This pineapple bread recipe is easy to make and creates a delicious snack or dessert. Pineapple bread is a type of “quick bread” similar to banana bread… but with a main ingredient of crushed pineapples (versus mashed bananas). It is simple & quick to make because pineapple bread uses basic ingredients such as pineapple, sugar, eggs, flour, etc. If your family likes pineapples then they will love this tasty quick bread.
Pineapple Bread with (Optional) Powdered Sugar Topping
Sliced Pineapple Bread
This pineapple bread recipe should take you only 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked pineapple bread recipe. It is not made with a bread machine.
Recipe Sections
Ingredients
- 1 1/2 Cups – Crushed Pineapples – 244 grams – Not diced pineapple
- 2 Eggs (large)
- 1/2 Cup – Vegetable Oil – 115 milliliters – Use a neutral flavored oil such as canola oil or corn oil
- 1/2 Cup – White Granulated Sugar – 100 grams
- 1/2 Cup – Light Brown Sugar (packed) – 107 grams
- 2 Cups – All Purpose Flour – 240 grams
- 1 Teaspoon – Vanilla Extract – 5 milliliters
- 1 Teaspoon – Baking Soda – 5 grams
- 1 Teaspoon – Baking Powder – 4 grams
- 1/2 Teaspoon – Salt – 3 grams
- Optional – 2 Tablespoons – Confectioners Sugar (Powdered Sugar) – 14 grams – To sprinkle on top of the finished pineapple bread after it has semi-cooled.
Servings – Roughly 12 slices
Equipment Needed – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.
Key Ingredient – Crushed Pineapple
Close-up of Crushed Pineapples
Instructions
- Preheat oven to 325 degrees F.
- Grease the bread pan (if necessary).
- Lightly beat the eggs.
- Add crushed pineapples, eggs and oil into a large mixing bowl. Stir with a large spoon until mixed thoroughly.
- Add the white sugar and light brown sugar to the mixing bowl. Stir with a large spoon until fully mixed.
- Mix in the remaining ingredients. Stir with a large spoon until the batter is fully mixed.
- Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
- Bake in the oven for 65-70 minutes.
- Take out of the oven and let the pineapple bread cool down in the bread pan for 10 minutes. Do not remove the pineapple bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
- After 10 minutes, remove the pineapple bread from the bread pan. Place the pineapple bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the bread and the bread pan walls if the pineapple bread is stuck in the pan.
- Optional – Sprinkle confectioners sugar (powdered sugar) on top of the pineapple bread after it has cooled.
- Please read the tips section below for extra information on how to make this recipe successfully & to avoid common pineapple quick bread problems.
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Pineapple Bread – Fresh from Oven & before Sugar Topping
Helpful Tips
- The tips below are designed to help sweet quick bread “novices” and/or people with limited baking experience.
- Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
- This recipe is part of our series on easy Quick Bread Recipes.
- This recipe uses crushed pineapple. It does NOT use pineapple chunks. If you use pineapple chunks, you are more likely to have partial bread collapses and/or undercooked spots where the chunks might have clumped together.
- Try to add more of the crushed pineapple and less of the pineapple juice when adding the 1 1/2 cups of crushed pineapple. You want more pineapple “shreds” (vs juice) because they spread out within the batter and provide little bursts of pineapple flavor.
- Quick breads (such as pineapple bread, banana bread and pumpkin bread) use faster-rising baking soda and/or baking powder (versus slower-rising bread yeast). This often results in a delicious muffin-like “bread” that rises & bakes more quickly than a sandwich-type bread that uses yeast. Sweet quick breads are perfect for snacks, breakfast treats or desserts.
- Optional – You can create a more attractive top for your bread by sprinkling confectioners sugar (powdered sugar) on top of the pineapple bread after it has cooled (see the pineapple quick bread picture at the top of this page).
- I like to use a large sifter in order to get a more uniform/consistent “dusting” of confectioners sugar on the top (versus just trying to dump the sugar on the top with a spoon). If you use just a spoon to coat the top, you are more likely to get clumps of sugar and/or areas where you accidentally placed too much sugar.
- You can also try adding a vanilla or chocolate banana bread glaze to this pineapple quick bread. Our glaze works on most “quick bread” recipes.
- If you like “tropical” quick bread recipes, you should also try Bread Dad’s Coconut Banana Bread and Hawaiian Banana Bread recipes.
- Visitors – What do you like to add to your pineapple bread to make it even better? Extra spices (i.e. cinnamon)? Chopped nuts? Please post your pineapple bread tips & suggestions in the comment box below. Your comments are a great help to beginning bakers.
- You should use a NEUTRAL flavored vegetable oil (i.e. corn or canola oil) in order to make this moist pineapple bread recipe. Stronger flavored oils (i.e. peanut oil or olive oil) may negatively impact the taste of this pineapple quick bread.
- Economic Benefit – Many vegetable oils (i.e. canola and corn oil) are less expensive than butter (on an ounce-to-ounce basis). This helps to lower the cost of homemade baked goods.
- Many vegetable oils contain less saturated fat than butter.
- Make sure that your oven has been COMPLETELY preheated. If the oven has not been properly preheated, this quick bread could come out undercooked.
- If your oven does not have a built-in thermometer, you consider buying an inexpensive oven thermometer that you can place inside your oven (in order to correctly gauge the temperature). This will tell you if your oven has been preheated to the correct temperature.
