Pineapple Bread Recipe

This Pineapple Bread Recipe is soft, moist, and full of tropical sweetness. Made with crushed pineapple and buttery batter, it brings sunshine flavor to your kitchen. Perfect for breakfast, snack, or dessert, this quick bread is easy to bake and hard to resist.

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Prep Time 10

Cook Time 50

Resting Time 15

Total Time 1 15

Servings: 4

Course: Bread, Breakfast

Cuisine: American, Tropical

Calories: 280

Ingredients Equipment Method Notes

Ingredients

2 cups all-purpose flour leveled
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar or coconut sugar
2 large eggs room temperature
½ cup melted butter cooled slightly
1 teaspoon vanilla extract pure
1 cup crushed pineapple with juice
½ cup sour cream or yogurt for moisture
½ cup chopped nuts or shredded coconut optional

Equipment

1 mixing bowl - large enough for the batter
1 whisk - for blending wet ingredients
1 spatula - to fold in the pineapple
1 9x5-inch loaf pan - lightly greased
1 cooling rack - for resting the bread

Method

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In another bowl, mix sugar, eggs, melted butter, and vanilla extract until smooth.
Add sour cream and crushed pineapple (with juice). Stir until combined.
Gradually fold in the dry ingredients, mixing gently until just combined.
Pour the batter into the loaf pan and smooth the top.
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool for 15 minutes on a cooling rack before slicing.
Serve warm, plain, or with butter for a delicious tropical treat.

Notes

For a tropical twist, sprinkle shredded coconut on top before baking.
If you prefer it extra moist, use Greek yogurt instead of sour cream.
Pairs beautifully with the Coconut Mojito Recipe or Healthy Jicama Salad.
Store in an airtight container at room temperature for up to 3 days or freeze for later enjoyment.