Experience a taste of the tropics with this delightful Pineapple Quick Bread. Bursting with juicy pineapple chunks and a sweet glaze, it’s perfect for any time of day. Whether you’re serving it for breakfast, as a snack, or as a dessert, this bread delivers a burst of flavor in every bite.
Why You’ll Love This Pineapple Quick Bread
Tropical Flavor
Unlike traditional banana bread, this quick bread offers a sweet and tangy pineapple flavor. The natural acidity of pineapple balances the sweetness, making each slice refreshing and vibrant.
Simple and Quick
This recipe is straightforward and perfect for bakers of all levels. With no need for yeast or lengthy rising times, you can have a delicious loaf ready in about an hour.
Versatile and Crowd-Pleasing
The inviting aroma and rich taste of this bread make it a favorite for parties, potlucks, or as a thoughtful homemade gift. It’s also a great way to use up canned pineapple on hand.
Ingredients
To create this mouthwatering Pineapple Quick Bread, gather the following ingredients:
For the Bread:
- 1 can (20 ounces) crushed pineapple, drained (reserve the juice)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Pineapple Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons reserved pineapple juice
Optional Toppings:
- 1/2 cup toasted coconut flakes
How to Make Pineapple Quick Bread
1. Prepare the Ingredients
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Drain the Pineapple
Drain the crushed pineapple in a sieve. Reserve the juice for the glaze. You don’t need to press the pineapple; just let it sit until most of the juice has drained.
3. Beat the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract, mixing well.
5. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
6. Mix the Batter
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Gently fold in the drained pineapple until evenly distributed.
7. Bake the Bread
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If using, sprinkle the toasted coconut over the batter. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Prepare the Glaze
While the bread bakes, mix the powdered sugar with enough reserved pineapple juice to achieve a smooth, pourable consistency.
9. Glaze and Cool
Once the bread is done, let it cool in the pan for about 10 minutes before transferring it to a wire rack. While still warm, drizzle the pineapple glaze over the top. Allow the glaze to set before slicing.
10. Serve and Enjoy
Slice the bread once the glaze has hardened. Serve it warm or at room temperature for the best flavor and texture.
Tips For the Best Pineapple Quick Bread
Don’t Overmix the Batter
Mixing too much can make the bread dense. Combine the ingredients just until they are incorporated for a light and tender loaf.
Adjust the Sweetness
Taste your pineapple and adjust the sugar if needed. Use sweetened or unsweetened crushed pineapple based on your preference for sweetness.
Uniform Pineapple Pieces
For an even distribution of pineapple in each slice, make sure the crushed pineapple is evenly mixed throughout the batter.
Check for Doneness Early
Start checking your bread after 45 minutes to prevent overbaking. Ovens vary, so a toothpick test is the best indicator.
Cool Completely Before Glazing
Allow the bread to cool completely before applying the glaze to ensure it sets properly and doesn’t become soggy.
Store Properly
Keep your bread fresh by storing it in an airtight container. It stays moist and delicious for several days.
Variations & Substitutions
Use Greek Yogurt Instead of Sour Cream
For a tangier flavor, substitute Greek yogurt for the sour cream in equal amounts.
Add Nuts or Dried Fruit
Incorporate 1/2 cup of chopped walnuts or dried cranberries for added texture and flavor.
Incorporate Spices
Add 1 teaspoon of cinnamon or a pinch of nutmeg to the batter for a warm, spiced flavor profile.
Brown Sugar Glaze
Replace the powdered sugar in the glaze with brown sugar for a richer, caramel-like topping.
Cream Cheese Swirl
Before baking, spread a mixture of cream cheese and powdered sugar over the batter and gently swirl with a knife for a creamy twist.
Vegan Option
Use vegan butter, a flaxseed egg substitute, and dairy-free yogurt to make this bread suitable for a vegan diet.
How to Store
At Room Temperature
Wrap the bread tightly in plastic wrap or store it in an airtight container. It stays fresh for up to 4 days.
In the Refrigerator
For longer storage, place the bread in the refrigerator. It will keep for up to a week, maintaining its moist texture.
Freezing for Later
To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature or warm slices in the microwave.
Reheating Options
For a warm slice, wrap it in foil and bake at 350°F (175°C) for 10 minutes. Alternatively, microwave individual pieces for about 15 seconds.
More Pineapple Desserts You’ll Love
Expand your pineapple dessert repertoire with these delicious options:
- Grilled Pineapple Skewers: Perfectly caramelized and smoky.
- Pineapple Sorbet: A refreshing frozen treat.
- Air Fryer Pineapple Chips: Crispy and naturally sweet.
- Pineapple Pie: A tropical twist on a classic dessert.
- Pineapple Pretzel Fluff: Sweet and salty delight.
This Pineapple Quick Bread is a fantastic addition to your baking collection. Its tropical flavors and moist texture make it a standout treat that’s easy to prepare and sure to impress. Whether you’re a seasoned baker or just starting, this recipe offers a perfect balance of simplicity and deliciousness. Enjoy a slice of paradise with every bite!
Pineapple Quick Bread
Escape to paradise with this insanely good pineapple quick bread! It is soft and sweet. It is overflowing with bright fruity flavor.
Ingredients
- 2 cups all-purpose flour
- 2-4 tablespoons reserved pineapple juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 (20 ounce) can crushed pineapple, drained with juice reserved
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Line the pan with parchment, if desired. Set the pan aside.
- In a medium bowl, whisk the flour. Add the baking soda and salt. Set aside.
- In a separate, large bowl or stand mixer, beat the butter and sugar until light and fluffy. This should take about 2-3 minutes. Scrape the bottom and sides of the bowl. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract last.
- Alternate adding the flour mixture and the sour cream. Begin and end with the flour. Mix just until incorporated. Then, gently stir in the crushed pineapple until evenly distributed.
- Pour the batter into the prepared loaf pan. Spread it flat on top. Bake for 55-60 minutes. Check if a toothpick inserted into the center comes out clean. If the top starts browning too quickly, tent it with aluminum foil.
- Let the bread cool in the pan for 15 minutes. After that, transfer it to a wire rack to cool completely.
- When the bread is cool, make the glaze. Whisk the powdered sugar and 2 tablespoons of the reserved pineapple juice. Continue whisking until smooth. Add more juice if needed. This will help you reach the desired consistency.
- Drizzle the glaze over the cooled pineapple bread. Leave it to set before slicing. Enjoy!
