Pineapple Bread Recipe
This pineapple bread recipe is a moist and tender quick bread made with crushed pineapple and pantry staples, delivering bright tropical flavor and bakery-style texture in every slice.
Equipment
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- wire rack
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 8 oz crushed pineapple with juice (do not drain)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, whisk eggs, oil or melted butter, vanilla extract, and the entire can of crushed pineapple with juice.
- Slowly fold the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
- Pour batter into prepared loaf pan and smooth the top. Bake for 55–65 minutes until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
Always use crushed pineapple with juice for best texture. Baking times may vary depending on oven accuracy. Let bread rest before slicing for clean cuts. Flavor improves after resting for several hours. Optional mix-ins can be adjusted based on preference.