This pineapple quick bread is moist, tender, and bursting with sweet, tangy pineapple. It bakes up with a golden crust and a soft, slightly crumbly interior. A handful of chopped walnuts adds a pleasant crunch and a toasty note. This loaf is simple to make and perfect for breakfast, snack time, or a light dessert.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Servings: 10 slices
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~302 kcal
- Protein: ~4.6 g
- Carbohydrates: ~41 g
- Fat: ~13.6 g
- Fiber: ~1.2 g
- Sugar: ~21.8 g
- Sodium: ~255 mg
(Values are approximate and based on the full recipe divided into 10 servings, including the optional walnuts.)
Why Make This Pineapple Quick Bread
This quick bread is fast and forgiving. It uses baking soda instead of yeast, so no rising time is needed. The crushed pineapple keeps the crumb moist and adds a bright, tropical flavor. It smells sweet and fruity while baking. The loaf is sweet but not cloying, with a soft texture and a lightly caramelized crust. It’s a great way to use canned pineapple or to brighten a weekday morning.
How to Make Pineapple Quick Bread
You will mix dry ingredients, stir in wet ingredients, and bake. The batter is thick and easy to pour. Do not overmix; small lumps are okay. Bake until a toothpick comes out clean and the top is golden brown. Cool slightly before slicing so the loaf holds together and the crumb sets.
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup crushed pineapple, drained
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or nonstick spray. Drain the crushed pineapple well in a fine mesh sieve and press gently to remove excess liquid. Measure and set out all ingredients.
Step 2: Mixing
In a large bowl, whisk together the flour, sugar, baking soda, and salt. In another bowl, combine the melted butter, drained crushed pineapple, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. If using walnuts, gently fold them in at the end. Do not overmix; small streaks of flour are fine.
Step 3: Baking
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
Step 4: Finishing
Allow the bread to cool in the pan for 10 minutes. Then carefully transfer the loaf to a wire rack to cool completely. Cooling helps the crumb set so slices stay neat. Slice when slightly warm or at room temperature.
How to Serve Pineapple Quick Bread
Serve warm with a pat of butter for breakfast. Try it toasted and topped with cream cheese for a brunch spread. For dessert, a dollop of whipped cream or a scoop of vanilla ice cream pairs nicely. The bread’s sweet-tart flavor works well with coffee, tea, or a fruity iced tea.
How to Store Pineapple Quick Bread
- At room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 2 days.
- In the refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature or warm briefly before serving.
- Freezing: Wrap slices or the whole loaf tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge or warm gently in a low oven.
Expert Tips for Perfect Pineapple Quick Bread
- Drain the pineapple well to avoid a soggy loaf. Press with a spoon or use a sieve.
- Measure flour by spooning into the cup and leveling; avoid packing flour to prevent a dense loaf.
- Melt the butter but let it cool slightly so it doesn’t cook the eggs.
- Stir until just combined. Overmixing develops gluten and makes the bread tough.
- Check with a toothpick at 50 minutes. Oven temperatures vary; rotate the pan if your oven has hot spots.
- For a sweeter crust, sprinkle a teaspoon of sugar on top before baking.
- Substitute pecans for walnuts for a milder nutty flavor or leave nuts out for nut-free.
Delicious Variations
- Coconut-Pineapple: Add 1/2 cup shredded coconut and replace walnuts with macadamia nuts for a tropical twist.
- Glazed Pineapple Bread: Brush the cooled loaf with a simple glaze of powdered sugar and a little pineapple juice.
- Banana-Pineapple: Fold in 1 mashed ripe banana for extra moisture and banana flavor.
- Spiced Pineapple Bread: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the dry ingredients.
- Pineapple-Cranberry: Fold in 1/2 cup dried cranberries for a tart contrast.
Frequently Asked Questions
Q: Can I use fresh pineapple instead of canned?
A: Yes. Chop fresh pineapple and drain it well. Fresh pineapple may release more juice, so press or pat it dry to avoid excess moisture.
Q: What if I don’t have walnuts?
A: You can omit the nuts or replace them with pecans or macadamia nuts. You can also add seeds like sunflower for crunch, or skip nuts for a nut-free loaf.
Q: Why is my bread dense?
A: Dense bread can result from packing the flour, overmixing the batter, or using too much liquid. Measure flour correctly and mix only until combined.
Q: How can I prevent the top from burning?
A: If the top browns quickly, tent a sheet of foil loosely over the loaf for the last 10–15 minutes of baking. This prevents over-browning while the center finishes baking.
Q: Can I make muffins with this batter?
A: Yes. Spoon the batter into a lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes. Check with a toothpick for doneness.
Q: Can I reduce the sugar?
A: You can reduce the sugar by up to 1/4 cup without major texture changes, but the bread will be less sweet and may brown less. Adjust to taste.
Q: How do I tell when the bread is done?
A: Insert a toothpick in the center. It should come out clean or with a few moist crumbs. The top should be golden brown and the loaf should spring back slightly when pressed.
Conclusion
This pineapple quick bread is an easy, comforting loaf with bright pineapple flavor and a tender crumb. It’s great for mornings, lunchboxes, or casual gatherings. If you want another take on pineapple bread, compare this version with a trusted source like Allrecipes Pineapple Bread recipe for more ideas and variations. Give this simple loaf a try — it’s quick to make and full of sunny flavor.
Pineapple Quick Bread
- Total Time: 70 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This moist and tender quick bread is bursting with sweet, tangy pineapple and has a pleasant crunch from walnuts.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup crushed pineapple, drained
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Drain the crushed pineapple well to remove excess liquid.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In another bowl, combine melted butter, drained pineapple, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- If using walnuts, fold them in gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Avoid overmixing the batter to ensure a light texture. If the top browns too fast while baking, tent with foil for the last 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 302
- Sugar: 21.8g
- Sodium: 255mg
- Fat: 13.6g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1.2g
- Protein: 4.6g
- Cholesterol: 74mg
