Oh, you know those mornings when you just desperately need something warm, sweet, and totally fuss-free from the oven? That’s when I turn straight to my stash of quick breads. They are the ultimate baking failsafe, right? No yeast drama, no complicated kneading—just mix it, pour it, and bake it! And let me tell you, my absolute favorite for busting out on a random Tuesday afternoon is this Pineapple Quick Bread.

The real magic here isn’t just the speed; it’s the moisture level. Seriously, this loaf stays perfectly damp for days. That’s all thanks to the secret weapon packed right into the batter: a full can of crushed pineapple, juice and all. It gives you that wonderful tropical tang without any extra fuss. You’re going to love how easy this is!

Why This Pineapple Quick Bread Recipe Works So Well

Honestly, this recipe just *works* every single time, and that’s why it’s in my rotation so often. You never have to worry about dry results or complicated steps. If you’re looking for reliable flavor and texture, this is the Pineapple Quick Bread champion.

The Secret to Moist Pineapple Quick Bread: That crushed pineapple is our moisture workhorse! We never drain it. The juice melts right into the flour, binding everything together and ensuring a dense, tender crumb that lasts.
Minimal Effort for Maximum Flavor in Your Pineapple Quick Bread: Because we rely on baking soda and oil instead of yeast and butter manipulation, you only need one bowl for liquids and one for dry goods. Ten minutes, tops, before it goes into the oven!

Gathering Ingredients for Your Pineapple Quick Bread

Okay, let’s get down to business. The best thing about this Pineapple Quick Bread is that it uses pantry staples and that handy can of pineapple. You don’t need to run to the store for specialty items, which is always a win in my book.

You’ll need two cups of flour and just a teaspoon of baking soda to give it that gentle lift. Don’t skimp on the sugar—it soaks up all that pineapple goodness! Make sure your egg is only lightly beaten before you add it in with the oil and vanilla. And remember that gorgeous, sweet pineapple? Grab the 8-ounce can and use every drop, juice included!

Ingredient Notes and Substitutions for Pineapple Quick Bread

If you want to bulk this up for a real hearty breakfast treat, feel free to toss in about a half cup of chopped walnuts or some sweetened shredded coconut when you fold the batter together. They add a lovely little crunch!

Now, for substitutions: I always use vegetable oil because it’s neutral, but if you only have canola oil on hand, that works totally fine! Just don’t try using butter here; the liquid content of the oil really helps marry up with all that pineapple juice to keep the texture perfect.

Step-by-Step Instructions for Perfect Pineapple Quick Bread

Alright, time to pull out those bowls! We’re moving fast here, so get that oven heated up right away. Preheat it to 350 degrees F. And before you forget—and trust me, I forget this sometimes!—grease and flour that standard loaf pan really well. We want this loaf to slide right out when it’s done, not stick stubbornly, which always ruins my whole day.

This whole process is incredibly easy, but you have to respect the batter. We don’t want tough bread today!

Mixing the Dry and Wet Components of the Pineapple Quick Bread Batter

First things first: the dry team. In a medium bowl, take your two cups of flour, the baking soda, and the salt. Just a quick whisk to make sure everything is distributed evenly so you don’t get those weird little pockets of soda later. Set that bowl aside!

Now for the big bowl. We’re going to cream together the sugar, the oil, the lightly beaten egg, and that splash of vanilla. Whisk it until it looks happy and combined. Here’s the key part for our amazing Pineapple Quick Bread: Stir in that entire can of crushed pineapple, juice and all, right into this wet mixture. Don’t drain a single drop!

Next, we add the dry ingredients gradually into the wet. You only mix this until you see the last streak of flour disappear. Stop! I mean it! Overmixing this batter develops gluten instantly, and then you have a hockey puck instead of sweet bread. Just gentle folds until it’s barely combined—that’s the secret to a tender texture.

Baking and Cooling Your Pineapple Quick Bread Loaf

Pour that glorious, slightly lumpy batter into your prepped loaf pan. Smooth the top a little if you want, but don’t fuss too much over aesthetics right now. It bakes at 350 for about 50 to 60 minutes. Start checking around the 50-minute mark with a wooden skewer inserted right into the center.

