Pineapple Quick Bread

Pineapple Quick Bread is a soft, buttery loaf filled with tropical sweetness and bright citrus notes. The crushed pineapple keeps the bread incredibly moist, while a simple pineapple-vanilla glaze adds extra flavor and shine. It’s a perfect anytime bake—great for breakfast, brunch, or a sweet afternoon treat. With its tender crumb and sunny flavor, this loaf feels like a little slice of paradise.

Ingredients

• 1/8 teaspoon salt
• 1/2 cup softened butter
• 1 cup drained crushed pineapple (reserve liquid)
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1/4 cup reserved pineapple liquid
• 1/4 cup granulated sugar
• 2 tablespoons milk
• 2 teaspoons baking powder

For the Glaze:

• 2 tablespoons reserved pineapple liquid
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F and grease a loaf pan.
2. Sift flour, salt, and baking powder together in a medium bowl.
3. Beat softened butter and sugar until smooth and creamy.
4. Add eggs and mix well.
5. Alternate adding the dry ingredients and 1/4 cup pineapple liquid, mixing until combined.
6. Stir in the milk, then gently fold in the crushed pineapple.
7. Spread batter evenly into the prepared loaf pan.
8. Bake 50–55 minutes, or until a skewer inserted in the center comes out clean.
9. Cool 10–15 minutes in the pan, then transfer to a rack to cool completely.
10. Whisk glaze ingredients until smooth and drizzle over the cooled loaf. Allow to set before slicing.

Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 70 minutes
Kcal: ~260 kcal per serving | Servings: 10

Tips

• Don’t overmix the batter—gentle folding keeps the loaf soft and tender.
• If the glaze is too thick, add a splash more pineapple liquid; if too thin, add a bit more sugar.

FAQ

Can I use fresh pineapple?
Yes—just chop it finely and add a few extra tablespoons of juice if needed.

Can I add mix-ins like nuts or coconut?
Absolutely. Chopped pecans or shredded coconut pair beautifully with pineapple.

Should this bread be refrigerated?
Store at room temperature up to 3 days; refrigerate if glazed for longer storage.

Can I freeze it?
Yes—freeze the loaf (unglazed) up to 2 months, then thaw and glaze before serving.