Pineapple Quick Bread – Moist, Tropical, and Perfect for Any Time!
If you love easy baking recipes packed with tropical flavor, this Pineapple Quick Bread will become your new favorite treat. It’s incredibly moist, naturally sweet, and made with simple pantry ingredients. Whether you enjoy it for breakfast, a snack, or dessert, each slice brings a burst of sunshine to your day!
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Pineapple Quick Bread
Pineapple Quick Bread
Ingredients
Ingredients
BREAD:
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 oz. cream cheese, softened
1 cup sugar
3 teaspoons vanilla extract
1 large egg beaten
1/2 cup sour cream
1 20 oz can crushed pineapple, drained (save 2-3 Tbsp of the juice for the glaze)
GLAZE:
1 1/2 cups powdered sugar
2-3 tbsp reserved pineapple juice
Instructions
PREPARATION
Preheat oven to 350° and grease a bread pan.
In a medium bowl, combine flour, baking soda, and salt together. In a separate bowl, beat egg, sugar, cream cheese, and vanilla until smooth.
Add flour mixture into cream cheese mixture and stir. Add the sour cream and mix until just combined, then fold in crushed pineapple.
Pour into prepared pan and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for about 15-20 minutes and then let it cool the rest of the way on a wire rack.
For the glaze, mix powdered sugar and pineapple juice together and drizzle over the cooled bread.
Why You’ll Love This Pineapple Quick Bread
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Super moist thanks to crushed pineapple
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No mixer needed — just stir and bake
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30 seconds of prep, about an hour in the oven
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Perfect for freezing and meal prepping
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Customizable with nuts, coconut, or a glaze
This recipe is everything we love about classic quick breads—but with a tropical twist that makes it unforgettable.
Ingredients You’ll Need
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2 cups all-purpose flour
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1 cup sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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2 eggs
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½ cup vegetable oil (or melted butter)
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1 teaspoon vanilla extract
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1 (20 oz) can crushed pineapple with juice
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Optional mix-ins: shredded coconut, chopped pecans, or white chocolate chips
How to Make Pineapple Quick Bread
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Preheat the oven to 350°F (175°C). Grease a standard loaf pan.
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In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In another bowl, mix eggs, oil, vanilla, and the entire can of crushed pineapple with its juice.
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Combine wet and dry ingredients, stirring gently until just combined.
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Pour the batter into the prepared loaf pan.
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Bake for 55–65 minutes, or until a toothpick comes out clean.
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Cool completely before slicing to keep it extra moist.
Optional Add-Ons & Variations
1. Coconut Pineapple Bread
Add ¾ cup shredded coconut to the batter.
2. Pineapple Pecan Loaf
Stir in ½ cup chopped pecans for crunch.
3. Pineapple Cream Cheese Swirl
Swirl softened sweetened cream cheese into the batter for a richer loaf.
4. Pineapple Glaze (Highly Recommended!)
Mix:
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½ cup powdered sugar
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1–2 tablespoons pineapple juice
Drizzle over the cooled loaf.
How to Serve Pineapple Quick Bread
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Warm with a pat of butter
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Drizzled with honey
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Topped with Greek yogurt for breakfast
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With vanilla ice cream for dessert
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Turn leftovers into French toast!
Storage & Freezing
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Room temperature: 3–4 days wrapped tightly
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Refrigerator: up to 1 week
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Freezer: 2–3 months (wrap slices individually)
This bread freezes beautifully, making it perfect for make-ahead snacks.
Final Thoughts
This Pineapple Quick Bread is a tropical dream—soft, moist, and full of bright pineapple flavor. Whether you’re baking for family, guests, or just to treat yourself, this recipe delivers every time.