If that skewer comes out clean, bingo! You’re done baking! But hold your horses before you yank it out. Let the loaf sit in the hot pan for exactly ten minutes. This lets it firm up just enough so it doesn’t immediately fall apart when you unmold it. Then, gently flip it out onto a wire rack to cool completely before you even think about slicing into this wonderful Pineapple Quick Bread!

Tips for the Best Ever Pineapple Quick Bread

We’ve covered the mixing, but a few little secrets can take this easy loaf from good to absolutely unforgettable. You want to make sure your oven is calibrated correctly because baking quick breads is all about timing. If your oven runs hot, you might find the outside getting too dark before the middle is done, especially with this moist Pineapple Quick Bread batter.

Here are my top three things that make a difference:

Make sure you’re baking this in the center rack position. Heat needs to surround the loaf evenly. If the rack is too high or too low, you risk the top burning before the center sets because of all that moisture from the pineapple.
When you test for doneness, try not to check before 50 minutes. If you open that hot oven door every five minutes, you’re dropping the temperature suddenly, and that can cause the whole bread to sink right in the middle. Patience is truly a virtue when baking fruit quick breads!
If you really want an extra punch of flavor, try adding a teaspoon of ground ginger along with your baking soda and salt. That little bit of spice plays so well with the sweet tropical flavor, similar to how I balance things out in my Pineapple Quick Bread variations. It’s subtle, but trust me, people will ask what your secret ingredient is!

Making Ahead and Storing Your Pineapple Quick Bread

The beauty of a great fruit bread like this Pineapple Quick Bread is that it actually tastes better the day *after* you bake it! The spice notes have time to settle in and deepen, and the moisture redistributes perfectly.

When it comes to storage, you want to keep that wonderful texture locked in. Once the loaf has cooled completely on the wire rack—and I mean fully cool, don’t rush this part!—wrap it up tightly. I usually use plastic wrap first, and then I’ll toss that whole package into a resealable freezer bag. This keeps the air out and maintains that soft crumb.

You can happily keep this on the counter at room temperature wrapped up like that for up to three days. It stays remarkably moist!

Now, if you made a double batch (and you totally should have!), this bread freezes like a dream. Slice it first, then wrap the individual slices tightly before bagging them up. It keeps beautifully in the freezer for up to two months. When you want a slice, just grab one and let it thaw on the counter for an hour or two, or zap it for about 15 seconds in the microwave if you’re hungry *right now*!

Serving Suggestions for Pineapple Quick Bread

Once your Pineapple Quick Bread is completely cool—and I know it’s hard to wait!—the possibilities for serving open up. This bread is already perfectly sweet and flavorful all on its own, but a little pairing just elevates it into a real treat.

My personal favorite, especially for breakfast or a mid-afternoon break, is a thin smear of really good salted butter. The salt cuts through the sweetness from the pineapple beautifully. It just melts right in!

If you want something a little bit more decadent, you can’t go wrong with a simple cream cheese spread. You don’t need to make a thick glaze; just soften some cream cheese and maybe stir in a tiny dab of vanilla or a pinch of brown sugar if you like. It makes the bread feel so luxurious!

Of course, this sweet fruit bread pairs perfectly with your morning coffee or a hot mug of tea. It’s sturdy enough that you can slice it thick enough to dip slightly, which I highly recommend. It’s not quite the same as dunking cornbread, but it’s so comforting! You can find a few other ideas on how to serve simple baked goods in my guide on ultimate homemade cornbread—the serving concepts carry over nicely!

Frequently Asked Questions About Pineapple Quick Bread

I get so many great questions about this Pineapple Quick Bread whenever I post pictures of a fresh loaf! It’s such a versatile recipe, but people always want to know the best way to approach little tweaks for their specific needs. Here are a few things I hear popping up most often!

Can I use fresh pineapple instead of canned in this Pineapple Quick Bread?

That’s a great thought! While the canned pineapple is my go-to because it’s already super soft and perfectly juicy, you absolutely can use fresh. If you use fresh pineapple, you’ll need to chop about 1 and 1/2 cups of it fairly small.

