Pineapple Bread

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Pineapple bread is one of those recipes that always brings a bit of sunshine to the kitchen. I love how the tropical flavor of pineapple transforms an ordinary loaf into something truly special. The sweet, slightly tangy bursts of pineapple in every bite make it incredibly moist and flavorful, and when paired with a light glaze on top? Absolute perfection. It’s a fantastic bake for both breakfast and dessert, or even a midday snack.

This pineapple bread also has a nostalgic warmth for me. It reminds me of family gatherings where someone always brought a fruity loaf cake, still warm from the oven. Over time, I tweaked the recipe to get that perfect balance of moist crumb and vibrant flavor, and now, it’s a staple in my home. Trust me, once you try this version, it might just become one in yours too.

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Why You’ll Love This Pineapple Bread

It’s simple to make, yet tastes like something from a bakery. The texture is soft and tender, with juicy pieces of pineapple folded throughout. It’s not overly sweet, which makes it incredibly versatile—you can serve it for brunch or dress it up with a glaze for dessert. Plus, it’s freezer-friendly, which means you can enjoy a slice anytime the craving hits.

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What Kind of Pineapple Should I Use?

For the best results, use crushed pineapple in juice—not syrup. The juice keeps the bread moist without making it overly sweet. If you only have pineapple chunks, just pulse them briefly in a food processor until finely chopped. Fresh pineapple also works well, but make sure it’s soft and ripe.

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Options for Substitutions

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Vegan: Swap the eggs with flax eggs and use a plant-based milk and butter.
• No Glaze: You can skip the glaze entirely or substitute with a dusting of powdered sugar.
• Less Sweet: Reduce the sugar slightly and let the natural sweetness of pineapple shine.
• Add-Ins: Stir in some shredded coconut or chopped nuts for a texture boost.

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Ingredients for this Pineapple Bread

• All-purpose flour – This provides the structure and base of the bread.
• Granulated sugar – Sweetens the loaf and balances the tangy pineapple.
• Baking powder – Helps the bread rise and creates a light texture.
• Baking soda – Works with the acidic pineapple juice to give a tender crumb.
• Salt – Enhances flavor and balances sweetness.
• Eggs – Provide structure and richness.
• Butter (melted) – Adds moisture and buttery flavor.
• Crushed pineapple (with juice) – The star of the recipe, it keeps the bread moist and flavorful.
• Vanilla extract – Adds depth and warmth to the flavor profile.
• Optional glaze (powdered sugar + pineapple juice or milk) – Adds a sweet, glossy finish.

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper for easy removal.

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Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. This ensures even distribution and helps prevent clumping.

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Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the eggs, then stir in the melted butter, vanilla extract, and the entire can of crushed pineapple with its juice. Do not drain the pineapple.

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Step 4: Bring It All Together

Gently fold the wet mixture into the dry ingredients using a spatula or wooden spoon. Stir just until combined—overmixing can lead to dense bread.

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Step 5: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the center of the oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent it with foil.

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Step 6: Cool the Bread

Let the bread cool in the pan for about 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely. This prevents sogginess at the bottom.

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Step 7: Glaze (Optional)

Once completely cooled, drizzle with a simple glaze made of powdered sugar and a bit of pineapple juice or milk. This adds sweetness and a beautiful finish to the loaf.

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How Long to Prepare the Pineapple Bread

Making pineapple bread is a relatively quick and straightforward process that doesn’t require any complicated steps.

Preparation Time: Mixing the ingredients and prepping the pan will take about 15 minutes. Since you don’t need to use a mixer, everything comes together quickly in two bowls.

Baking Time: The bread bakes for 55 to 65 minutes at 350°F. Keep an eye on it toward the end—look for a golden brown top and a clean toothpick test.

Cooling Time: It needs at least 10 minutes in the pan before transferring to a wire rack, and another 30 minutes to cool completely before slicing or glazing.

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Tips for Perfect Pineapple Bread

• Use room temperature eggs and melted (but not hot) butter for smoother mixing.
• Do not drain the pineapple juice—it adds essential moisture and flavor.
• Measure your flour properly by spooning it into the cup and leveling it off.
• Line your loaf pan with parchment for easy removal and no sticking.
• Let the bread cool completely before glazing so it doesn’t melt into the loaf.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter – This can lead to tough or dense bread. Stir just until the flour disappears.
• Using pineapple in syrup – It adds too much sugar and can affect the texture.
• Not checking doneness properly – Always use a toothpick in the center; moist crumbs are fine, but wet batter isn’t.
• Skipping the cooling process – Slicing too soon can make the bread crumble or seem underbaked.
• Overbaking – If you forget to tent the loaf, it may brown too fast or dry out. Always check it at the 50-minute mark.

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What to Serve With Pineapple Bread?

1. Greek Yogurt and Berries

Pair a slice with a bowl of Greek yogurt and fresh berries for a balanced breakfast.

2. Coconut Whipped Cream

Add a tropical twist by serving it with a dollop of coconut whipped cream.

3. Iced Coffee or Cold Brew

The sweetness of the bread goes perfectly with a chilled, unsweetened coffee.

4. Tropical Fruit Salad

Create a vibrant side with mango, papaya, kiwi, and more pineapple.

5. Vanilla Ice Cream

For dessert, serve the bread warm with a scoop of vanilla ice cream and drizzle of caramel.

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Storage Instructions

Room Temperature: Pineapple bread can be kept in an airtight container at room temperature for up to 3 days. Store it in a cool spot out of direct sunlight.

Refrigerator: For longer freshness, refrigerate the loaf in a tightly sealed container. It will stay moist and flavorful for up to 5 days.

Freezer: This bread freezes beautifully. Wrap the cooled loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the fridge or on the counter before serving.

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Estimated Nutrition

Per slice (based on 10 slices):

• Calories: ~240
• Total Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 35g
• Sugars: 20g
• Fiber: 1g
• Protein: 3g

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Frequently Asked Questions

What can I use instead of crushed pineapple?

You can use finely chopped fresh pineapple or canned pineapple chunks blended until crushed.

Can I make this pineapple bread ahead of time?

Yes! It actually tastes better the next day once the flavors have settled.

Is it possible to add nuts or coconut?

Definitely. Chopped macadamia nuts, pecans, or shredded coconut pair wonderfully with the pineapple flavor.

How do I keep the bread from sticking to the pan?

Use a parchment paper liner along with nonstick spray or butter to ensure easy removal.

Can I double the recipe?

Yes, just divide the batter between two loaf pans and bake both simultaneously. Check doneness with a toothpick.

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Conclusion

This pineapple bread is moist, flavorful, and loaded with tropical vibes. It’s easy to make and versatile enough for breakfast, dessert, or a quick snack. Whether you enjoy it plain or dress it up with glaze and toppings, this recipe is a keeper that’ll brighten up any day. Give it a try and see how quickly it disappears!

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