Pineapple Bread Recipe

Introduction

This pineapple bread is a moist, flavorful treat that brightens up any snack or breakfast table. With juicy crushed pineapple folded into a tender batter and topped with a sweet pineapple glaze, it’s a tropical delight that’s easy to make and sure to please.

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 cup pineapple syrup (from the canned pineapple)
• 2 tablespoons whole milk
• 1 cup crushed pineapple (drained, save the syrup)
• 1/8 teaspoon salt
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons pineapple syrup (plus more as needed)

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Grease an 8-inch by 4-inch loaf pan with butter, non-stick spray, or line it with parchment paper.
2. Step 2: In a large bowl, whisk together the granulated sugar and softened butter until the mixture is bright and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Step 3: Combine the flour, baking powder, and salt in a separate bowl. Add half of this dry mixture along with the 1/4 cup pineapple syrup to the egg mixture and gently stir. Then add the remaining dry ingredients and the milk, mixing just until combined.
4. Step 4: Fold in the drained crushed pineapple carefully with a spoon or rubber spatula, taking care not to overmix as this can make the bread dense.
5. Step 5: Pour the batter into the prepared loaf pan and bake on the middle oven rack for 45 to 55 minutes, until the top is browned and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil during baking.
6. Step 6: Allow the bread to rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Step 7: To make the glaze, whisk together powdered sugar, vanilla extract, and 2 tablespoons pineapple syrup until smooth. Spread the glaze evenly over the cooled bread. Add more syrup if you prefer a thinner glaze.

Tips & Variations

• For extra texture, try adding 1/2 cup chopped nuts like walnuts or pecans to the batter before baking.
• Use fresh pineapple and make your own syrup by simmering the juice for a more natural flavor.
• If you prefer a sweeter bread, increase the powdered sugar in the glaze or drizzle additional pineapple syrup on top before serving.

Storage

Store leftover pineapple bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for 2 to 3 months. To reheat, warm slices gently in a microwave or oven for a few minutes until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can use fresh crushed pineapple. Just be sure to drain it well, and you can simmer the juice down to create a homemade pineapple syrup for the recipe and glaze.

What if I don’t have pineapple syrup?

If you don’t have pineapple syrup, you can replace it with a simple syrup made by dissolving equal parts sugar and water or substitute with a mild fruit juice for a similar sweetness and moisture.

Pineapple Bread Recipe

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5 from 97 reviews

This Pineapple Bread is a moist and flavorful quick bread featuring the natural sweetness of crushed pineapple and a delicate pineapple syrup glaze. Perfect for breakfast, a snack, or dessert, this loaf combines buttery richness with fruity brightness in every bite.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (8-inch x 4-inch), approximately 8 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Batter Ingredients

• 3/4 cups granulated sugar
• 1/2 cup unsalted butter (softened)
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/4 cup pineapple syrup (from the canned pineapple)
• 2 tablespoons whole milk
• 1 cup crushed pineapple (drained, syrup reserved)

Glaze Ingredients

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons pineapple syrup (plus more as needed)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Grease an 8-inch x 4-inch loaf pan with butter or non-stick spray, or line it with parchment paper to prevent sticking.
2. Cream Sugar and Butter: In a large bowl, whisk together the granulated sugar and softened butter until the mixture becomes bright and fluffy. This process incorporates air to lighten the texture of the bread. Then add the eggs one at a time, beating well after each addition to fully incorporate.
3. Combine Dry Ingredients and Mix Batter: In a separate bowl, mix the all-purpose flour with the baking powder and salt. Add half of the dry ingredient mixture plus the pineapple syrup to the butter and egg mixture, gently mixing to combine. Then add the remaining flour mixture along with the whole milk, stirring once more just to combine. Finally, fold in the drained crushed pineapple carefully with a spatula or spoon, ensuring not to overmix to keep the bread from becoming dense.
4. Bake the Bread: Pour the completed batter into the prepared loaf pan and place it on the middle rack of the oven. Bake for 45 to 55 minutes until the top is browned and a toothpick inserted into the center comes out clean. If the bread starts to brown too quickly, tent it loosely with aluminum foil to prevent burning.
5. Cool the Bread: Remove the bread from the oven and let it rest in the pan for about 10 minutes. Then carefully turn the bread out onto a wire rack to cool completely to room temperature.
6. Prepare the Glaze: Whisk together the powdered sugar, vanilla extract, and 2 tablespoons of pineapple syrup. Adjust with additional syrup as needed to reach a spreadable consistency.
7. Glaze the Bread: Spread the pineapple glaze evenly over the cooled bread. Allow the glaze to set before slicing and serving.

Notes

• Do not overmix the batter after adding the flour and pineapple as it will lead to a dense texture.
• Use the pineapple syrup reserved from the canned pineapple for an authentic pineapple flavor in both the batter and glaze.
• If you want a more intense pineapple taste, consider adding crushed pineapple chunks on top of the glaze after spreading.
• The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Make sure the bread is completely cooled before glazing to prevent the glaze from melting off.

Keywords: Pineapple bread, quick bread, pineapple loaf, fruit bread, sweet bread, baked pineapple bread