I’m excited to share my moist, fluffy Pineapple Bread, a tropical twist that definitely deserves a place among the Best Fruit Breads.
Sometimes the simplest twist becomes my favorite. This moist and fluffy Pineapple Quick Bread takes one classic loaf and flips it with juicy crushed pineapple and tender all-purpose flour, and it wakes up a room.
I promise it smells like a tropical bakery but not too sweet, and people always ask if it was Pineapple Upside Down Bread on purpose. It’s one of those Best Fruit Breads I keep making for brunch, when I want something easy, a little unexpected, and totally shareable.
Save it, try it, tell me how you change it. I never measure my mood before baking, you know?
Ingredients
- All-purpose flour: Main source of carbs, gives structure, little fiber or protein.
- Granulated sugar: Pure carbs, makes bread sweet, few nutrients, adds moistness.
- Eggs: Adds protein, helps set loaf, give richness and color.
- Vegetable oil: Fat for tenderness, calorie dense, keeps loaf moist.
- Sour cream or yogurt: Adds tang, some protein, makes crumb tender and moist.
- Crushed pineapple: Sweet, slightly acidic, adds juice, fiber, and tropical flavor.
- Nuts (walnuts or pecans): Optional crunch, provide healthy fats, some protein and texture.
- Ground cinnamon: Optional warm spice, adds aroma and perceived sweetness.
- Powdered sugar glaze: Simple sweet finish, mostly sugar, adds shine.
Ingredient Quantities
- 1 1/2 cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 large eggs
- 1/3 cup (80 ml) vegetable oil
- 1/2 cup (120 g) sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1 cup (8 oz / 227 g) crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- For glaze (optional): 1 cup (120 g) powdered sugar and 1 to 2 tablespoons pineapple juice or milk
How to Make this
1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan well or line it with parchment and set aside.
2. Drain the crushed pineapple very well, press with a spoon or into a fine sieve, and reserve 1 to 2 tablespoons of the juice for the glaze if you want it. Chop nuts if using.
3. In a large bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon ground cinnamon if using. Spoon and level the flour, dont pack it.
4. In another bowl beat 2 large eggs lightly, then add 1/3 cup (80 ml) vegetable oil, 1/2 cup (120 g) sour cream or plain yogurt, and 1 teaspoon vanilla extract. Mix until mostly smooth.
5. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Dont overmix, a few small streaks of flour are ok.
6. Fold in the drained 1 cup (227 g) crushed pineapple and the 1/2 cup chopped walnuts or pecans if using. Scrape the batter into the prepared loaf pan and level the top.
7. Bake on the middle rack for about 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast tent loosely with foil for the last 10 to 15 minutes.
8. Let the bread cool in the pan about 10 minutes, then turn out onto a wire rack to cool mostly. If you glaze while it’s piping hot the glaze will run off, so wait until it’s still warm but not steaming.
9. For optional glaze whisk 1 cup (120 g) powdered sugar with 1 to 2 tablespoons of the reserved pineapple juice or milk until smooth and pourable. Drizzle over the warm loaf and let set before slicing.
10. Slice with a serrated knife, serve room temperature or lightly warmed. Store wrapped at room temp up to 3 days or refrigerate for longer, bring to room temp before eating for best texture.
Equipment Needed
1. Oven, set to 350°F (175°C)
2. 9×5 inch loaf pan, greased or lined with parchment
3. Large mixing bowl for the dry ingredients
4. Medium mixing bowl for the wet ingredients
5. Measuring cups and measuring spoons (spoon and level the flour, dont pack it)
6. Whisk for mixing and for the optional glaze
7. Rubber spatula, for folding and scraping the batter into the pan
8. Fine mesh sieve or small strainer to really drain the crushed pineapple
9. Wire cooling rack so the loaf cools evenly
10. Serrated knife for neat slices when it’s cooled a bit
FAQ
Pineapple Quick Bread Recipe Substitutions and Variations
- All-purpose flour:
- Whole wheat pastry flour — swap 1:1, but expect a slightly denser, nuttier loaf; add a splash more liquid if batter seems stiff.
- Gluten-free 1:1 baking blend — usually 1:1 replacement, good for GF diets; pick a blend that contains xanthan or add 1/4 tsp xanthan if yours doesn’t.
- Almond flour — not 1:1; use about 3/4 cup almond flour plus 1/4 cup a lighter flour or add an extra egg to help bind.
- Granulated sugar:
- Light brown sugar — swap 1:1, adds moisture and a caramel note that pairs great with pineapple.
- Honey or maple syrup — use about 3/4 cup for 1 cup sugar and reduce other liquids by 2 to 3 tbsp; lower oven temp by 25°F and watch browning.
