Description
This Moist and Easy Pineapple Quick Bread is a soft, fruity loaf made with crushed pineapple for tropical flavor and tender texture. Perfect for breakfast, brunch, or snacking, this quick bread recipe comes together in one bowl—no yeast, no fuss, just moist pineapple goodness.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 (20 oz) can crushed pineapple, undrained
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Optional: ½ cup chopped nuts, ½ cup shredded coconut, ½ tsp cinnamon
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
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In a large bowl, whisk together flour, sugar, baking soda, and salt.
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In a separate bowl, beat eggs, then stir in crushed pineapple with juice, oil, and vanilla extract.
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Add the wet ingredients to the dry and mix just until combined. Fold in optional nuts, coconut, or cinnamon if using.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a tropical variation, add shredded coconut or a citrus zest like orange or lime.
- Make muffins by dividing batter into a greased muffin tin and baking for 18–22 minutes.
- A light pineapple glaze (powdered sugar + pineapple juice) adds extra sweetness if desired.
- Store at room temperature for 3 days, in the fridge for 1 week, or freeze up to 2 months.