There’s something magical about baking with fruit, especially when that fruit is sweet, juicy pineapple. If you’ve never tried homemade pineapple bread, you’re in for a treat. It’s incredibly moist, naturally sweet, and filled with tropical flavor that feels like a bite of sunshine—no matter the season.

This recipe came about one summer afternoon when I had an extra can of crushed pineapple sitting in the pantry. I didn’t want to make a cake, and banana bread felt overdone—so I started experimenting. What I pulled out of the oven was golden, tender, and bursting with pineapple flavor. My kids devoured it warm with butter, and my husband asked if I could “make this one weekly.” That’s how I knew it was a keeper.

If there’s one quick bread that doesn’t get nearly enough attention, it’s Pineapple Bread. While banana and zucchini bread get all the love, pineapple brings something totally different to the table—a soft, tropical sweetness and unbelievable moisture that makes every slice melt in your mouth.

The first time I made this recipe, it wasn’t even planned. I had a lonely can of crushed pineapple left from a fruit salad idea that never happened. I decided to experiment, combining it with a basic quick bread formula, and the result was a golden loaf so good that my family asked for it again before we’d even finished the first one. It had a perfectly sweet, bright flavor with a soft, tender crumb. No frosting needed—just a warm slice, maybe a smear of butter if you’re feeling indulgent.

Whether you’re looking for a quick breakfast bread, a tropical dessert, or a unique recipe to share at brunch, this easy pineapple bread checks every box. Plus, it uses simple pantry ingredients and no fancy mixers.

Why You’ll Love This Pineapple Bread

• Moist and flavorful with real pineapple in every bite

• No yeast needed – just mix, pour, and bake

• Freezer-friendly and great for gifting

• Makes the perfect tropical breakfast or snack

• One bowl recipe – no fuss or mess

Ingredients You’ll Need

• All-purpose flour – gives the bread structure

• Baking powder – for a light rise

• Salt – balances sweetness

• Granulated sugar – adds just the right amount of sweetness

• Eggs – help bind the batter

• Crushed pineapple (with juice) – don’t drain! It adds moisture and flavor

• Vegetable oil – keeps the loaf soft and tender

• Vanilla extract – enhances the pineapple flavor

• Optional: chopped walnuts or shredded coconut for extra texture

How to Make Pineapple Bread

Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, and salt.

Step 3: Combine Wet Ingredients
In another bowl, whisk together the eggs, sugar, oil, vanilla, and entire can of crushed pineapple (juice included).

Step 4: Mix the Batter
Gradually stir the wet mixture into the dry ingredients until just combined. Do not overmix. Fold in nuts or coconut if using.

Step 5: Bake
Pour batter into prepared pan and bake for 55–65 minutes, or until a toothpick comes out clean. Cover with foil if the top browns too quickly.

Step 6: Cool & Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm, toasted with butter, or at room temperature.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Fridge: Keeps well for up to a week—just wrap tightly.

• Freezer: Wrap in plastic and foil; freeze for up to 3 months. Thaw overnight in the fridge or at room temp.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, you can use finely chopped fresh pineapple with its juices. Just make sure it’s crushed or very finely diced so it blends well into the batter.

Is pineapple bread supposed to be sweet?

Yes! It’s similar to banana bread or zucchini bread—a moist, sweet loaf best served as a snack or dessert.

Can I make this gluten-free?

You can substitute a 1:1 gluten-free baking blend, though results may vary slightly. Be sure to check your baking powder is gluten-free, too.

Can I turn this into muffins?

Absolutely. Divide the batter into a greased or lined muffin tin and bake at 350°F for about 20–24 minutes, or until golden and a toothpick comes out clean.

What mix-ins go well with pineapple bread?

Try adding chopped walnuts, shredded coconut, or even white chocolate chips for a tropical twist. A light glaze made with powdered sugar and pineapple juice is also delicious!

This easy pineapple bread recipe is one of those hidden gems that surprises everyone who tries it. It's soft, flavorful, and the tropical flavor makes it feel just a little more special than your average quick bread. Whether you serve it for breakfast, brunch, or dessert, it’s bound to become a new favorite in your kitchen.

Continue to Content

Pineapple Bread

Yield: 6

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

This easy pineapple bread recipe is one of those hidden gems that surprises everyone who tries it. It's soft, flavorful, and the tropical flavor makes it feel just a little more special than your average quick bread. Whether you serve it for breakfast, brunch, or dessert, it’s bound to become a new favorite in your kitchen.

3.0 Stars (1 Review)

Print

Ingredients

• 2 cups all-purpose flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• ⅔ cup sugar
• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• 1 can (8 oz) crushed pineapple with juice – do not drain
• Optional: ½ cup shredded coconut or chopped nuts (like walnuts or pecans)

Instructions

Preheat oven to 350°F (175°C). Lightly grease or line a 9x5-inch loaf pan with parchment paper.
In a large bowl, whisk together dry ingredients: flour, baking powder, salt, and sugar.
In another bowl, whisk wet ingredients: eggs, oil, vanilla, and the entire can of crushed pineapple with juice.
Pour the wet mixture into the dry ingredients. Stir until just combined—don’t overmix. Fold in optional coconut or nuts if using.
Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too fast, loosely tent with foil during the last 15–20 minutes.

Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCholesterol: 66mgCarbohydrates: 24gProtein: 12g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram