Easy Pineapple Quick Bread Recipe: Moist, Tender, and Perfectly Sweet

Easy Pineapple Quick Bread Recipe

You ever have one of those days where you stand in front of your pantry and sigh dramatically? Same here.

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This Easy Pineapple Quick Bread Recipe came out of exactly that kind of afternoon, the kind where you want something sweet but you absolutely do not want to scrub three pans afterward.

The whole loaf leans on butter, sugar, crushed pineapple, flour, and a soft vanilla glaze. Nothing fancy, nothing fussy. (No judgment if you eat the first slice standing at the counter. I always do.)

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Save this loaf to your quick bread board so it is waiting for you the next time a slow afternoon shows up.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Real talk, this bread started on a rainy, cranky day when I wanted something sweet without turning the kitchen into a disaster zone.

I had a can of crushed pineapple sitting in the cabinet, syrup and all, and that felt like the entire plan right there. No extra trip to the store, no specialty equipment, just pantry basics doing their quiet work.

What came out of the oven was tender, moist, and just sweet enough without being sugary overkill, with a tropical flavor that made a gloomy afternoon feel a whole lot friendlier.

If that sounds like your kind of baking, pin it now so you can find it again later.

Table of content

• Why you will love this pineapple quick bread
• Ingredient notes
• How to make pineapple quick bread
• Storage options
• Variations and substitutions
• What to serve with it
• Full ingredients and instructions
• Notes and recipe details

Why You’ll Love This Pineapple Quick Bread Recipe?

There are about a million quick bread recipes out there, so let me tell you why this one keeps earning its spot in my rotation.

It is genuinely very moist, the kind of moist where a slice holds together on the plate instead of crumbling into dust. The pineapple gives it a bright, tropical, summery flavor that tastes like sunshine even in February.

And here is the win win part: the ingredient list is pantry basics plus one can of pineapple. No obscure flours, no specialty extracts, no hunting through three different stores on a Tuesday night.

It also works both ways. Slice it for breakfast with your coffee, or warm it for a few seconds and call it dessert with a scoop of vanilla ice cream. And the glaze is included, which matters more than you might think, because that pineapple syrup glaze is what pulls the whole loaf together.

This is the loaf I bring to potlucks and Sunday brunch, and it never comes home with me.

Ingredient Notes:

Before you start mixing, it helps to know what each ingredient is actually doing in the bowl.

For the Pineapple Bread

Granulated sugar and softened unsalted butter are the creamy, sweet base, and you cream them together until fluffy. Eggs give the loaf its structure. All purpose flour, baking powder, and salt handle the rise and the balance, so the bread is neither flat nor bland.

Pineapple syrup, taken straight from the can, adds real pineapple flavor and keeps you from pouring good flavor down the drain. Whole milk keeps everything soft and tender. And crushed pineapple is the star of the show.

Drain it well, but save that syrup, because you will need it for both the batter and the glaze.

For the Glaze

Powdered sugar, vanilla extract, and more pineapple syrup.

Whisk them together until smooth and drizzly, and you have a glaze that tastes like the loaf itself.

How To Make Pineapple Quick Bread?

Here is the short version. The full numbered steps are in the recipe card below.

Preheat the oven to 350°F and grease or line an 8 inch by 4 inch loaf pan. Beat 1/2 cup softened butter with 3/4 cup granulated sugar until fluffy, then add the eggs one at a time, mixing after each one.

In a separate bowl, whisk together 1 1/2 cups all purpose flour, 2 teaspoons baking powder, and 1/8 teaspoon salt.

Now alternate. Add half the dry mixture to the butter mixture along with 1/4 cup pineapple syrup and mix gently. Then add the remaining dry mixture with 2 tablespoons whole milk and stir only until it just comes together. Fold in 1 cup drained crushed pineapple without overmixing.

Pour the batter into the pan and bake for about 45 to 55 minutes, until the loaf is golden brown and a toothpick inserted in the center comes out clean.

Cool it in the pan for 10 minutes, then move it to a wire rack to cool completely. Whisk 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons pineapple syrup until smooth, pour it over the cooled bread, and let it drip down the sides.

Room temperature butter creams faster and traps more air, which is part of why this loaf stays so tender. If you forgot to take it out of the fridge, cut it into small cubes and give it ten minutes on the counter.

Storage Options:

At room temperature, keep the loaf in an airtight container and it stays good for 3 to 4 days. In the fridge it keeps a bit longer, though I will be honest, a few seconds in the microwave makes it taste much better.

It freezes well too. Slice it before freezing so you can pull out one piece at a time, which beats thawing an entire loaf because you wanted a single slice with your coffee.

