Pineapple Bread

This Pineapple Quick Bread is soft, moist, and full of bright tropical flavor.

Made with simple pantry ingredients and a full can of crushed pineapple, it comes together quickly without a mixer. The result is a tender loaf that works just as well for breakfast or brunch as it does for dessert.

Serve it plain, toasted with butter, or topped with a light glaze for something a little sweeter.

Pineapple Quick Bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 1 can crushed pineapple with juice, 20 ounces
• 1/2 cup chopped nuts or shredded coconut, optional

Directions

1. Preheat the oven

Preheat your oven to 350°F (175°C).

Grease a 9-by-5-inch loaf pan or line it with parchment paper.

2. Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

3. Mix the wet ingredients

In a large bowl, whisk the eggs with the granulated sugar and brown sugar until smooth.

Stir in the vegetable oil or melted butter and the vanilla extract.

4. Add the pineapple

Fold in the crushed pineapple along with its juice.

Mix until evenly combined.

5. Combine the batter

Add the dry ingredients to the wet mixture.

Stir gently until just combined.

Avoid overmixing so the bread stays soft and tender.

Fold in the nuts or shredded coconut if using.

6. Bake

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

7. Cool and serve

Let the bread cool in the pan for about 10 minutes.

Carefully transfer it to a wire rack and let it cool completely before slicing.

Moist, fruity, and easy to make, this pineapple bread is a simple homemade treat that works for breakfast, snacks, potlucks, or dessert.