I finally perfected my Pineapple Bread with a small trick in the batter and a quick glaze that gives bakery-style results you’ll want to try.

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I can never resist a loaf that looks simple but surprises you, and this Easy Pineapple Bread does exactly that. The crushed pineapple keeps every bite juicy while a little unsalted butter gives the crumb a tender, almost cake like feel.

The glaze on top makes it feel like dessert but it’s the sort of Pineapple Bread I reach for when I want something quick and satisfying. I tweak textures, mess up measurements sometimes, and still end up with sticky edges and a soft middle that vanishes way too fast.

If you like quick wins this one will make you curious, trust me.

Ingredients

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All purpose flour gives loaf structure and carbs, low in protein, absorbs moisture.
Granulated sugar makes it sweet and tender, adds calories, little nutrients though.
Crushed pineapple adds juicy sweetness, a touch of tart, fiber and vitamin C.
Butter provides richness and fat, moist crumb, not heart healthy if overdone.
Eggs bind ingredients, give protein and lift, and help brown the crust.
Pecans or walnuts are crunchy, add healthy fats, some protein and nutty flavor.
Sweetened shredded coconut adds chew, sweetness and coconut flavor, extra sugar so use sparingly.
Powdered sugar glaze gives a sweet glossy finish, thins with pineapple juice.
Milk or buttermilk adds moisture and tenderness, buttermilk gives tang and helps rise a bit.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/2 cups (300 g) granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, room temp

1/2 cup (1 stick / 113 g) unsalted butter, melted and cooled a bit

1/4 cup milk or buttermilk, room temp

1 teaspoon vanilla extract

1 (20 ounce / about 565 g) can crushed pineapple, undrained

1/2 cup chopped pecans or walnuts, optional

1/2 cup sweetened shredded coconut, optional

1 cup (120 g) powdered sugar for the glaze

2 to 3 tablespoons pineapple juice from the can or milk for the glaze

1/4 teaspoon vanilla extract for the glaze, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 9×5 loaf pan, line with parchment for easy removal if you got it.

2. In a large bowl whisk together 2 cups all purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.

3. In another bowl beat 2 large eggs, then stir in 1/2 cup melted unsalted butter (cooled a bit), 1/4 cup milk or buttermilk and 1 teaspoon vanilla extract. Room temp eggs and milk help everything mix smoother.

4. Pour the wet ingredients into the dry and fold gently until just combined, dont overmix or the bread will get tough. A few lumps are fine.

5. Fold in the entire can of crushed pineapple undrained (all the juice too) and 1/2 cup chopped pecans or walnuts and 1/2 cup sweetened shredded coconut if using. The extra juice keeps it super moist.

6. Scrape batter into the prepared loaf pan, smooth the top and tap the pan a couple times on the counter to release big air bubbles. Sprinkle a few extra nuts or coconut on top if you want a nice look.

7. Bake at 350°F for about 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast tent loosely with foil for the last 10 to 15 minutes.

8. Let the loaf cool in the pan 10 to 15 minutes, then lift out using the parchment and finish cooling on a wire rack 20 to 30 minutes. Glaze works best on slightly warm but not piping hot bread.

9. Make the glaze by whisking 1 cup powdered sugar with 2 to 3 tablespoons pineapple juice from the can (or milk) and 1/4 teaspoon vanilla extract if you like, until smooth and pourable. Add more juice a little at a time if too thick, or more powdered sugar if too thin.

10. Poke the loaf top a few times with a skewer if you want the glaze to sink in, then drizzle or spread the glaze over the loaf and let set. Store covered at room temp for up to 3 days or refrigerate for longer. Enjoy warm or toasted.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×5 inch loaf pan, greased (and parchment paper for easy removal if you got it)
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk (or hand mixer if you prefer)
6. Rubber spatula or wooden spoon for folding and scraping
7. Measuring cups and spoons
8. Can opener for the crushed pineapple
9. Wire cooling rack
10. Toothpick or skewer (to test doneness and poke for glaze)

FAQ

Do I have to use the canned pineapple undrained or should I drain it? Use it undrained like the recipe says if you want extra moist bread, but if your batter looks too runny or you prefer less moisture, drain off some juice and save it for the glaze.

Can I use fresh pineapple instead of canned? Yes, but chop finely or pulse in a food processor and drain well so you dont add too much liquid. You might also cut a tablespoon or two of milk from the recipe if your fresh fruit is very juicy.

How long do I bake it and how do I know when it is done? For a standard 9×5 loaf bake at 350F (175C) about 50 to 60 minutes. A toothpick inserted in the center should come out with a few moist crumbs not wet batter. If the top browns too fast, tent with foil for the last 10 to 15 minutes.

Why did my bread turn out dense or gummy? Most likely overmixing or too much flour. Measure flour by spooning into the cup and leveling, dont pack it. Also dont overmix once you add the pineapple, and make sure eggs and butter are room temp so they combine properly.

Can I make muffins or mini loaves instead? Yes, fill muffin cups about two thirds full and bake 18 to 22 minutes at 350F. For mini loaves expect about 30 to 40 minutes, check with a toothpick like above.