Variations and Substitutions:

Fresh pineapple works beautifully if you chop it fine and drain it well, since extra liquid will change the texture of the crumb.

Toasted pecans or walnuts add a nice crunch, and a handful of coconut tossed into the batter takes the tropical thing up another notch. For a dairy free version, swap the butter and milk for plant based alternatives and keep everything else the same. Go wild with it.

What to Serve with Pineapple Quick Bread?

Coffee or tea is the obvious answer, and a good one. Fresh fruit balances the sweetness nicely. Vanilla ice cream turns a slice into a proper dessert. And honestly, it is just as good eaten on its own, standing in the kitchen, straight from the pan. Zero judgment either way.

Ingredients

For the pineapple bread:

• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 cup pineapple syrup from the canned pineapple
• 2 tablespoons whole milk
• 1 cup crushed pineapple, drained, syrup saved
• 1/8 teaspoon salt

For the glaze:

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

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8 inch by 4 inch loaf pan or line it with parchment paper.
2. In a bowl, beat together 3/4 cup granulated sugar and 1/2 cup softened butter until fluffy. Add the eggs one at a time, mixing after each addition.
3. In another bowl, mix together 1 1/2 cups all purpose flour, 2 teaspoons baking powder, and 1/8 teaspoon salt. Gradually add half of this dry mixture to the wet ingredients along with 1/4 cup pineapple syrup, mixing gently. Then add the remaining dry mixture with 2 tablespoons whole milk and stir until everything is just combined.
4. Gently fold in 1 cup drained crushed pineapple, being careful not to overmix the batter.
5. Pour the batter into the loaf pan. Bake for about 45 to 55 minutes, until the bread turns golden brown and a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. For the glaze, whisk together 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons pineapple syrup until smooth.
8. Pour the glaze over the cooled pineapple bread and let it drip down the sides.

Notes

For a gluten free version, swap the all purpose flour for a quality gluten free flour blend that includes a binder such as xanthan gum or guar gum. Check that your baking powder and every other ingredient are labeled gluten free, because small amounts add up. With that one change, the loaf stays tender and suits gluten free diets.

A couple of extra notes from my own kitchen: measure your flour by spooning it into the cup rather than scooping it straight from the bag, and do not skip the draining step on the pineapple. Wet pineapple means a soggy center, and nobody wants that after waiting almost an hour.

Recipe details

Prep is 15 minutes, the bake runs about 55 minutes, and the source lists a total time of 2 hours 10 minutes once cooling and glazing are counted in.

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Easy Pineapple Quick Bread Recipe You ever have one of those days where you stand in front of your pantry and sigh dramatically? Same here.

• Total Time: 130 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

Pineapple Bread
3/4 c granulated sugar
1/2 c unsalted butter, softened
2 eggs
1 1/2 c all-purpose flour
2 tsp baking powder
1/4 c pineapple syrup, from the canned pineapple
2 tbsp whole milk
1 c crushed pineapple, drained (save the syrup)
1/8 tsp salt

Glaze
1 c powdered sugar
1 tsp vanilla extract
2 tbsp pineapple syrup, plus more as needed

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Instructions

1-Preheat the oven to 350°F (175°C): Preheat the oven to 350°F (175°C). Get an 8-inch x 4-inch loaf pan by greasing it or lining it with parchment paper.
2-In a bowl beat together 3/4 cup: In a bowl beat together 3/4 cup of granulated sugar and 1/2 cup of softened butter until it becomes fluffy. Add the eggs one, at a time. Mix after each addition.
3-In another bowl mix together 1 1/2: In another bowl mix together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder and a pinch (1/8 teaspoon) of salt. Gradually add half of this dry mixture to the wet ingredients along with 1/4 cup of pineapple syrup. Mix gently. Then add the remaining dry mixture along, with 2 tablespoons of whole milk. Stir until everything is just combined.
4-Gently fold in the drained crushed pineapple: Gently fold in the drained crushed pineapple (one cup) being careful not to overmix the batter.
5-Pour the batter into the loaf pan: Pour the batter into the loaf pan. Bake for about 45 to 55 minutes until the bread turns golden brown and a toothpick inserted into the center comes out clean.
6-Allow the bread to cool in the: Allow the bread to cool in the pan for ten minutes before transferring it onto a wire rack to cool completely.
7-For the glaze whisk together one cup: For the glaze whisk together one cup of sugar, one teaspoon of vanilla extract and two tablespoons of pineapple syrup until you achieve a smooth consistency.
8-Pour the glaze over the cooled Pineapple: Pour the glaze over the cooled Pineapple Bread. Savor the taste of your tropical delight!

Last Step:

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• Prep Time: 15 min
• Cook Time: 55 min
• Method: bake