Pineapple Quick Bread Recipe: A Tropical Twist on a Classic Favorite
If you’re looking for a moist, flavorful, and super easy baked good that feels like a slice of sunshine, this Pineapple Quick Bread is the recipe for you. Bursting with tropical flavor and just the right amount of sweetness, this loaf is a wonderful way to brighten up breakfast, brunch, or afternoon tea.
Made with crushed pineapple and pantry staples, it’s a no-fuss, one-bowl wonder that’s ready for the oven in minutes—no yeast, no rising, just mix and bake!
🍍 Why You’ll Love This Pineapple Quick Bread
Super moist and tender thanks to the pineapple and juice
Simple ingredients you likely already have at home
No mixer or fancy equipment needed
Perfect for freezing or gifting
A subtle tropical flavor that pairs beautifully with coffee or tea
Whether you’re dreaming of the islands or just want a change from banana bread, this recipe is an instant favorite.
🛒 Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
2 eggs
½ cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 can (8 oz) crushed pineapple in juice (do not drain)
Optional: ½ teaspoon cinnamon, ½ cup chopped walnuts or coconut flakes
👩🍳 Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt (plus cinnamon, if using).
Combine the wet ingredients: In another bowl, beat the eggs, then stir in the oil, vanilla extract, and the entire can of crushed pineapple with juice.
Bring it all together: Add the wet ingredients to the dry ingredients and stir just until combined. If using nuts or coconut, fold them in gently.
Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil during the last 15 minutes.
Cool and enjoy: Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
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