Here’s a moist and easy Pineapple Quick Bread recipe — no yeast, no fuss, and packed with tropical flavor. Perfect for breakfast, snacking, or even as a light dessert.
🍍 Pineapple Quick Bread Recipe
🧾 Ingredients
Dry:
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2 cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon (optional for warmth)
Wet:
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2 eggs
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½ cup vegetable oil (or melted butter)
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1 cup granulated sugar (or ½ cup white + ½ cup brown for extra depth)
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1 tsp vanilla extract
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1 can (8 oz / 225g) crushed pineapple, undrained
Optional add-ins:
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½ cup shredded coconut
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½ cup chopped nuts (e.g., pecans or walnuts)
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½ cup raisins or dried pineapple pieces
👩🍳 Instructions
1. Prep oven & pan:
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Preheat oven to 175°C (350°F).
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Grease and flour a 9×5 inch (23×13 cm) loaf pan or line with parchment paper.
2. Mix dry ingredients:
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In a bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
3. Mix wet ingredients:
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In a separate large bowl, beat eggs, then add oil, sugar, and vanilla.
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Stir in the crushed pineapple with juice.
4. Combine:
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Add dry ingredients to wet. Stir until just combined.
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Fold in any optional add-ins (nuts, coconut, etc.) if using.
5. Bake:
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Pour batter into prepared loaf pan.
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Bake for 50–60 minutes, or until a toothpick comes out clean.
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If the top browns too quickly, tent with foil halfway through.
6. Cool:
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🍬 Optional glaze (for a sweet finish):
Mix:
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½ cup powdered sugar
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1–2 tbsp pineapple juice or milk
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Drizzle over cooled loaf.
🧊 Storage:
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Wrap tightly and store at room temperature for 2 days, or refrigerate for up to 5 days.
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Freezes well for up to 3 months.