Pineapple Quick Bread: A Sweet, Tropical Treat in Every Slice
Looking for a moist, fruity, and easy-to-make treat that brightens up breakfast, brunch, or snack time? Pineapple Quick Bread is the answer. This tropical twist on classic quick bread brings together the sweet, tangy flavor of pineapple with a tender, cake-like texture — no yeast or long rise times required.
Whether you’re dreaming of island breezes or just need something new to bake, this pineapple quick bread is the perfect blend of simplicity and flavor.
Why You’ll Love This Recipe
🍍 Tropical Flavor: Crushed pineapple infuses every bite with sweetness and moisture
🕒 Quick & Easy: No yeast, no waiting — just mix, bake, and enjoy
🍞 Versatile: Great as a breakfast bread, afternoon snack, or light dessert
❄️ Freezer-Friendly: Make ahead and freeze for later
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 can (8 oz) crushed pineapple, with juice
1/2 cup sour cream or plain yogurt (for added moisture)
Optional: 1/2 cup chopped nuts (pecans or walnuts) or shredded coconut for added texture
Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Add Pineapple & Sour Cream
Mix in the crushed pineapple (with juice) and sour cream until fully combined. The batter will be thick and moist.
Step 5: Combine & Fold
Gradually stir in the dry ingredients until just combined. If using nuts or coconut, fold them in at this stage.
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