Pineapple Quick Bread – Sunshine in Every Slice
Introduction
This Pineapple Quick Bread is the kind of recipe that instantly brightens your day. Soft, moist, and infused with the sweet tang of pineapple, it fills your kitchen with the comforting aroma of vanilla and warm tropical fruit. It’s simple to make, requires no yeast, and delivers a loaf that’s perfect for breakfast, afternoon tea, or dessert.
The addition of chopped nuts gives a subtle crunch, balancing the tender crumb and fruity sweetness. Whether you serve it plain, with a smear of butter, or topped with a light glaze, this bread is a slice of sunshine you’ll want to bake again and again.
Why You’ll Love This Recipe
Quick & easy: No yeast, no waiting—just mix and bake.
Tropical flavor: Pineapple adds natural sweetness and moisture.
Versatile: Enjoy as breakfast, snack, or dessert.
Crowd‑pleaser: Perfect for potlucks, brunches, or gifting.
Ingredients
2 cups all‑purpose flour
1 cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup crushed pineapple, drained
½ cup chopped nuts (walnuts or pecans)
Step‑by‑Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Grease and flour a 9×5‑inch loaf pan.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
In a large bowl, beat eggs, oil, and vanilla until smooth. Stir in drained pineapple.
Step 4: Make Batter
Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in chopped nuts.
Step 5: Bake
Pour batter into prepared loaf pan. Bake 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
Cool in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
Tips & Tricks
Extra moist: Don’t over‑drain pineapple; a little juice adds flavor.
Flavor boost: Add ½ tsp cinnamon or nutmeg for warmth.
Glaze option: Mix powdered sugar with pineapple juice for a sweet drizzle.
Storage: Wrap tightly and store at room temperature for 3 days, or freeze slices for up to 2 months.
Variations
Coconut Pineapple Bread: Add ½ cup shredded coconut for tropical flair.
Pineapple Upside‑Down Twist: Line pan with pineapple rings before adding batter.
Chocolate Chip Version: Fold in ½ cup mini chocolate chips.
Holiday Style: Add dried cranberries and pecans for festive flavor.
Serving Ideas
Serve with cream cheese or honey butter.
Pair with coffee or iced tea for a refreshing snack.
Slice and wrap for lunchbox treats.
Present on a platter with fresh pineapple chunks for brunch.
FAQs
Q: Can I use fresh pineapple instead of canned?
Yes, just chop finely and drain excess juice.
Q: Can I make this gluten‑free?
Use a 1:1 gluten‑free flour blend.
Q: Can I skip the nuts?
Absolutely—leave them out or replace with coconut flakes.
Recipe Details
Prep Time: 10 minutes
Bake Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Final Thoughts
This Pineapple Quick Bread is soft, sweet, and comforting, with just the right touch of tropical flavor. Easy to bake and versatile to serve, it’s a recipe that brings sunshine to your table any time of year.