Pineapple Quick Bread

Pineapple Quick Bread Recipe

Table of Contents

Description

Pineapple Quick Bread is a moist, flavorful loaf bursting with tropical sweetness. This easy-to-make bread is perfect for breakfast, a midday snack, or even dessert. The natural sweetness from the pineapple pairs beautifully with the subtle warmth of cinnamon, creating a delightful treat that’s sure to please everyone. No yeast required—just mix, bake, and enjoy!

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs (room temperature)
½ cup vegetable oil (or melted coconut oil for a tropical twist)
1 teaspoon vanilla extract
1 can (20 oz) crushed pineapple (undrained)
½ cup chopped nuts (optional – walnuts or pecans work great)

Instructions

Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients:
In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and cinnamon. Whisk until evenly mixed.
Combine Wet Ingredients:
In another bowl, beat the eggs, then add the vegetable oil and vanilla extract. Stir in the undrained crushed pineapple.
Combine and Fold:
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Fold in the chopped nuts, if using.
Bake:
Pour the batter into the prepared loaf pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

Pineapple: Make sure to use crushed pineapple with its juice for optimal moisture and flavor.
Add-ins: Feel free to add shredded coconut or raisins for extra texture and flavor.
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well for up to 3 months.

Tips

Avoid Overmixing: Overmixing can lead to a dense loaf. Stir until just combined.
Check for Doneness: If the top is browning too quickly, tent with aluminum foil during the last 15 minutes of baking.
Glaze Option: Drizzle with a simple powdered sugar glaze for extra sweetness.

Servings

Yields: 1 loaf (approximately 10-12 slices)

Nutritional Information (Per Slice)

Calories: ~220
Carbohydrates: 32g
Protein: 3g
Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 30mg
Fiber: 1g
Sugar: 18g
Sodium: 180mg

Benefits

Tropical Flavor: The natural sweetness from pineapple makes this a refreshing treat.
Quick and Easy: No yeast or waiting time required. Perfect for last-minute baking!
Versatile: Great as a breakfast, snack, or dessert. Pair with coffee or tea.
Nutritious Boost: Pineapple is rich in vitamin C and manganese. Adding nuts provides healthy fats and protein.

Q & A

Q: Can I use fresh pineapple instead of canned?
A: Yes, but make sure to crush it and keep the juice for moisture.
Q: Can I make this gluten-free?
A: Yes, substitute with a 1:1 gluten-free flour blend.
Q: How do I make it healthier?
A: Swap half the flour for whole wheat flour and use coconut sugar or honey instead of granulated sugar.
Q: Can I add a glaze or topping?
A: Absolutely! A coconut glaze or a sprinkle of powdered sugar would complement the tropical flavor.
Q: How can I store leftovers?
A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.