Soft and moist, this pineapple quick bread requires no yeast and no rise time! It’s made with crushed pineapple and topped with a delicate pineapple glaze for an all-around delicious loaf to enjoy as breakfast, lunch, or dessert.
Why this recipe works
Our pineapple quick bread incorporates crushed pineapple and its drained juices to create an incredibly moist pineapple-flavored loaf topped with a subtly sweet glaze. All you need is a little help from a mixer, a loaf pan, some staple kitchen ingredients, and 10 minutes of prep time.
So, what is a quick bread? Quick breads use a leavening agent such as baking soda and sometimes baking powder in place of yeast which means there’s no rise time involved. They can be whipped together and popped in the oven in no time and flavored whichever way you want, see our cantaloupe quick bread and peach bread for fun examples.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PINEAPPLE – We are using canned crushed pineapple. Be sure to drain the crushed pineapple and reserve the juices as you will need it for the glaze. It’s easiest to drain using a sieve or fine mesh strainer.
BAKING SODA – Our leavening agent for this quick bread. Do not skip the baking soda.
GLAZE – This recipe makes a light glaze, for a thicker glaze use our recipe as a base and add a tablespoon of powdered sugar at a time until desired thickness.
How to Make Pineapple Quick Bread
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 and grease a 9×5 loaf pan.
EXPERT TIP – Adding parchment paper with high sides will allow the loaf to come out easily as well. - In a medium bowl, whisk together all-purpose flour, baking soda and sea salt.
- In a stand mixer, cream together sugar and butter with the paddle attachment on low-medium for about 5 minutes.
- Add in eggs, vanilla extract and mix for another minute on the lowest setting.
- Slowly add in flour mixture; be sure to lift the bottom of the mixing bowl with a spatula to incorporate all the ingredients evenly.
- Add the drained crushed pineapple and run just to mix; you can do this by hand with a spatula.
- Pour into greased pan and spread evenly.
- Bake for about 55 minutes.
- Cool loaf completely in the pan on a wire rack before removing.
- Once cooled, remove the loaf from the pan and make your glaze by adding powdered sugar and pineapple juice into a small bowl and mix well.
Frequently Asked Questions & Expert Tips
Wrap pineapple quick bread in plastic wrap and store at room temperature in a cool, dry place for 3-4 days. You can also store it in an air-tight container. Avoid storing the bread in the refrigerator as it can dry it out.
Yes, this pineapple bread freezes well. To do so, wrap the loaf in plastic wrap followed by a layer of aluminum foil and place it inside a large ziptop bag. Freeze for up to 3 months. Thaw at room temperature.
Serving Suggestions
Enjoy pineapple quick bread as breakfast alongside a cup of coffee or tea, as a snack, or as dessert. Feel free to pop a slice in the toaster to warm it up!
More Quick Bread Recipes
- Banana Bread
- Starbucks Lemon Loaf
- Chocolate Zucchini Bread
- Lemon Blueberry Zucchini Bread
- Apple Bread
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Pineapple Quick Bread
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 19 ounces crushed pineapple drained well but not completely dry (save juice for glaze)
Pineapple Glaze
- 6 teaspoons powdered sugar
- 2 Tablespoons resereved pineapple juice
Things You’ll Need
- Stand mixer or hand mixer
Before You Begin
- This recipe makes a light glaze, for a thicker glaze use this as a base and add a tablespoon of powdered sugar at a time until desired thickness.
Instructions
- Preheat oven to 350 and grease an 9×5 loaf pan. Note: Adding parchment paper with high sides will allow the loaf to come out easily as well.
- In a medium bowl whisk together all-purpose flour, baking soda and sea salt.
- In a stand mixer, cream together sugar and butter with the paddle attachment on low-medium for about 5 minutes.
- Add in eggs and vanilla extract and mix for another minute on the lowest setting.
- Slowly add in flour mixture; be sure to lift the bottom of the mixing bowl with a spatula to incorporate all the ingredients evenly.
- Add the drained crushed pineapple and run just to blend, or you can do this by hand with a spatula.
- Pour into greased pan and spread evenly.
- Bake for about 55 minutes.
- Cool loaf completely in the pan on a wire rack before removing.
- Once cooled, remove the loaf from the pan and make your glaze by adding powdered sugar and pineapple juice into a small bowl and mix well.
Nutrition
Amanda Davis
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Robin says
I cooked the loaf for over an hour. I was afraid to leave it in the oven any longer. The cake fell and it’s moist, in a not good way. I used 2 cups of drained fresh pineapple and separated the eggs, whipping the whites to add in the end. The batter consistency was fine. Not sure what happened.
Amanda Davis says
The problem was likely because of how you separated the eggs and whipped the whites. The recipe states to “Add in eggs, vanilla extract and mix for another minute on the lowest setting.”
You likely beat in more air when you added the whipped egg whites. This creates large bubbles of air that weaken the cake’s structure and cause it to collapse.
Kathy says
Can’t wait to try the pineapple quick bread
Brenda says
Beautiful loaf. After 35 minutes I turned oven down to 325°. Mine was fully baked in 45 minutes. V reat flavor, not overly sweet.
Pat says
If I double the recipe do I have to double the baking soda?
Amanda Formaro says
Yes
Noor says
Can I use a fresh pineapple instead canned
Amanda Formaro says
Yes you can, however you will need to reserve a couple tablespoons of juice for the glaze.
Rebecca George says
Hi Amanda,
I live at 5100 feet, would you recommend any additional ingredients for high altitude baking?
Thank you.
Rebecca
Amanda Formaro says
Here are some tips for making quick bread at high altitude https://www.allrecipes.com/article/high-altitude-cake-baking/ Hope that helps!
Diane says
I made this for Thanksgiving Dinner and my grandsons just loved it!
Vanessa says
Hello Amanda,
I’m going to make the pineapple bread and would like to know if you use a 20oz can of crushed pineapple would it affect the outcome of the bread? The recipe calls for 19oz.
Amanda Formaro says
No it should be fine :)
Andrea says
Hi Amanda,
I am making the glaze and I am confused. It calls for 6 tsp of powdered sugar and 2 Tblsp of pineapple juice. I thought 6 tsp equals 2 Tblsp. If so, this glaze is very thin. Am I reading the recipe for the glaze correctly?
Thank you!
Amanda Formaro says
Yes, this is a thin glaze :)