The big difference is drainage. Fresh fruit holds a lot more water. I would suggest pulsing that chopped fresh pineapple in a food processor just a couple of times—don’t purée it! Then, let it sit in a fine-mesh sieve for about 15 minutes to drain off excess liquid before adding it to the wet ingredients. You don’t want a soupy batter!

What makes this an ‘easy bread’ recipe?

This is the definition of an easy bread because we’re completely skipping the yeast! Quick breads rely on chemical leaveners—baking soda, in this case—to give them rise. That means there is zero waiting time for proofing.

Plus, we are making this using the ‘muffin method’ essentially: wet ingredients here, dry ingredients there, mix gently until just combined. You don’t need a stand mixer or any fancy equipment. If you can stir batter with a spoon, you can nail this recipe!

Can I turn this Pineapple Quick Bread into muffins?

Oh yes, muffins are absolutely a fantastic way to eat this! Making muffins is great if you want portion control or if you just prefer less of a commitment than an entire loaf. You’ll just need to adjust the cooking time significantly.

Fill standard muffin liners about two-thirds full. You’ll bake them at the same temperature—350 degrees F—but the baking time will drop way down. Start checking them around 20 to 25 minutes. They are done when they spring back lightly in the center when touched. Keep an eye on them; muffins go from perfect to dry really fast when they have fruit in them!

Estimated Nutritional Snapshot for This Pineapple Quick Bread

Now, you know I’m no dietitian here in the kitchen; I’m too busy worrying about getting the right amount of pineapple juice in the batter! But people always ask about the nutrition breakdown for this sweet Pineapple Quick Bread, so I put together an estimate based on standard calculations. Just remember, this is ballpark data, especially since everyone’s oven and measuring might vary a touch!

The primary thing to note is that the sugar content is naturally higher because we use granulated sugar, and the oil contributes the fat content. That said, it’s a wholesome fruit bread, and knowing the basics helps if you’re tracking things. Here’s a general look at what one slice typically provides:

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Fat: 11g (with 1.5g being saturated fat, the rest from the oil)
Carbohydrates: 36g
Protein: 3g
Cholesterol: 25mg

I wanted to specifically highlight the fat content being mostly unsaturated—that’s thanks to the vegetable oil we use, which is much better than trying to substitute with something super solid. Enjoying a slice of this delicious Pineapple Quick Bread alongside your coffee is a perfectly reasonable indulgence!

Share Your Experience Making This Pineapple Quick Bread

Now, here comes the fun part! I’ve given you all my secrets for getting the moistest, easiest Pineapple Quick Bread possible, and now I really want to see your results! Baking is all about sharing, and I absolutely love seeing the loaves pop up in your kitchens.

Did you add toasted coconut like I suggested, or maybe you got creative and tried a crumble topping? Please don’t keep those triumphs to yourselves! Head down to the comments section below and tell me how yours turned out, especially if you tried serving it warm with just a little bit of melting butter on top.

If you snapped a great picture of your golden-brown loaf cooling on the rack, I’d be thrilled if you shared it! Tag me on social media so I can see your beautiful work. Knowing that this simple, sweet recipe is making someone’s day a little bit brighter is why I love sharing these family favorites, like this wonderful Pineapple Quick Bread, with you all!

Rate the recipe using the star system below when you get a chance—it genuinely helps other bakers know this recipe is a winner. Happy baking, everyone!

Pineapple Quick Bread

Author: jekof.com
Total Time: 65 min
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A simple, moist quick bread featuring crushed pineapple.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 large egg, lightly beaten
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, undrained

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, mix the sugar, egg, vegetable oil, and vanilla extract until combined.
Stir the crushed pineapple, including its juice, into the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

For a sweeter bread, you can add 1/2 cup of chopped nuts or shredded coconut to the batter.
Store cooled bread tightly wrapped at room temperature for up to three days.

Prep Time: 10 min
Cook Time: 55 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 250mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9.5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg

Keywords: pineapple quick bread, easy bread, sweet bread, fruit bread, loaf cake