Go Back

Pineapple Quick Bread

A moist, buttery, tropical quick bread loaded with crushed pineapple and warm vanilla flavor—easy to make and perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon optional
Wet Ingredients
  • 2 eggs
  • 0.5 cup melted butter or oil
  • 2 tsp vanilla extract
  • 20 oz crushed pineapple undrained
Optional Add-Ins
  • 0.5 cup shredded coconut optional
  • 0.5 cup chopped walnuts optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
  2. Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. Mix eggs, melted butter, vanilla, and undrained crushed pineapple in another bowl.
  4. Combine wet and dry ingredients and stir gently until just combined.
  5. Fold in coconut or nuts if using.
  6. Pour batter into prepared pan and bake 55–65 minutes.
  7. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not drain the pineapple; the juice keeps the bread moist.