The Ultimate Pineapple Quick Bread: A Taste of the Tropics in Every Moist Bite

There’s something undeniably comforting about the aroma of a sweet, spiced bread baking in the oven. It promises warmth, sweetness, and a moment of pure, simple pleasure. But what if you could elevate that classic experience with a burst of sunny, tropical flavor? Enter Pineapple Quick Bread, a supremely moist, flavorful loaf that marries the ease of a quick bread with the vibrant, juicy tang of pineapple. This isn’t your average banana bread; it’s a sunny escape in loaf form, perfect for brightening up a weekend breakfast, serving as an impressive afternoon snack with tea, or bringing to a potluck where it will undoubtedly steal the show.

The magic of this Pineapple Quick Bread lies in its beautiful contrast of textures and flavors. The bread itself is incredibly tender and moist, thanks to the genius use of crushed pineapple—both the fruit and its precious juice. Each bite offers little pockets of sweet-tart pineapple, perfectly complemented by a warm backbone of cinnamon and vanilla. The top bakes up into a lightly crunchy, sugary crust that gives way to a soft, almost cake-like interior. It’s a harmonious blend that feels both indulgent and surprisingly wholesome.

Best of all, as a “quick” bread, it requires no yeast, no kneading, and no lengthy rise times. It’s a batter-based wonder that comes together in about 10 minutes of active prep. This makes it an accessible and forgiving recipe for bakers of all skill levels. Whether you’re looking for a sweet treat to use up that can of pineapple in your pantry or a guaranteed crowd-pleaser that fills your kitchen with an irresistible scent, this recipe is your answer. Let’s bake a loaf of sunshine.

The Secret to Unbeatable Moisture

The star of this show is, unquestionably, the pineapple. But not just any pineapple preparation will do. For this Pineapple Quick Bread recipe, we use canned crushed pineapple in its own juice. This is a non-negotiable tip for success. The crushed pineapple distributes beautifully throughout the batter, ensuring fruit in every slice. More importantly, we do not drain the can. You will add the entire contents—juice and all—to the batter. This liquid gold is packed with natural sweetness and acidity, which not only infuses the bread with flavor but also reacts with the baking soda to create a light, tender crumb and contributes profoundly to the bread’s legendary moistness that lasts for days.

If you only have pineapple chunks or tidbits, simply give them a rough chop before adding. In a pinch, you could use fresh pineapple, but you’ll need to finely chop it and may need to add a tablespoon or two of extra liquid (like pineapple juice or milk) to the batter, as fresh pineapple contains less concentrated moisture than its canned counterpart.

Ingredients for Pineapple Quick Bread

Gathering your ingredients is the first step to baking success. Having everything at room temperature (especially the eggs, sour cream, and butter) ensures a smooth, evenly mixed batter that bakes up perfectly.

For the Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup (1 stick) unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup sour cream or full-fat Greek yogurt, room temperature
• 1 can (20 oz / 567g) crushed pineapple in juice, NOT drained
• ½ cup sweetened shredded coconut (optional, but highly recommended)

For the Optional Coconut Glaze:

• 1 cup powdered sugar, sifted
• 2-3 tablespoons canned coconut milk (or regular milk)
• ¼ teaspoon pure vanilla extract
• A pinch of salt
• Extra shredded coconut for topping

Instructions for Perfect Pineapple Bread

Follow these simple, numbered steps for a foolproof loaf every single time.

1. Prep and Preheat: Begin by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick spray. For absolute certainty of easy release, line the pan with parchment paper, leaving an overhang on the two long sides.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This aerates the dry ingredients and ensures the leavening agents and salt are evenly distributed, which is crucial for an even rise. Set this bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the softened butter, granulated sugar, and brown sugar. Beat on medium-high speed for 2-3 minutes, until the mixture becomes light, fluffy, and pale in color. This step is key for building the bread’s structure and texture.
4. Add Wet Ingredients: Reduce the mixer speed to medium and add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract. Next, add the sour cream (or Greek yogurt) and mix until just combined. The batter may look a little curdled at this point—that’s perfectly fine.
5. Incorporate Dry Ingredients and Pineapple: With the mixer on low speed, gradually add the dry flour mixture. Mix until just combined and no large pockets of dry flour remain. Be careful not to overmix. Using a sturdy spatula, gently fold in the entire can of undrained crushed pineapple and the shredded coconut (if using). The batter will be very thick and lumpy with pineapple—this is exactly what you want.
6. Bake: Pour and scrape the thick batter into your prepared loaf pan. Smooth the top with the spatula. For an extra touch, sprinkle a tablespoon of turbinado sugar over the top for a sparkling, crunchy crust. Place the pan in the center of the preheated oven and bake for 60 to 75 minutes. Oven temperatures vary, so start checking at the 60-minute mark. The bread is done when a long toothpick or skewer inserted into the very center comes out clean or with just a few moist crumbs (no wet batter). The top will be a deep golden brown.
7. Cool Completely: This is the hardest but most important step! Allow the bread to cool in the pan, set on a wire rack, for at least 30 minutes. Then, using the parchment paper overhangs, carefully lift the bread out of the pan and place it directly on the wire rack to cool completely. This process can take 2-3 hours. If you try to slice it while warm, it will be gummy and may fall apart.
8. Glaze (Optional): Once the bread is fully cooled, you can make the simple glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of coconut milk, vanilla, and salt. Add more milk, one teaspoon at a time, until you reach a thick but pourable consistency. Drizzle the glaze artfully over the top of the cooled loaf and immediately sprinkle with extra shredded coconut. Let the glaze set for 15 minutes before slicing.

