Pineapple Quick Bread is my go to move when I want something sweet and cozy but I do not feel like babysitting yeast or pulling out a mixer. You know those days when you want a little baked treat with coffee, but the kitchen energy is low? This bread is exactly for that. It is soft, a little buttery, and dotted with juicy pineapple that makes the whole loaf taste sunny. I started making it for quick breakfasts, then realized it is also perfect for sharing because it slices clean and travels well. If you have a can of crushed pineapple hiding in your pantry, you are already halfway there.

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Why Should You Make This Recipe

I love recipes that feel like they are doing me a favor, and this one really does. Pineapple Quick Bread comes together fast, uses basic pantry staples, and makes your house smell like a bakery without a lot of effort. Plus, it is one of those bakes that tastes even better the next day, which is great if you like planning ahead for snacks.

Here are a few reasons I keep coming back to it:

No fancy steps, just stir and bake.
Bright flavor from pineapple, so it is not just plain sweet bread.
Great texture that stays moist for days.
Easy to customize with coconut, nuts, or a simple glaze.

Also, if you are into pineapple flavors in general, you might like this dinner idea too: delicious sheet pan Hawaiian chicken with pineapple and peppers. It has the same sweet and savory vibe, just in a totally different way.

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How to Make Pineapple Bread

This is the part where I tell you not to overthink it, because it is true. You are basically making a simple quick bread batter, folding in pineapple, and letting the oven do the heavy lifting. I usually use crushed pineapple in a can because it is consistent and easy. If you only have pineapple chunks, you can chop them up pretty small.

What you will need

I am keeping this ingredient list straightforward. If you bake even a little bit, you probably have most of it already.

All purpose flour
Sugar
Baking powder
Salt
Eggs
Oil or melted butter
Vanilla extract
Crushed pineapple (with some juice)
Optional add ins: shredded coconut, chopped pecans or walnuts

Simple directions

Here is how I do it at home:

1) Heat your oven to 350 F and grease a loaf pan. I like lining it with a strip of parchment too, so lifting the loaf out is easy.

2) In a bowl, whisk together flour, baking powder, sugar, and salt.

3) In another bowl, whisk the eggs, oil or butter, vanilla, and crushed pineapple. I use the pineapple with its juice, but not necessarily every last drop if it looks like a lot. You want a thick batter, not soup.

4) Pour the wet into the dry and stir just until you do not see dry flour. The batter will look a little lumpy and that is totally fine.

5) Fold in coconut or nuts if you are using them.

6) Pour into the pan and bake until a toothpick in the center comes out mostly clean. A few moist crumbs are fine.

7) Cool in the pan for about 10 to 15 minutes, then move it to a rack to cool the rest of the way before slicing.

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If you are the kind of person who likes quick kitchen wins, you might also enjoy browsing these instant pot recipes for quick easy meals for busy days when you want food handled fast.

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Expert Tips for Success

I have made this loaf enough times to learn what matters and what really does not. Here are the things that actually help you get that soft, sliceable loaf that stays moist.

My little tricks

Do not overmix. When you stir too much, quick bread can turn dense. I stop mixing as soon as the flour disappears.

Watch the pineapple liquid. Different brands have different amounts of juice. If your batter looks thin, hold back a spoonful or two of juice next time. If it looks very thick, add a splash of the juice back in.

Let it cool before slicing. I know it is hard, but slicing too soon can make it crumble and feel gummy in the center.

Optional glaze idea. If you want it more dessert like, stir powdered sugar with a tiny splash of pineapple juice and drizzle it on top. It sets fast and tastes so good.

“I made this for my family brunch and it disappeared before I even got the coffee poured. It was moist, not too sweet, and the pineapple flavor was perfect.”

By the way, if you are building a little collection of easy breads, I also really like this one for a different vibe: easy yogurt bread gluten free. It is simple and great with butter and jam.

How to Store, Freeze, and Thaw

This is one of the best parts. Pineapple Quick Bread holds up really well, so you can bake once and enjoy it for days. I actually think it tastes even better after it sits overnight, because the flavors settle in and the crumb gets extra tender.

Storing on the counter: Once it is fully cool, wrap it tightly in plastic wrap or keep it in an airtight container. It is good for about 3 days at room temp.

Storing in the fridge: If your kitchen runs warm, the fridge is fine. Just know it can dry out a bit, so wrap it well. Let slices come to room temp before eating for the best texture.

Freezing: This loaf freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap, then put them in a freezer bag. It keeps for about 2 to 3 months.

Thawing: Thaw on the counter still wrapped so condensation forms on the wrap, not on the bread. If you froze slices, you can also microwave them for a few seconds. I like to toast a slice lightly and add a little butter. Simple and perfect.

Other Fruit Bread Recipes to Try

If you loved this pineapple situation, you can keep the quick bread momentum going with other fruity bakes. I am a big fan of having one sweet loaf around for breakfast or afternoon snacks. It just makes the day feel easier.

Here are a few ideas you might want to try next:

Banana bread with a twist: Riper bananas give you the best flavor and the softest loaf.

Pumpkin bread: Cozy, spiced, and basically made for coffee breaks.

Citrus loaf: Lemon or orange zest wakes everything up.

Tropical pairings: Coconut and pineapple together taste like vacation.

If you want a fun pineapple drink to go with your slice, take a peek at this refreshing combo: cucumber parsley pineapple and lemon smoothie. It is bright and a little zippy, which is nice next to a sweet bread.

Common Questions

Can I use fresh pineapple instead of canned?
Yes, just chop it very small and include a little juice so the batter does not end up too dry. Canned is easier because it is consistent.

Why did my bread sink in the middle?
Usually it is from underbaking or too much liquid. Make sure the center tests done, and keep an eye on the pineapple juice amount.

Can I make muffins instead of a loaf?
Absolutely. Pour the batter into a lined muffin tin and bake until a toothpick comes out clean. They will bake faster than a loaf.

Is this bread very sweet?
It is sweet but not frosting sweet. If you want it less sweet, you can reduce the sugar a bit, but do not cut it too much or the texture can change.

What add ins work best?
Shredded coconut, chopped pecans, or walnuts are my top picks. A pinch of cinnamon is also surprisingly nice.

A sweet loaf you will make again

If you want a no stress bake that still feels special, Pineapple Quick Bread is the answer. It is easy, moist, and full of that bright pineapple flavor that makes each slice taste like a treat. Once you bake it a couple times, you will know exactly how thick you like the batter and what add ins you love most. If you want to compare variations, check out Pineapple Quick Bread – 12 Tomatoes and this cozy tropical version too: Easy Pineapple Bread Recipe – Play.Party.Plan. Now grab that can of pineapple and go make your kitchen smell amazing.