Oh, me and my kitchen! We get a little crazy sometimes, but when it comes to baking something truly comforting and absolutely delicious, nothing beats a slice of perfectly moist Pineapple Quick Bread. Seriously, it’s one of those recipes that just makes you feel good, you know? It’s so incredibly easy to whip up, perfect for those days when you want something sweet but don’t have hours to spare. The best part? That hint of tropical sunshine from the crushed pineapple just makes it sing. I remember the first time I made it – the smell filled my whole house, and my kids practically tackled me for a slice hot out of the oven. It’s become a staple around here, a little taste of happy any time of day!

Why You’ll Love This Pineapple Quick Bread

Honestly, this bread is a winner for so many reasons! It’s unbelievably easy to make – perfect for beginners or when you’re just craving something sweet without a fuss. Plus, the flavor is just fantastic. That burst of pineapple gives it a wonderful tropical twist and keeps it super moist. You’ll also love how versatile it is; great for breakfast, a snack, or even a light dessert. And don’t forget, it’s a great way to use up that can of pineapple tucked away in your pantry! For more tasty ideas, check out 5 delicious quick bread recipes!

Ingredients for Your Perfect Pineapple Quick Bread

Alright, let’s talk about what you need to make this amazing Pineapple Quick Bread! It’s honestly pretty straightforward, using things you probably already have. First up, you’ll need 2 cups of all-purpose flour – this is our base, giving the bread its structure. Then, we have 1 teaspoon of baking soda and 1/2 teaspoon of salt. The baking soda is super important here; it’s what makes our bread rise up nice and fluffy, giving it that lovely light texture. The salt just balances out all the sweetness. Speaking of sweet, we need 1 cup of granulated sugar. For that rich flavor and tender crumb, make sure you have 1/2 cup of unsalted butter, softened – don’t fight me on the softened part, it makes a HUGE difference!

We’ll also grab 2 large eggs, which are crucial for binding everything together, and 1 teaspoon of vanilla extract for that classic warm aroma we all love. And of course, the star of the show: 1 cup of crushed pineapple, and make sure it’s undrained! That juice is pure gold, adding tons of moisture and that signature tropical zing that makes this bread so special. Trust me, using the juice makes all the difference in keeping it from getting dry.

Step-by-Step Guide to Making Pineapple Quick Bread

Okay, let’s get this party started! Making this Pineapple Quick Bread is honestly a breeze, and I’ll walk you through it step-by-step so you can get that perfect loaf every single time. First things first, preheat your oven to 350°F (that’s a pretty standard temp for most baking). While that heats up, grab your trusty 9×5 inch loaf pan and give it a good grease and flour. This makes sure your beautiful bread slides right out later – nobody wants a stuck loaf, right?

Now, for the fun part! You want to get your dry ingredients together in one bowl – that’s your flour, baking soda, and salt. Give them a quick whisk just to make sure everything is nicely distributed. This prevents any surprise salty bites or flat spots in your bread. For the wet ingredients, it’s all about creaming. In a separate, bigger bowl, beat together that softened butter and sugar until it’s nice and light and fluffy. This is where you start building that lovely texture. Then, beat in your eggs one at a time, followed by that teaspoon of vanilla extract. For a smoother process, I like to add my eggs and vanilla mixture to the creamed butter and sugar *before* I deal with the dry ingredients. It just feels less messy that way!

Check out this cheddar cheese quick bread recipe if you’re on a quick bread kick!

Preparing Your Pineapple Quick Bread Batter

Now we bring it all together! Gradually add your dry ingredients to the wet mixture. The golden rule here? Mix until *just* combined. Seriously, don’t overmix! Overmixing develops the gluten too much and can make your bread tough. A few streaks of flour are totally fine at this stage. The *absolute last* thing you do is gently fold in that crushed pineapple. Be gentle! We want to keep all that lovely air you worked into the batter. Pour it all into your prepared pan, smoothing the top a little.

Baking Your Delicious Pineapple Quick Bread

Pop that pan into your preheated oven and let it bake for about 50 to 60 minutes. Now, ovens can be funny things, so the best way to tell if it’s done is by doing the skewer test. Just insert a wooden skewer or a thin knife right into the center. If it comes out clean, huzzah! It’s ready. If there’s wet batter, give it a few more minutes. Once it’s done, let it cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully turn it out onto a wire rack to cool completely. Letting it cool fully makes it so much easier to slice and prevents it from crumbling apart!