- Coconut sugar — 1:1 swap, more caramel flavor and slightly less sweet, works well if you want less processed sugar.
- Vegetable oil:
- Melted butter — 1:1 swap, gives richer flavor; let it cool a bit so it doesn’t cook the eggs when mixed.
- Applesauce (unsweetened) — use equal amount to cut fat, or replace half the oil for better texture; loaf will be moister and a bit denser.
- Coconut oil — 1:1 swap, melt first; adds a mild coconut note that complements pineapple.
- Eggs:
- Flax or chia egg — 1 tbsp ground flax or chia + 3 tbsp water per egg, let sit 5 min; good binder but less lift.
- Mashed banana or applesauce — 1/4 cup per egg, adds moisture and sweetness, expect a slight flavor change and denser crumb.
- Commercial egg replacer (like Ener-G) — follow package for amount, works well for binding and keeping lighter texture.
Pro Tips
1. Drain the pineapple super well, press and pat it dry with paper towels or the bread will be soggy.
2. Measure flour by spooning it into the cup and level it off dont pack or scoop, too much flour = dry dense loaf.
3. Mix only until mostly combined, a few streaks of flour are fine; overmixing makes it tough and gummy.
4. If you use nuts toast them in a dry skillet for a minute or two to boost flavor and toss them with a spoonful of flour so they dont all sink to the bottom.
5. Wait until the loaf is warm but not steaming before you pour the glaze or it will just run off, and if the top browns too fast tent loose foil over it for the last 10 to 15 minutes.
Pineapple Quick Bread Recipe
I’m excited to share my moist, fluffy Pineapple Bread, a tropical twist that definitely deserves a place among the Best Fruit Breads.
12
servings
243
kcal
Equipment: 1. Oven, set to 350°F (175°C)
2. 9×5 inch loaf pan, greased or lined with parchment
3. Large mixing bowl for the dry ingredients
4. Medium mixing bowl for the wet ingredients
5. Measuring cups and measuring spoons (spoon and level the flour, dont pack it)
6. Whisk for mixing and for the optional glaze
7. Rubber spatula, for folding and scraping the batter into the pan
8. Fine mesh sieve or small strainer to really drain the crushed pineapple
9. Wire cooling rack so the loaf cools evenly
10. Serrated knife for neat slices when it’s cooled a bit
Ingredients
1 1/2 cups (190 g) all-purpose flour
1 cup (200 g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
2 large eggs
1/3 cup (80 ml) vegetable oil
1/2 cup (120 g) sour cream or plain yogurt
1 teaspoon vanilla extract
1 cup (8 oz / 227 g) crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
For glaze (optional): 1 cup (120 g) powdered sugar and 1 to 2 tablespoons pineapple juice or milk
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan well or line it with parchment and set aside.
- Drain the crushed pineapple very well, press with a spoon or into a fine sieve, and reserve 1 to 2 tablespoons of the juice for the glaze if you want it. Chop nuts if using.
- In a large bowl whisk together 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon ground cinnamon if using. Spoon and level the flour, dont pack it.
- In another bowl beat 2 large eggs lightly, then add 1/3 cup (80 ml) vegetable oil, 1/2 cup (120 g) sour cream or plain yogurt, and 1 teaspoon vanilla extract. Mix until mostly smooth.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Dont overmix, a few small streaks of flour are ok.
- Fold in the drained 1 cup (227 g) crushed pineapple and the 1/2 cup chopped walnuts or pecans if using. Scrape the batter into the prepared loaf pan and level the top.
- Bake on the middle rack for about 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast tent loosely with foil for the last 10 to 15 minutes.
- Let the bread cool in the pan about 10 minutes, then turn out onto a wire rack to cool mostly. If you glaze while it's piping hot the glaze will run off, so wait until it's still warm but not steaming.
- For optional glaze whisk 1 cup (120 g) powdered sugar with 1 to 2 tablespoons of the reserved pineapple juice or milk until smooth and pourable. Drizzle over the warm loaf and let set before slicing.
- Slice with a serrated knife, serve room temperature or lightly warmed. Store wrapped at room temp up to 3 days or refrigerate for longer, bring to room temp before eating for best texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 80g
- Total number of serves: 12
- Calories: 243kcal
- Fat: 11.5g
- Saturated Fat: 2.1g
- Trans Fat: 0.03g
- Polyunsaturated: 4.3g
- Monounsaturated: 3.3g
- Cholesterol: 32.7mg
- Sodium: 201mg
- Potassium: 73.3mg
- Carbohydrates: 31.9g
- Fiber: 1g
- Sugar: 18.5g
- Protein: 3.5g
- Vitamin A: 62IU
- Vitamin C: 2.4mg
- Calcium: 21.2mg
- Iron: 1.1mg
