Pineapple Bread

If you’re anything like me, you’re always on the hunt for a quick bread recipe that’s just a little different—something that brings a touch of sunshine to your kitchen no matter the season. That’s exactly what this Pineapple Bread does. It’s soft, sweet, and bursting with juicy pineapple flavor, and best of all—it’s incredibly easy to make. No yeast, no fancy techniques, just simple ingredients and a tropical payoff.

Whether you’re serving it for brunch, packing it in lunchboxes, or sneaking a slice for a midnight snack, this pineapple bread is one of those recipes that always gets people asking, “Wait—what’s in this?!” The crushed pineapple adds a natural sweetness and keeps every bite moist without being too heavy. Plus, a touch of cinnamon and vanilla gives it a warm, cozy vibe that’s perfect for fall… or any time you need a pick-me-up.

I first whipped up a loaf of this when I had a can of crushed pineapple sitting in the pantry that I had no idea what to do with. I didn’t want something overly tropical or overly sweet—I just wanted a good, simple quick bread that had that perfect crumb and just enough flavor to make it interesting. The result was this easy, flavorful loaf that disappeared faster than I expected (and yes, I had to bake another one the next day).

Let’s dive into how to make it. Trust me—once you make it once, you’ll want to keep that can of pineapple on hand just in case the craving strikes.

Ingredients You’ll Need

Here’s everything you need to make this soft and flavorful pineapple bread:

• 1½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• 2 large eggs

• ½ cup granulated sugar

• ¼ cup brown sugar

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• 1 can (8 oz) crushed pineapple, undrained

• ½ cup chopped walnuts or pecans (optional)

Tip: Don’t drain the pineapple—the juice adds essential moisture that makes the bread incredibly soft.

STEP 1: PREHEAT YOUR OVEN AND PREP THE PAN

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or a bit of oil and set it aside. You can also line it with parchment paper if you want an easy lift after baking, but it’s not required.

STEP 2: MIX THE DRY INGREDIENTS

In a large mixing bowl, whisk together:

• The flour

• Baking soda

• Baking powder

• Salt

• Ground cinnamon

Make sure everything is well combined so that the leavening agents and spices are evenly distributed throughout the flour.

STEP 3: COMBINE THE WET INGREDIENTS

In a separate bowl, beat together the eggs, both sugars (granulated and brown), vegetable oil, and vanilla extract until the mixture is smooth and fully combined. This will help create a uniform batter later on.

STEP 4: ADD THE PINEAPPLE

Now it’s time for the star of the show—crushed pineapple. Stir the full can (juice and all!) into the wet mixture. Make sure it’s evenly mixed in. The pineapple juice not only brings flavor, but it also keeps the bread beautifully moist, even days after baking.

Optional twist: Want a little texture? Stir in ½ cup of shredded coconut here for an extra tropical touch.

Now that we’ve got our wet and dry ingredients prepped, it’s time to bring it all together and get this tropical loaf into the oven. This part is super simple, but I’ve included a few helpful tips below to make sure your pineapple bread turns out perfectly moist, flavorful, and golden every single time.

If you’ve ever made banana bread or zucchini bread, the process here is very similar. The key is not to overmix your batter—doing so can make the bread dense instead of tender and soft. We’re aiming for a light, moist crumb, and it’s easy to achieve with just a few mindful steps.

Let’s finish this delicious recipe and get ready for your kitchen to smell amazing.

STEP 5: COMBINE WET AND DRY INGREDIENTS

Pour the wet mixture (pineapple, eggs, oil, sugars, and vanilla) into the bowl with your dry ingredients. Using a spatula or wooden spoon, stir gently until everything is just combined.

Don’t overmix! Stir only until you no longer see streaks of flour.

A few small lumps are totally fine and will bake out perfectly. Overmixing can lead to a tougher loaf, and nobody wants that.

STEP 6: FOLD IN NUTS (IF USING)

If you’re using chopped walnuts or pecans, now’s the time to fold them into the batter. They add a nice crunch and pair really well with the sweet pineapple and warm cinnamon. Totally optional, but highly recommended if you love a bit of texture in your quick breads.

Optional topping idea: Sprinkle a handful of chopped nuts and a tablespoon of brown sugar over the top of the batter before baking for a sweet, slightly crunchy crust.

STEP 7: POUR INTO LOAF PAN AND BAKE

Pour the finished batter into your prepared 9×5-inch loaf pan and smooth out the top with a spatula. Try to level the batter so it bakes evenly.

Place the pan in the preheated 350°F oven and bake for 50 to 60 minutes.

You’ll know it’s done when:

• The top is golden brown

• A toothpick inserted into the center comes out clean or with just a few moist crumbs

Oven times may vary slightly, so start checking around the 50-minute mark. If the top is browning too quickly but the center still needs time, you can loosely tent a piece of foil over the top for the last 10 minutes of baking.

STEP 8: COOLING THE BREAD

Once it’s baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely.

Letting the bread cool before slicing is important—it helps it set and keeps it from crumbling apart.

If you cut it while it’s too warm, the slices may fall apart (though it’ll still taste amazing).

Tips for the Best Pineapple Bread

Here are a few quick tips to help you get the most out of this recipe:

• Use undrained pineapple: That juice adds moisture and flavor. Stir the can well before adding to the batter.

• Room temperature eggs work best: They mix more easily and help the bread rise evenly.

• Don’t skip the cinnamon: It’s a small amount, but it brings warmth and depth to the sweet pineapple.

• Add-ins to try: Shredded coconut, raisins, or even mini white chocolate chips can add fun variations.

• Storage tip: Wrap tightly and store at room temperature for up to 3 days. It stays super moist!