Pineapple quick bread is a fantastic choice for a homemade treat! It’s super moist, wonderfully fragrant, and incredibly easy to make since it doesn’t require yeast or rising time. The crushed pineapple adds natural sweetness and a lovely texture.

Here’s a simple and delicious recipe for homemade pineapple quick bread:

Homemade Pineapple Quick Bread 🍍🍞

This bread is moist, sweet, and bursting with tropical flavor. Perfect for breakfast, brunch, or an afternoon snack!

Yields: 1 loaf Prep time: 15 minutes Bake time: 50-60 minutes

Ingredients:

• 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (optional, but lovely with pineapple)
• 2 large eggs
• ½ cup (120ml) vegetable oil (or melted unsalted butter, cooled)
• 1 teaspoon vanilla extract
• 1 (227g) can crushed pineapple, undrained (this is key for moisture!)

Equipment:

• Loaf pan (approx. 9×5 inches or 23×13 cm)
• Parchment paper (optional, for easy removal)
• Large mixing bowl
• Whisk
• Spatula

Instructions:

1. Preheat Oven & Prepare Pan:
   • Preheat your oven to 175°C (350°F).
   • Grease and flour your loaf pan, or line it with parchment paper leaving an overhang on the sides for easy lifting later.
2. Combine Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon (if using) until well combined. Make sure there are no lumps.
3. Combine Wet Ingredients:
   • In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract.
4. Combine Wet and Dry:
   • Pour the wet ingredients into the dry ingredients.
   • Add the undrained crushed pineapple (don’t drain it – the juice is essential for moisture!).
   • Using a spatula, gently mix everything together just until barely combined. Do not overmix! Overmixing will develop the gluten in the flour and result in a tough, dry bread. A few lumps are okay.
5. Bake:
   • Pour the batter into the prepared loaf pan and spread it evenly.
   • Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
   • If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
6. Cool:
   • Once baked, remove the loaf pan from the oven and let it cool in the pan on a wire rack for about 10-15 minutes.
   • After 10-15 minutes, carefully lift the bread out of the pan (using the parchment paper overhang if you used it) and transfer it directly to the wire rack to cool completely before slicing. Cooling completely ensures the texture sets properly.

Tips for a Perfect Pineapple Quick Bread:

• Don’t Overmix: This is the most crucial tip for any quick bread. Mix just until the ingredients are combined.
• Undrained Pineapple: Seriously, don’t drain the pineapple! The moisture from the juice is what makes this bread so incredibly moist.
• Storage: Store the cooled bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. It also freezes beautifully for up to 2-3 months.
• Add-ins (Optional): Feel free to stir in ½ cup of shredded coconut, chopped walnuts, or pecans into the batter for extra texture and flavor.
• Glaze: For an extra touch, you can make a simple glaze by mixing ½ cup powdered sugar with 1-2 tablespoons of milk or pineapple juice and drizzling it over the cooled bread.

Enjoy your delicious homemade pineapple quick bread! It’s a taste of sunshine in every slice.