Description
This moist, golden Pineapple Bread is bursting with tropical flavor and perfect for any time of day. Crushed pineapple adds juicy sweetness to every bite, while a buttery crumb and optional glaze bring bakery-worthy results at home.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple (with 1–2 tablespoons juice)
½ cup pineapple chunks (optional for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
4. Add eggs one at a time, beating well after each. Mix in vanilla extract.
5. Fold in crushed pineapple with 1–2 tablespoons of its juice.
6. Add dry ingredients to wet in two batches, stirring just until combined.
7. Pour into loaf pan and top with pineapple chunks if using.
8. Bake for 50–60 minutes or until a toothpick comes out clean.
9. Cool in pan for 10–15 minutes, then transfer to wire rack. Optional: drizzle with glaze made of powdered sugar and pineapple juice.
Notes
Don’t overmix the batter—stop as soon as it’s combined to avoid dense texture.
If using fresh pineapple, finely chop and strain well to avoid excess moisture.
Tent the bread with foil after 30 minutes if the top is browning too fast.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg