Irresistible Pineapple Quick Bread

This moist pineapple quick bread transforms ordinary pantry ingredients into a tropical treat that will transport you to an island getaway with each bite. The natural sweetness of pineapple pairs perfectly with the tender crumb, making it ideal for breakfast, snack time, or dessert.

I first created this recipe during a rainy weekend when I was craving something sunny and bright. The aroma that filled my kitchen reminded me of vacation, and now this bread has become my go-to when friends drop by unexpectedly.

Ingredients

• Crushed pineapple: Offers natural sweetness and moisture throughout the bread. Look for canned pineapple packed in juice rather than syrup for best results.
• Pineapple liquid: Adds concentrated flavor without additional sweetness. Never discard this liquid gold.
• Butter: Creates a rich tender crumb. Allow it to fully soften at room temperature for easier mixing.
• Eggs: Provide structure and richness. Use room temperature eggs for better incorporation.
• All purpose flour: Gives the perfect structure. Measure by spooning into your measuring cup and leveling off for accuracy.
• Granulated sugar: Balances the natural acidity of pineapple. The modest amount lets the fruit flavor shine.
• Milk: Adds additional moisture to create the perfect texture.
• Baking powder: Ensures a proper rise. Check that yours is fresh for best results.
• Salt: Enhances all flavors and balances sweetness.
• Confectioners sugar: Creates a smooth glaze that sets beautifully.
• Vanilla extract: Adds depth to the glaze. Use pure extract for best flavor.

Step-by-Step Instructions

Prepare the oven and pan:

Preheat your oven to 350°F and thoroughly grease a standard 9x5 inch loaf pan, getting into all corners. A light dusting of flour after greasing prevents sticking even better.

Create the dry mixture:

Sift together the flour, salt, and baking powder in a medium bowl. This crucial step removes any lumps and incorporates air, resulting in a lighter texture. Whisk the mixture an additional 30 seconds to ensure even distribution.

Cream butter and sugar:

In a separate large bowl, beat the softened butter and granulated sugar for a full 3 minutes until light and fluffy. This incorporates air that helps create volume in your bread. The mixture should turn pale yellow and increase slightly in volume.

Add the eggs:

Incorporate eggs one at a time, beating for 30 seconds after each addition. This prevents the batter from breaking or curdling. Make sure each egg is fully integrated before adding the next.

Alternate wet and dry ingredients:

Begin and end with the dry mixture, adding approximately one third of the flour mixture followed by half the pineapple liquid, mixing gently between additions. This method prevents overmixing and tough bread.

Incorporate milk:

Add the milk and mix just until combined. The batter will become slightly more fluid but still maintain body.

Fold in pineapple:

Using a rubber spatula, gently fold the drained crushed pineapple into the batter with a light hand. Eight to ten strokes should incorporate it evenly without deflating the air you've worked to incorporate.

Bake to perfection:

Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the center rack for 50-55 minutes. The bread is done when the top is golden brown, springs back when lightly touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool properly:

Allow the bread to rest in the pan for exactly 15 minutes. This cooling period allows the structure to set while still warm enough to release easily. Then transfer to a wire rack to cool completely before glazing.

Prepare and apply glaze:

Whisk together confectioners sugar, reserved pineapple juice, and vanilla until smooth and pourable. Once the bread is completely cool, drizzle the glaze evenly across the top, allowing it to cascade down the sides. Let the glaze set for at least 30 minutes before slicing.

The crushed pineapple is truly the star ingredient in this recipe. I have found that taking an extra minute to lightly press the drained pineapple between paper towels removes excess moisture that could make the bread soggy. My grandmother taught me this trick when I was just starting to bake, and it makes all the difference in creating the perfect texture.

Storing Your Pineapple Bread

Once completely cooled and glazed, store your pineapple bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and then aluminum foil before freezing. This double-wrapping prevents freezer burn and preserves the delicate flavor. To enjoy frozen slices, thaw at room temperature for about an hour or microwave for 15-20 seconds.

Perfect Pairing Ideas

This tropical quick bread pairs wonderfully with morning coffee or afternoon tea. For a more decadent dessert, try toasting a slice and topping it with a scoop of vanilla ice cream and a sprinkle of toasted coconut. I often serve this at brunches alongside fresh fruit and yogurt for a balanced spread that always gets compliments.

Making It Your Own

While this recipe is perfect as written, you can easily customize it to suit your taste. Add ½ cup toasted macadamia nuts or shredded coconut to the batter for extra tropical flavor. Replace the vanilla in the glaze with rum extract for an adult version with Caribbean flair. For a more complex flavor profile, add ½ teaspoon of ground ginger or cardamom to the dry ingredients.

Frequently Asked Questions

→ Can I use fresh pineapple instead of crushed canned pineapple?

Yes, you can use fresh pineapple, but make sure to crush it finely and substitute the pineapple liquid with any juice extracted from the fresh pineapple.

→ What can I replace milk with in this recipe?

You can substitute milk with dairy-free alternatives like almond or coconut milk, or even buttermilk for a richer flavor.

→ How can I store pineapple bread to keep it fresh?

Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Wrap it tightly in plastic wrap to retain moisture.

→ Can I freeze pineapple bread?

Yes, you can freeze the bread by wrapping it tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months, and thaw at room temperature before serving.

→ What other toppings can I use instead of the glaze?

You can sprinkle powdered sugar, drizzle honey, or add a thin spread of cream cheese frosting for alternative toppings.