If sunshine could be baked into a loaf, it would taste exactly like Pineapple Quick Bread. This soft, moist, golden-brown loaf is infused with juicy crushed pineapple, gentle sweetness, and a light tropical aroma that makes every slice feel like a moment of pure comfort. Whether you enjoy it for breakfast, an afternoon snack, or as a light dessert, this bread brings a burst of bright flavor without ever feeling heavy.

Quick breads are beloved because they require no yeast, no long rise times, and very little effort. Pineapple quick bread takes that convenience and elevates it with a fruity twist that keeps the loaf incredibly tender. Pineapple naturally contributes moisture, meaning the crumb stays soft for days — if the loaf even lasts that long.

This recipe captures everything amazing about old-fashioned homemade quick breads, but with a tropical twist. It’s simple, flavorful, and dependable. You don’t need special tools or baking skills, and it works beautifully with canned crushed pineapple, making it a year-round favorite.

Let’s get into why this recipe deserves a permanent spot in your baking rotation.

⭐ Why This Pineapple Quick Bread Works So Well

• Super moist crumb – Pineapple adds natural moisture and sweetness.
• No yeast, no rising – Mix, pour, bake.
• Stays soft for days – Even better the next morning.
• Family-friendly flavor – Mild sweetness and tropical aroma everyone loves.
• Versatile – Serve warm with butter or cold as a snack.
• Perfect for breakfast – Not overly sweet, filling, and pairs with coffee or tea.

Pineapple is an underrated baking ingredient. It adds brightness, moisture, and tenderness without overpowering the loaf. Combined with vanilla and a balanced amount of sugar, it creates a bread that feels comforting and fresh at the same time.

🍍 Ingredients You’ll Need

A classic quick bread foundation, enhanced with simple fruity additions:

Dry Ingredients

• All-purpose flour
• Sugar
• Baking soda
• Baking powder
• Salt

Wet Ingredients

• Eggs
• Crushed pineapple (with juice!)
• Vegetable oil
• Vanilla extract

The crushed pineapple is essential — its fine texture blends seamlessly into the batter, ensuring moisture and sweetness in every bite.

🔪 How to Make Pineapple Quick Bread (Step-by-Step)

1. Prepare your pans and oven

Preheat your oven to 350°F (175°C) and lightly grease a loaf pan. A parchment sling is optional but helpful for lifting.

2. Mix the dry ingredients

In one bowl, whisk the flour, sugar, baking soda, baking powder, and salt until evenly blended. This step ensures the crumb stays uniform.

3. Combine the wet ingredients

In another bowl, whisk the eggs, oil, vanilla, and the full can of crushed pineapple — juice included. This liquid mixture is what makes the bread incredibly moist.

4. Bring everything together

Pour the wet mixture into the dry. Stir gently with a spatula just until combined. Do NOT overmix or the bread may become dense.

5. Pour and bake

Transfer batter into the loaf pan and smooth the top. Bake for 55–65 minutes, depending on your oven. A toothpick should come out clean.

6. Cool & slice

Let the loaf rest in the pan for 10 minutes, then lift or flip onto a rack to cool completely. Slice once fully cooled.

Pineapple Quick Bread

A moist, tropical quick bread made with crushed pineapple for a soft, tender crumb and bright flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Bread, Breakfast

Cuisine: American

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Quick Bread

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 0.5 tsp salt
• 2 eggs large
• 8 oz crushed pineapple with juice
• 0.33 cup vegetable oil
• 1 tsp vanilla extract

Equipment

• Mixing bowls
• Loaf pan
• Whisk
• Spatula

Method

 

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. Whisk flour, sugar, baking soda, baking powder, and salt in a bowl.
3. In another bowl, mix eggs, pineapple with juice, oil, and vanilla.
4. Combine wet and dry ingredients, mixing just until incorporated.
5. Pour batter into pan and smooth the top.
6. Bake 55–65 minutes or until a toothpick comes out clean.
7. Cool 10 minutes, then transfer to a rack to cool completely.

Notes

Add coconut or nuts for variation. Store wrapped for best moisture.

🍽️ Serving Suggestions

Pineapple quick bread is delicious on its own, but even better with simple additions:

• Warm slice + butter
• Toasted slice + honey drizzle
• With cream cheese spread
• With coconut flakes on top
• Served alongside yogurt or fruit for breakfast

You can even turn slices into tropical French toast — trust me, it’s next-level.

🌴 Optional Variations

• Coconut Pineapple Bread: Add 1/2 cup shredded coconut.
• Pineapple Nut Bread: Add 1/2 cup chopped pecans or walnuts.
• Brown Sugar Twist: Replace half the sugar with brown sugar for deeper flavor.
• Extra Tropical: Add 1/2 tsp coconut extract.
• Glazed Version: Top with a powdered-sugar pineapple glaze.

💡 Tips for Perfect Pineapple Bread

• Don’t drain the pineapple — the juice keeps the loaf moist.
• Don’t overmix the batter.
• Allow the loaf to cool before slicing so it doesn’t crumble.
• Store wrapped in plastic wrap to maintain moisture.
• Tastes even better the next morning.

Ingredients (List)

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 can (8 oz) crushed pineapple, with juice
• 1/3 cup vegetable oil
• 1 tsp vanilla extract

Instructions (Numbered)

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk flour, sugar, baking soda, baking powder, and salt.
3. In another bowl, whisk eggs, pineapple with juice, oil, and vanilla.
4. Add wet mixture to dry mixture and stir gently until combined.
5. Pour batter into the loaf pan and smooth the top.
6. Bake 55–65 minutes or until a toothpick comes out clean.
7. Cool 10 minutes in pan, then transfer to a rack.
8. Slice once fully cooled