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Pineapple bread is one of those simple, no-fuss recipes that delivers big flavor with minimal effort. It’s soft, moist, and packed with tropical goodness, making it perfect for breakfast, a snack, or even dessert.
What makes this recipe extra special for me is that it’s a family favorite passed down from my Grandmother. I still have her original handwritten recipe card, and every time I pull it out, I can’t help but smile. There’s just something about using a recipe that’s been loved for generations—it adds an extra touch of love to every slice. Our family makes this pineapple bread as a quick after-school snack because it’s fast, easy, and always delicious.
And for those who love a little extra sweetness, I’ve included an optional pineapple glaze that takes this bread to the next level!
Why You’ll Love This Pineapple Bread
I love making this on Sunday afternoons so we have a homemade snack ready to go for the week. Plus, the smell of fresh-baked pineapple bread filling the house? Absolutely heavenly!
For my kids, it’s up there for favorite recipes, right along with our banana bread and cranberry walnut bread! A few other reasons I know you will love it are:
- Quick & Easy – No mixer needed, just a few simple steps.
- Perfect for Busy Days – Our family loves making this as a quick snack because it comes together so fast.
- Moist & Delicious – The crushed pineapple and oil keep it perfectly soft for days.
- Customizable – Add walnuts for crunch, Greek yogurt for a high-protein twist, or drizzle with the optional pineapple glaze.
- Great for Meal Prep – It stays fresh for a week and freezes beautifully!
Ingredients You’ll Need
This pineapple bread recipe uses simple pantry staples—just the way my Grandmother made it! Although her recipe calls for melted butter, I prefer to use oil as it helps the loaf stay moist.
For the Bread:
- 2 eggs – Adds richness and structure.
- ½ cup oil – Keeps the bread moist and soft.
- 1 cup sugar – Just the right amount of sweetness.
- 1 ½ cups crushed pineapple (with juice!) – The key ingredient that makes this bread tender and flavorful.
- 1 teaspoon vanilla extract – Rounds out the flavors.
- 2 ½ cups all-purpose flour – Provides structure.
- 3 teaspoons baking powder – Helps the bread rise beautifully.
- ½ teaspoon baking soda – Works with the baking powder for a perfect texture.
- ¾ teaspoon salt – Balances the sweetness.
- ½ cup chopped walnuts – Adds a little crunch (optional, but recommended!).
- ½ cup Skyr or Greek yogurt (optional) – For a protein-packed, extra-moist version.
For the Pineapple Glaze (Optional but Highly Recommended! )
- 1 cup powdered sugar
- 2 tablespoons pineapple juice (from the canned pineapple)
- ½ teaspoon vanilla extract
- 1 teaspoon melted butter (optional, for extra richness)
Pro Tip: Don’t drain the pineapple! The juice keeps the bread incredibly soft and flavorful.
How to Make Pineapple Bread (Step-by-Step)
This quick bread is super easy to make—just mix, pour, and bake!
1. Prepare the Batter
- In a large bowl, beat the eggs slightly.
- Add the oil and sugar, then whisk until smooth.
- Stir in the crushed pineapple (juice included!) and vanilla extract.
- If using Greek yogurt, mix it in now for extra protein and moisture.
2. Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and walnuts.
3. Combine & Mix
- Gently stir the dry ingredients into the wet mixture.
- Mix until just combined—don’t overmix! (Overmixing makes dense bread, and we want it light and fluffy.)
4. Bake
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted in the center comes out clean.
Pro Tip: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze.
How to Make the Pineapple Glaze
While the bread is cooling, whip up this easy pineapple glaze for a bakery-style finish!
- In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth.
- If you want a slightly richer glaze, stir in the melted butter.
- Drizzle the glaze over the cooled (or slightly warm) pineapple bread.
- Let it set for about 10 minutes before slicing and serving.
Pro Tip: If you prefer a thicker glaze, add more powdered sugar. For a lighter drizzle, add a little more pineapple juice.
This pineapple glaze is a game changer—it makes the bread feel like a bakery-style treat! Now, all that is left to do is slice and enjoy!
My Best Tips for Perfect Pineapple Bread
I’ve made this pineapple bread so many times, and I’ve picked up a few tricks along the way! Here’s what I’ve learned:
- Use room temperature eggs – They mix better with the other ingredients, giving the bread a smoother texture. I always set mine out about 30 minutes before baking.
- Don’t overmix! – I made this mistake once, and the bread turned out dense instead of fluffy. Stir just until the ingredients come together—lumps are totally fine!
- Toast the walnuts first – If you’re using nuts, toasting them for a few minutes in a dry pan brings out a richer, nuttier flavor. I do this every time now, and it makes a big difference!
- Let the bread cool before slicing – I know, it’s tempting to dig in right away (trust me, I’ve been there!), but waiting helps the texture set properly and prevents crumbling.
- Try the glaze! – It adds just the right amount of sweetness and takes this bread from every day delicious to extra special.
How to Store Pineapple Bread
I always make two loaves—one for now and one for later so here is how I recommend to store your pineapple bread.
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps fresh for up to a week—just warm slices before serving.
- Freeze: Wrap in plastic wrap and freeze for up to 3 months.
Questions Asked
Yes! If using fresh pineapple, make sure to finely crush it and include some of its juice to maintain the right moisture balance. I recommend blending it slightly to achieve the same consistency as canned crushed pineapple.
Absolutely! Just skip the Greek yogurt or Skyr, and the recipe will still turn out deliciously moist. You can also substitute the optional butter in the glaze with a dairy-free alternative or simply leave it out.
Yes! Simply divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Muffins are a great option for grab-and-go breakfasts!
More Delicious Bread
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Ingredients
For the Bread
- 2 whole eggs room tempature
- ½ cup oil olive or vegetable
- 1 cup sugar crushed
- 1 ½ cups pineapple crushed, (with juice, do not drain)
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 3 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup walnuts chopped (optional)
- ½ cup Skyr or Greek yogurt optional, for extra moisture and protein
For the Pineapple Glaze (Optional)
- 1 cup powdered sugar
- 2 tbsp pineapple juice (from the canned pineapple)
- ½ tsp vanilla extract
- 1 tsp butter melted, (optional, for extra richness)
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C).
- Grease a standard 9×5-inch loaf pan and set aside.
- In a large bowl, beat the eggs slightly.
- Add the oil and sugar, then whisk until smooth.
- Stir in the crushed pineapple (with juice!) and vanilla extract.
- If using Greek yogurt, mix it in now.
Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and walnuts.
Combine & Mix
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
Bake The Bread
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before adding the glaze.
Prepare the Pineapple Glaze (Optional, but highly recommended!)
- In a small bowl, whisk together the powdered sugar, pineapple juice, and vanilla extract until smooth.
- If desired, stir in the melted butter for a richer glaze.
- Drizzle the glaze over the cooled (or slightly warm) pineapple bread.
- Let the glaze set for 10 minutes before slicing and serving.
Notes
- Don’t Drain the Pineapple! – The juice adds moisture and keeps the bread soft.
- Grandma’s Recipe – Substitute the oil for melted butter.
- Use Room Temperature Ingredients – This helps everything blend together smoothly for the best texture.
- Avoid Overmixing – Stir the batter just until combined to keep the bread light and fluffy. Overmixing can make it dense.
- For an Extra Flavor Boost – Add a sprinkle of shredded coconut to the batter for a tropical twist!
Tasty and easy to make!