Here’s a moist, tropical-inspired Pineapple Quick Bread that comes together easily—no yeast, no fuss. It’s perfect for breakfast, snacking, or even as a light dessert.
🍍 Pineapple Quick Bread
🕒 Ready in: 1 hour
🍽️ Makes: 1 loaf (8–10 slices)
🛒 Ingredients:
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2 cups all-purpose flour
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¾ cup granulated sugar
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ tsp ground cinnamon (optional but delicious)
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2 large eggs
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½ cup vegetable oil (or melted butter)
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1 tsp vanilla extract
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1 cup crushed pineapple with juice (from one 8 oz can)
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½ cup chopped walnuts or pecans (optional)
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½ cup shredded coconut (optional, for extra tropical flavor)
🍳 Instructions:
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Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper. -
Mix dry ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. -
Mix wet ingredients:
In another bowl, whisk eggs, oil, vanilla, and crushed pineapple with juice until well combined. -
Combine:
Pour the wet mixture into the dry ingredients. Stir until just combined (don’t overmix).
Fold in nuts and/or coconut if using. -
Bake:
Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
(Check at 45 mins—cover loosely with foil if top browns too quickly.) -
Cool:
Let it cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
🍯 Optional Glaze (For a Sweet Finish):
Mix ½ cup powdered sugar with 1–2 tablespoons pineapple juice or milk. Drizzle over the cooled loaf.
✅ Tips:
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You can sub fresh pineapple if finely chopped and juicy (just be sure to use the juice).
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Add a handful of raisins for extra texture.
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Keeps well wrapped at room temp for 2 days or in the fridge for 4–5.