Pro Tips & Creative Variations

• The Doneness Test: Because this bread is so moist, the toothpick test is critical. If the top is browning too quickly before the center is done, tent the loaf loosely with aluminum foil for the final 15-20 minutes of baking.
• Storage & Freshness: Store the cooled, unglazed bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The flavors actually improve on the second day. It also freezes beautifully for up to 3 months. Wrap the whole loaf or individual slices in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator.
• Nutty Crunch: Fold in ¾ cup of chopped pecans or macadamia nuts along with the pineapple for a wonderful textural contrast.
• Tropical Twist: Add ½ cup of chopped dried mango or papaya for an extra layer of tropical sweetness.
• Spice It Up: Introduce ¼ teaspoon of ground ginger or nutmeg to the dry ingredients for a more complex spice profile.
• Muffin Method: This batter makes excellent muffins! Divide it among a lined muffin tin, filling cups about ¾ full. Bake at 350°F for 22-28 minutes. This is perfect for grab-and-go portions.

Serving Suggestions & Cultural Context

Pineapple has long been a symbol of hospitality and welcome, making this bread the perfect offering for guests. Serve it thickly sliced for a decadent breakfast or brunch, lightly toasted and slathered with honey butter or cream cheese. For dessert, a warm slice topped with a scoop of vanilla ice cream or coconut sorbet is pure paradise.

This Pineapple Quick Bread fits into the wonderful tradition of American “quick breads” that became popular with the widespread availability of chemical leaveners like baking powder and soda in the 19th century. It’s a cousin to classics like zucchini, banana, and pumpkin bread, but with a distinctly tropical flair that reminds us of sunshine, even on the cloudiest of days. It’s more than just a recipe; it’s a simple, joyful baking project with a deliciously rewarding result. So, preheat your oven and get ready to enjoy the taste of the tropics, one incredibly moist slice at a time.

Pineapple Quick Bread

An incredibly moist and easy tropical loaf bursting with juicy pineapple and warm cinnamon, topped with an optional coconut glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American, Tropical

Calories: 380

Ingredients

  

Pineapple Bread

• 2 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 tsp ground cinnamon
• 0.5 cup unsalted butter softened
• 0.75 cup granulated sugar
• 0.5 cup light brown sugar packed
• 2 large eggs room temperature
• 1 tsp vanilla extract pure
• 0.5 cup sour cream or Greek yogurt full-fat, room temperature
• 1 can (20 oz) crushed pineapple in juice, NOT drained
• 0.5 cup shredded sweetened coconut optional

Coconut Glaze (Optional)

• 1 cup powdered sugar sifted
• 2-3 tbsp coconut milk or regular milk
• 0.25 tsp vanilla extract
• 1 pinch salt

Equipment

• 9×5 inch Loaf Pan
• Mixing bowls
• Whisk
• Hand mixer or stand mixer
• Wire rack

Method

 

1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl using a hand mixer or stand mixer, cream the softened butter, granulated sugar, and brown sugar together on medium-high speed for 2-3 minutes until light and fluffy.
4. Beat in the eggs, one at a time, then mix in the vanilla extract and sour cream (or yogurt) until combined.
5. With the mixer on low, gradually add the dry flour mixture, mixing until just combined. Do not overmix.
6. Using a spatula, gently fold in the entire undrained can of crushed pineapple and the shredded coconut (if using). The batter will be thick.
7. Pour the batter into the prepared loaf pan. Smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
8. Cool bread in the pan on a wire rack for 30 minutes, then use parchment to lift it out and cool completely on the rack.
9. For the glaze: Whisk all glaze ingredients until smooth. Drizzle over the completely cooled loaf. Let set before slicing.

Notes

Bread must cool completely before slicing for best texture. Store wrapped at room temp for 3 days, in the fridge for a week, or freeze for 3 months.