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Pineapple Quick Bread

Pineapple Quick Bread

iamwinfred
This Pineapple Quick Bread is a tropical, sweet, and incredibly moist loaf that comes together in one bowl with no mixer required. The crushed pineapple adds bright, juicy flavor and keeps every slice tender for days, while a hint of cinnamon and optional coconut or macadamia nuts take it to the next level. Perfect for breakfast, brunch, snacking, or dessert, this easy quick bread is a reliable crowd-pleaser that travels beautifully and freezes well.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 220 kcal

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack
  • Toothpick or cake tester

Ingredients
  

  • 2 cups all-purpose flour 240g; spooned and leveled
  • 1 teaspoon baking powder 4g
  • ½ teaspoon baking soda 3g
  • ½ teaspoon salt 3g
  • ½ teaspoon ground cinnamon 1g
  • ¾ cup granulated sugar 150g
  • ½ cup unsalted butter 113g; melted and slightly cooled
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract 5ml
  • 1 can crushed pineapple 8 oz / 227g; undrained, juice included
  • ½ cup sour cream 120g; full-fat recommended
  • ½ cup shredded coconut optional; 40g
  • ½ cup chopped macadamia nuts optional; 60g

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan generously and line the bottom with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.
  • In a large bowl, whisk melted butter and sugar. Add eggs one at a time, then stir in vanilla, crushed pineapple with juice, and sour cream until smooth.
  • Pour dry ingredients into wet and fold gently with a spatula using a figure-eight motion just until no dry flour streaks remain. Fold in coconut or nuts if using.
  • Pour batter into prepared pan, smooth the top, and bake for 50-60 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool in pan for 15 minutes, run a knife around edges, then turn out onto a cooling rack. Cool completely before slicing.

Notes

  • Do not drain the crushed pineapple—the juice adds essential moisture and tropical flavor to the bread.
  • Use room temperature eggs for smoother incorporation and a better final texture.
  • Measure flour correctly by spooning it into the measuring cup and leveling off; scooping directly can add too much flour and dry out the loaf.
  • Start checking for doneness at 50 minutes since oven temperatures vary; the top should be golden and spring back lightly when touched.
  • Let the bread cool completely before slicing for clean cuts; slicing warm bread can make it seem gummy.
  • Full-fat sour cream gives the richest, most tender crumb. Greek yogurt can be substituted in equal measure.
  • For a dairy-free version, substitute butter with coconut oil and sour cream with dairy-free yogurt or coconut cream.
  • Add ½ cup shredded coconut and ½ cup chopped macadamia nuts for a tropical variation.
  • Make a simple glaze with 1 cup powdered sugar and 2-3 tablespoons pineapple juice and drizzle over cooled bread.
  • Store airtight at room temperature up to 4 days, refrigerate up to 1 week, or freeze tightly wrapped up to 3 months.

Nutrition

Serving: 1SliceCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 180mgFiber: 1gSugar: 18gVitamin A: 6IUVitamin C: 8mgCalcium: 2mgIron: 6mg
Keyword easy quick bread recipe, moist pineapple bread, one bowl pineapple bread, pineapple quick bread, tropical bread
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