Moist and Easy Pineapple Quick Bread Recipe

This Pineapple Quick Bread is a moist, lightly sweet loaf packed with juicy pineapple flavor and a soft crumb. It’s simple to make, perfect for breakfast, brunch, or an afternoon snack, and doesn’t require yeast or rising time. When I want to bake something easy and tropical that makes the whole kitchen smell amazing, this is one of my favorites.

Why You’ll Love This Recipe

I love this recipe because it comes together fast and stays moist for days. The crushed pineapple gives the bread a naturally sweet, fruity flavor and soft texture, while the simple batter means minimal fuss. It’s delicious on its own or with a smear of butter or cream cheese. Whether I’m serving it to guests or enjoying a quiet slice with coffee, this quick bread always delivers comfort and flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking soda

• Salt

• Eggs

• Crushed pineapple (with juice)

• Vegetable oil or melted butter

• Vanilla extract

• Optional: chopped nuts, shredded coconut, cinnamon

Directions

1. I preheat the oven to 350°F (175°C) and grease a standard loaf pan.

2. In a large bowl, I whisk together flour, sugar, baking soda, and salt.

3. In another bowl, I beat the eggs and stir in crushed pineapple (with juice), oil, and vanilla.

4. I pour the wet ingredients into the dry and stir until just combined. If I’m adding nuts or coconut, I fold them in now.

5. I pour the batter into the prepared pan and smooth the top.

6. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices) and takes roughly 1 hour and 15 minutes, including prep and baking time.

Variations

• I sometimes add chopped pecans or walnuts for a bit of crunch.

• A handful of shredded coconut gives it a tropical twist.

• Swapping half the flour for whole wheat makes it a little heartier.

• I’ve made a citrus version by adding orange zest to the batter.

Storage/Reheating

I store the bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, I warm individual slices in the microwave for 10–15 seconds. It also freezes beautifully—just wrap the whole loaf or slices in plastic wrap and store in a freezer bag for up to 2 months.

FAQs

Can I use fresh pineapple?

Yes, but I finely chop it and include some juice or add a bit of pineapple juice to keep the batter moist.

Why use crushed pineapple instead of chunks?

Crushed pineapple blends better into the batter and gives the bread consistent moisture and flavor in every bite.

Can I make muffins with this recipe?

Absolutely. I divide the batter into a muffin tin and bake at 350°F for 18–22 minutes, until golden and set.

Does this bread need frosting?

Not at all—it’s delicious as is. But I sometimes drizzle it with a simple glaze made from powdered sugar and pineapple juice for a sweeter touch.

Is it very sweet?

It’s lightly sweet, but I can reduce the sugar slightly or pair it with tangy toppings if I want to tone it down.

Conclusion

Pineapple Quick Bread is a tropical twist on classic quick bread that’s moist, flavorful, and incredibly easy to make. With just a few pantry ingredients and no fancy steps, it’s a recipe I turn to when I want something warm, simple, and totally satisfying. Whether I’m baking for myself or to share, this loaf always brings a little sunshine to the table.