Moist Pineapple Quick Bread

Pineapple Quick Bread

This Pineapple Quick Bread is soft, moist, and packed with the bright, sweet-tart flavor of crushed pineapple. With no yeast and very little prep time, it’s an easy option for breakfast, snacking, or dessert. Every slice offers a tender crumb and a light tropical fragrance.

Ingredients

For the Bread:

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional, for added warmth)
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 can (8 oz) crushed pineapple, undrained
  (or 1 cup fresh crushed pineapple with juice)
• ½ cup unsalted butter, melted
  (or coconut oil for a tropical variation)

Optional Topping:

• Turbinado sugar, for sprinkling before baking

Instructions

Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using. Set aside.

Step 3: Mix the Wet Ingredients
In a large bowl, whisk the sugar, eggs, and vanilla until smooth. Stir in the melted butter (or coconut oil), followed by the crushed pineapple and its juice, mixing until well combined.

Step 4: Combine
Gently fold the dry ingredients into the wet mixture just until incorporated. Avoid overmixing—some small lumps are fine and help keep the bread tender.

Step 5: Bake
Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with turbinado sugar if desired. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then move to a wire rack to cool completely.

Step 6: Serve
Slice and enjoy as is, toasted with butter, or topped with a simple glaze made from powdered sugar and a splash of pineapple juice for extra tropical flavor.