Sometimes, all you need is a slice of something sweet, moist, and bursting with flavor to brighten your day. That’s where this Easy Pineapple Quick Bread comes in. It’s the kind of recipe that brings a taste of the tropics right to your kitchen, with juicy pineapple woven through a tender, buttery crumb. Whether you’re enjoying it with your morning coffee or as an afternoon snack, this bread is sure to transport you to a sunny island getaway with every bite.

The first time I made this quick bread, I was simply looking to use up some leftover pineapple. But what emerged from the oven was far more than just a way to clear out the fridge—it was a golden loaf that filled the entire house with a sweet, irresistible aroma. As soon as I took that first bite, I knew this recipe was a keeper.

This Easy Pineapple Quick Bread is perfect for those times when you want something homemade but don’t want to spend hours in the kitchen. It’s quick, simple, and oh-so-delicious. Plus, the addition of pineapple gives it a delightful twist that’s both refreshing and satisfying.

Recipe Summary in Todd Wilbur’s Writing Style

Easy Pineapple Quick Bread combines the sweet, tropical flavor of pineapple with the simplicity of a quick bread recipe. The result is a moist, tender loaf that’s packed with juicy pineapple chunks and just the right amount of sweetness. Ready in under an hour, this bread is perfect for breakfast, dessert, or an anytime treat.

Exciting Story

This Easy Pineapple Quick Bread has quickly become a family favorite in our home. My kids absolutely love it, especially when it’s still warm from the oven. I remember the first time I made it; I was trying to surprise my husband with something sweet after a long week. He took one bite and couldn’t stop raving about how delicious it was. Now, it’s become a weekend tradition. We whip up a loaf, and it doesn’t last long—everyone goes back for seconds (and sometimes thirds!). It’s amazing how a simple recipe can create such cherished moments.

Why This Easy Pineapple Quick Bread?

Selling Points

• Quick and Easy: This bread comes together in just minutes with simple ingredients you likely already have in your pantry.
• Tropical Flavor: The addition of pineapple gives this bread a refreshing, fruity twist that’s perfect for any time of year.
• Moist and Tender: Every slice is soft, buttery, and packed with juicy pineapple chunks, making it irresistible.
• Versatile: Enjoy it as a breakfast treat, a snack, or even a light dessert.

How to Make Easy Pineapple Quick Bread

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined. Set aside.
3. Combine the Wet Ingredients: In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth. Stir in the crushed pineapple and sour cream or Greek yogurt until fully incorporated.
4. Bring It All Together: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the bread tough. If using, fold in the chopped nuts.
5. Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your tropical treat!

Tips For Easy Pineapple Quick Bread

• Don’t Overmix: Overmixing the batter can lead to a dense loaf. Mix just until the ingredients are combined.
• Use Fresh Pineapple: For the best flavor, use fresh crushed pineapple. If using canned, be sure to drain it well.
• Add a Glaze: For an extra touch of sweetness, drizzle a simple powdered sugar glaze over the cooled loaf.

Substitutions and Variations

• Dairy-Free: Substitute the sour cream with a dairy-free yogurt or applesauce.
• Add Coconut: Stir in 1/2 cup of shredded coconut for an even more tropical flavor.
• Citrus Twist: Add the zest of one lemon or lime to the batter for a zesty kick.

Make a Healthier Version

• Low-Fat Option: Use low-fat yogurt or applesauce instead of butter and sour cream.
• Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for added fiber.

Closing in Todd Wilbur’s Style

And there you have it—Easy Pineapple Quick Bread that’s as delightful as it is easy to make. Perfect for those days when you need a little something sweet and tropical in your life. Give it a try, and don’t forget to share your results with us! If you loved this recipe, be sure to check out our other quick bread recipes for more delicious ideas.

Frequently Asked Questions For Easy Pineapple Quick Bread

1. Can I freeze Pineapple Quick Bread? Yes, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw before serving.
2. Can I use canned pineapple? Yes, but be sure to drain it well to avoid excess moisture in the bread.
3. How long does this bread stay fresh? It stays fresh for 3-4 days at room temperature, or up to a week if refrigerated.
4. Can I make this bread gluten-free? Yes, use a gluten-free flour blend in place of the all-purpose flour.
5. What other fruits can I add? Chopped mango, papaya, or even peaches would be a delicious addition.
6. Do I have to use sour cream? No, you can substitute it with Greek yogurt or even applesauce for a different texture.

Enjoy baking and savoring this Easy Pineapple Quick Bread! Let me know if you need more recipes or have any other questions.

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Easy Pineapple Quick Bread

Recipe by CutsfoodCourse: Cake, Occasions, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup crushed pineapple, drained

• 1/2 cup sour cream or Greek yogurt

• 1/2 cup chopped nuts (optional)

Directions

• reheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
• Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined. Set aside.
• Combine the Wet Ingredients: In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth. Stir in the crushed pineapple and sour cream or Greek yogurt until fully incorporated.
• Bring It All Together: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the bread tough. If using, fold in the chopped nuts.
• Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your tropical treat!