way to bring tropical flavors to your table. Its moist texture and sweet pineapple flavor make it a perfect choice for any time of the day. Whether you enjoy it for breakfast, as a snack, or even as a dessert, this bread is sure to bring a bit of sunshine to your day. Give this recipe a try, and enjoy the sweet, tropical goodness of homemade pineapple quick bread!