- An oven thermometer will also tell you if the internal temp gauge of your oven is off (as some ovens run hotter or colder than the temperature that you set on the dial). This temperature discrepancy can cause homemade baked goods to be overcooked or undercooked.
- Do NOT use an electric mixer to mix your ingredients (when combining the wet and dry ingredients). Stick to an old fashioned wooden spoon. An electric mixer can overmix the ingredients and the pineapple bread will turn out rubbery & gummy.
- Make sure to “grease” the bottom of the bread pan. Or you can use baking parchment paper to line your bread pan in order to help prevent the pineapple bread from sticking to the bottom of the bread pan. Baking parchment paper is usually the best option if you have a frequent problem with things (i.e. chocolate chips or cranberries) sticking to the bottom of your bread pan.
- Pineapple bread can dry out if left unprotected. After the pineapple quick bread has been completely cooled (and you have eaten some of this delicious quick bread), you should wrap it in aluminum foil or plastic wrap and then store it in an airtight container or large resealable bag.
- Depending on the heat & humidity of your kitchen, pineapple bread generally only lasts for 1-2 days at room temperature before it starts to spoil. For longer storage, you should freeze the pineapple bread.
- This doesn’t happen often but if the top of the pineapple bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a long wooden skewer into the top of the bread and see if any batter sticks to the skewer. If batter is sticking to the skewer then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the pineapple quick bread again with a long wooden skewer.
- Please use the suggested 9 x 5 bread pan to make this recipe. If you start using different sized pans, there is a greater potential for bread top collapses (potentially less bread pan “wall” support for the quick bread as it rises), different interior batter to exterior crust ratios (thus the need for different baking lengths), smaller pans are more likely to overflow, etc.
- You should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your pineapple quick bread.
- If you have a problem with a pineapple bread recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- In case you are interested in how pineapples are used in cooking… According to Wikipedia, “Whole, cored slices with a cherry in the middle are a common garnish on hams in the West. Chunks of pineapple are used in desserts such as fruit salad, as well as in some savory dishes, including pizza toppings, or as a grilled ring on a hamburger”… “Crushed pineapple is used in yogurt, jam, sweets, and ice cream. The juice of the pineapple is served as a beverage, and it is also the main ingredient in cocktails such as the piña colada”.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- Always wear oven mitts/gloves when dealing with bread pans & a hot oven.
- For other delicious quick bread recipes (i.e. banana bread, blueberry bread, cranberry bread or cornbread), please visit Bread Dad’s main section on sweet Quick Bread Recipes.
- If you enjoyed this recipe, we would love to see a picture of your masterpiece! Please post a photo of it on Instagram and tag it with @BreadDadRecipes
If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes! Jump to comment section
More Bread Dad Recipes
- Bread Machine Recipes
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- Banana Bread Recipes
- Quick Bread Recipes – Pumpkin bread, cranberry bread, etc.
- Cookie Recipes
New Recipes
- Want to “see” all of our latest recipes? Then visit Bread Dad’s New Recipes section
Reference Sources
- Wikipedia, Pineapple
- Wikipedia, Quick Bread
Pineapple Bread Recipe
This pineapple bread recipe is easy to make and creates a moist & delicious snack or dessert. Pineapple bread is a type of "quick bread" similar to banana bread… but with a main ingredient of crushed pineapples (versus mashed bananas). Visit Bread Dad (BreadDad.com) for more easy quick bread recipes.
Servings: 12 slices
Calories: 255kcal
Ingredients
- 1 1/2 Cups Crushed Pineapples – 244 grams – Not diced pineapple
- 2 Eggs (large)
- 1/2 Cup Vegetable Oil – 115 milliliters – Use a neutral flavored oil such as canola oil or corn oil
- 1/2 Cup White Granulated Sugar – 100 grams
- 1/2 Cup Light Brown Sugar (packed) – 107 grams
- 2 Cups All Purpose Flour – 240 grams
- 1 Teaspoon Vanilla Extract – 5 milliliters
- 1 Teaspoon Baking Soda – 5 grams
- 1 Teaspoon Baking Powder – 4 grams
- 1/2 Teaspoon Salt – 3 grams
Instructions
- Preheat oven to 325 degrees F.
- Grease the bread pan (if necessary).
- Lightly beat the eggs.
- Add crushed pineapples, eggs and oil into a large mixing bowl. Stir with a large spoon until mixed thoroughly.
- Add the white sugar and light brown sugar to the mixing bowl. Stir with a large spoon until fully mixed.
- Mix in the remaining ingredients. Stir with a large spoon until the batter is fully mixed.
- Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
- Bake in the oven for 65-70 minutes.
- Take out of the oven and let the pineapple bread cool down in the bread pan for 10 minutes. Do not remove the pineapple bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
- After 10 minutes, remove the pineapple bread from the bread pan. Place the pineapple bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the bread and the bread pan walls if the pineapple bread is stuck in the pan.
- Optional – Sprinkle confectioners sugar (powdered sugar) on top of the pineapple bread after it has cooled.
- Please read the recipe tips section on Bread Dad for extra information on how to make this recipe successfully & to avoid common pineapple quick bread problems.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. Material on this website is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1slice | Calories: 255kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 27mg | Sodium: 237mg | Potassium: 82mg | Fiber: 1g | Sugar: 22g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!
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