Pineapple Bread

Pineapple Bread is a soft, moist quick bread bursting with tropical flavor from crushed pineapple and finished with a light pineapple glaze. This recipe is easy to make, uses simple pantry staples, and delivers a bakery-style loaf that’s perfect for breakfast, brunch, dessert, or an afternoon snack. The pineapple keeps the bread incredibly tender while adding natural sweetness and freshness in every bite.

Ingredients

Pineapple Bread

• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ⅛ teaspoon salt
• ¼ cup pineapple syrup (from canned crushed pineapple)
• 2 tablespoons whole milk
• 1 cup crushed pineapple, drained (reserve syrup)

Pineapple Glaze

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons pineapple syrup, plus more as needed

Instructions

• Preheat oven to 350°F and grease an 8 x 4-inch loaf pan or line with parchment paper
• In a large bowl, cream together the sugar and butter until light and fluffy
• Add the eggs one at a time, mixing well after each addition
• In a separate bowl, whisk together flour, baking powder, and salt
• Add half of the dry ingredients to the wet mixture along with the pineapple syrup and mix gently
• Add remaining dry ingredients and milk, stirring just until combined
• Fold in the crushed pineapple using a spatula or spoon, being careful not to overmix
• Pour batter into prepared pan and smooth the top
• Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean
• Tent loosely with foil if the top browns too quickly
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
• Whisk glaze ingredients together and spread evenly over cooled bread

Serving and Storage Tips

• Serve slightly warm or at room temperature for best flavor
• Pair with coffee, tea, or a light breakfast spread
• Store tightly wrapped at room temperature for up to 2 days
• Refrigerate for up to 5 days for longer freshness
• Freeze slices individually for up to 3 months; thaw at room temperature

Variations

1. Pineapple Coconut Bread
   Add ½ cup sweetened shredded coconut for a tropical twist.
2. Pineapple Banana Bread
   Replace one egg with ½ cup mashed ripe banana for extra moisture.
3. Pineapple Cream Cheese Bread
   Swirl softened sweetened cream cheese into the batter before baking.
4. Pineapple Walnut Bread
   Fold in ½ cup chopped walnuts for added crunch.
5. Pineapple Pecan Bread
   Use chopped pecans for a rich, buttery nut flavor.
6. Pineapple Orange Bread
   Add 1 teaspoon orange zest and replace milk with orange juice.
7. Pineapple Muffins
   Bake batter in muffin tins for 18–22 minutes for grab-and-go portions.
8. Pineapple Yogurt Bread
   Replace milk with plain or vanilla yogurt for extra tenderness.
9. Pineapple Lemon Bread
   Add lemon zest to the batter and lemon juice to the glaze.
10. Pineapple Carrot Bread
    Mix in ½ cup finely grated carrots for a fruity carrot cake vibe.
11. Pineapple Spice Bread
    Add cinnamon and nutmeg for warm spice notes.
12. Pineapple Almond Bread
    Use almond extract in place of vanilla and top with sliced almonds.
13. Pineapple Raisin Bread
    Fold in ⅓ cup raisins for added sweetness and texture.
14. Glaze-Free Pineapple Bread
    Skip the glaze for a lighter, breakfast-style loaf.
15. Pineapple Upside-Down Bread
    Line the pan with pineapple rings and brown sugar before adding batter.

FAQs

1. Can I use fresh pineapple instead of canned?
   Yes, but you’ll need to finely crush it and create syrup with juice or sugar.
2. Why is my bread dense?
   Overmixing the batter can cause dense texture.
3. Can I make this without glaze?
   Absolutely, the bread is delicious on its own.
4. Can I use salted butter?
   Yes, just reduce or omit the added salt.
5. How do I know when it’s done baking?
   A toothpick inserted in the center should come out clean.
6. Can I double the recipe?
   Yes, bake in two loaf pans and rotate halfway through baking.
7. Does this bread freeze well?
   Yes, wrap tightly and freeze for up to 3 months.
8. Can I use low-fat milk?
   Yes, but whole milk gives the best texture.
9. Why save the pineapple syrup?
   It adds concentrated pineapple flavor to both the bread and glaze.
10. Can I make it dairy-free?
    Use plant-based butter and milk substitutes.

This Pineapple Bread is the perfect blend of soft texture, bright flavor, and simple preparation. Whether served plain or topped with glaze, it’s a reliable recipe that always delivers moist, flavorful results. It’s ideal for sharing, gifting, or enjoying with a cup of coffee or tea.

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