Tips for the Best Pineapple Quick Bread

You know, even with a simple recipe like this Pineapple Quick Bread, a few little tricks can make all the difference! My biggest tip? Don’t skip that creaming step. Creaming the butter and sugar until it’s really light and fluffy is what creates those little air pockets that make the bread tender. I once rushed through it, and folks, the texture was just… sad. Flat and dense, not at all what we want! Also, make sure your butter is *truly* softened but not melted. It should give a little when you press it, but not be greasy. And for the love of good bread, resist the urge to overmix once you add the flour!

Oh, and another thing – use that baking soda while it’s still fresh! Baking soda loses its oomph over time, and you need it to be active to get that perfect lift. Pop a little in some hot water; if it fizzes, you’re good to go. For another fantastic baking adventure, you’ve gotta try this ultimate homemade cornbread recipe!

Ingredient Notes and Substitutions for Pineapple Quick Bread

Let’s chat about some of the key players in this Pineapple Quick Bread and what you can do if you’re in a pinch! First off, the pineapple. The recipe calls for crushed pineapple, and it’s super important to use it *undrained*. That yummy juice is what gives this bread its signature moisture and tropical flavor. If you *really* want to use fresh pineapple, go for it! Just make sure it’s finely chopped or pureed, and you might need to adjust the liquid a tiny bit by adding a tablespoon or two of water or milk if it seems too dry. But honestly, the canned stuff is just so convenient and reliable!

Now, about the butter and sugar. While the recipe specifies unsalted butter and granulated sugar, you *could* technically use salted butter, but you’ll want to cut back on the added salt a bit. And for the sugar? Well, brown sugar *could* work, but it would change the flavor profile from tropical sunshine to something a bit more caramelly. For this recipe, sticking to granulated sugar keeps that bright pineapple flavor front and center. If you’re looking for other amazing breads that use fruit, you should definitely check out this carrot apple zucchini bread recipe too!

Serving and Storing Your Pineapple Quick Bread

This Pineapple Quick Bread is just divine served slightly warm, maybe with a generous smear of butter – oh my goodness, that’s my favorite! But honestly, it’s so moist and flavorful you don’t need anything else. Just slice it up and enjoy! If you find yourself with leftovers (which is rare in my house!), storing it is super simple. Just wrap it up tightly in plastic wrap or pop it into an airtight container. It’ll stay lovely and fresh at room temperature for about 2-3 days. For longer storage, pop it in the fridge, where it will last up to a week.

And if you want to make sure you always have a slice of this tropical goodness on hand, you can totally freeze it! Let it cool completely first, then wrap it really well in plastic wrap and then again in foil. Stored like that, it’ll keep beautifully in the freezer for about 2-3 months. You can thaw it overnight on the counter or give a slice a quick zap in the microwave. For more moist bread inspiration, don’t forget to check out this moist carrot apple zucchini bread!

Frequently Asked Questions About Pineapple Quick Bread

Got questions about this delish Pineapple Quick Bread? I’ve got answers! It’s always good to know the little details for baking success. Check out these common queries! For more great tips on quick breads, don’t forget to take a peek at my 5 delicious quick bread recipes!

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

You sure can! If you use fresh pineapple, make sure it’s chopped nice and fine, or even pureed a bit. You might need to add a splash more liquid, like a tablespoon of water or milk, because fresh pineapple isn’t packed in juice like the canned stuff is. The canned, undrained version just makes things super easy and guarantees moisture!

Why is my Pineapple Quick Bread dry?

Oh no, dry bread is the worst! Usually, it’s because the flour was measured too generously – spoon it into your cup and level it off, don’t scoop directly from the bag. Or, you might have mixed the batter too much after adding the flour. Overmixing makes it tough! And of course, baking it for too long will zap out all that lovely moisture. Always do the skewer test!

How long does Pineapple Quick Bread last?

This Pineapple Quick Bread stays wonderfully moist for about 2-3 days at room temperature if you keep it well-wrapped in an airtight container. If you want it to last longer, pop it in the fridge, and it should be good for up to a week. For even longer storage, wrap it up tight and freeze it!

Nutritional Information

Just a little heads-up: the nutritional info below is an estimate based on the ingredients we used. Things like exact measurements and specific brands can change things a bit, so think of these numbers as a general guide. Most people slice this bread into about 10-12 pieces, but that’s totally up to you!

Pineapple Quick Bread

Author: jekof.com
Total Time: 75 min
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

A simple and moist quick bread recipe featuring crushed pineapple.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple, undrained

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, and salt.
In a separate bowl, cream together the sugar and softened butter until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the crushed pineapple.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For extra flavor, you can add 1/2 cup of chopped nuts or raisins to the batter.
Ensure your pineapple is well-drained if you prefer a less moist bread.

Prep Time: 15 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 25g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: Pineapple Quick Bread, easy bread recipe, fruit bread, moist bread, baking, dessert