How should I store or freeze it? Keep wrapped at room temp up to 2 days, in the fridge up to 5 days. For longer keep slices wrapped tight in plastic and frozen up to 3 months, thaw at room temp or toast gently to warm.

Easy Pineapple Bread Recipe Substitutions and Variations

All purpose flour: Swap for whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf. Or use a gluten free 1:1 baking blend 1:1 – if the blend has no xanthan gum add about 1/2 tsp for structure.
Granulated sugar: Replace with light brown sugar 1:1 for more moisture and a caramel-y flavor, it will darken the bread a bit. If you want a liquid sweetener use honey or maple syrup (use about 3/4 cup syrup per 1 cup sugar) and reduce the other liquids by ~3 tablespoons.
Unsalted butter, melted: Use a neutral oil like canola or sunflower oil (about 3/4 cup oil for 1 cup butter, so for this recipe use roughly 6 tablespoons oil instead of 1/2 cup butter) for a tender, moister crumb. For lower fat try unsweetened applesauce 1:1, expect a denser, slightly sweeter result.
Eggs: For egg-free baking use flax “eggs” (per egg = 1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes) which gives structure, or 1/4 cup unsweetened applesauce per egg for moisture but a looser crumb.

Pro Tips

– Toast the nuts and coconut first, even just 5 to 7 minutes in a 350F oven or a quick stir in a dry skillet, then cool — it makes the flavors pop, and you wont get that raw, mealy taste.
– Watch the batter texture, not the clock; if it looks too loose from extra pineapple juice, drain a little or fold in a tablespoon or two of flour, but if it seems dry add a splash of pineapple juice. Dont overdo either fix or youll change the crumb.
– Keep things at room temp and fold gently, not beat — a few lumps are fine, over mixing makes the loaf tough, so stop as soon as it’s combined.
– For best doneness use a thermometer or a cake tester: you want about 200 to 205F in the center or a toothpick with a few moist crumbs. Let it cool a bit before glazing, and sift the powdered sugar then add juice slowly so the glaze doesnt get too thin, a tiny pinch of salt in the glaze really helps the flavor.

Easy Pineapple Bread Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I finally perfected my Pineapple Bread with a small trick in the batter and a quick glaze that gives bakery-style results you'll want to try.

Servings

servings

Calories

368

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9×5 inch loaf pan, greased (and parchment paper for easy removal if you got it)
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk (or hand mixer if you prefer)
6. Rubber spatula or wooden spoon for folding and scraping
7. Measuring cups and spoons
8. Can opener for the crushed pineapple
9. Wire cooling rack
10. Toothpick or skewer (to test doneness and poke for glaze)

Ingredients

2 cups (250 g) all purpose flour
1 1/2 cups (300 g) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temp
1/2 cup (1 stick / 113 g) unsalted butter, melted and cooled a bit
1/4 cup milk or buttermilk, room temp
1 teaspoon vanilla extract
1 (20 ounce / about 565 g) can crushed pineapple, undrained
1/2 cup chopped pecans or walnuts, optional
1/2 cup sweetened shredded coconut, optional
1 cup (120 g) powdered sugar for the glaze
2 to 3 tablespoons pineapple juice from the can or milk for the glaze
1/4 teaspoon vanilla extract for the glaze, optional

Directions

Preheat oven to 350°F (175°C) and grease a 9×5 loaf pan, line with parchment for easy removal if you got it.
In a large bowl whisk together 2 cups all purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.
In another bowl beat 2 large eggs, then stir in 1/2 cup melted unsalted butter (cooled a bit), 1/4 cup milk or buttermilk and 1 teaspoon vanilla extract. Room temp eggs and milk help everything mix smoother.
Pour the wet ingredients into the dry and fold gently until just combined, dont overmix or the bread will get tough. A few lumps are fine.
Fold in the entire can of crushed pineapple undrained (all the juice too) and 1/2 cup chopped pecans or walnuts and 1/2 cup sweetened shredded coconut if using. The extra juice keeps it super moist.
Scrape batter into the prepared loaf pan, smooth the top and tap the pan a couple times on the counter to release big air bubbles. Sprinkle a few extra nuts or coconut on top if you want a nice look.
Bake at 350°F for about 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast tent loosely with foil for the last 10 to 15 minutes.
Let the loaf cool in the pan 10 to 15 minutes, then lift out using the parchment and finish cooling on a wire rack 20 to 30 minutes. Glaze works best on slightly warm but not piping hot bread.
Make the glaze by whisking 1 cup powdered sugar with 2 to 3 tablespoons pineapple juice from the can (or milk) and 1/4 teaspoon vanilla extract if you like, until smooth and pourable. Add more juice a little at a time if too thick, or more powdered sugar if too thin.
Poke the loaf top a few times with a skewer if you want the glaze to sink in, then drizzle or spread the glaze over the loaf and let set. Store covered at room temp for up to 3 days or refrigerate for longer. Enjoy warm or toasted.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.