Easy Pineapple Quick Bread is what I bake when I need something cozy, sweet, and no fuss. Maybe you have a random can of crushed pineapple in the pantry or a pineapple that needs using. Maybe you want banana bread vibes but with a brighter flavor. This loaf hits all those notes: soft crumb, juicy little pineapple bits, and a light vanilla aroma that sneaks through the kitchen. If you can stir, you can make this bread. It is simple, forgiving, and a total crowd pleaser. 
Why You’ll Love This Pineapple Quick Bread
When I say this loaf is easy, I mean it. You do not need a mixer, and you do not need any fancy techniques. Just a couple bowls, a whisk, and your oven. The result is tender and moist, with that tropical perfume that makes your kitchen smell like a vacation. If you are a fan of bright, fruity bakes, this one belongs in your weekly rotation.
The Story Behind This Recipe
Here’s why I love this Easy Pineapple Quick Bread: it’s budget-friendly and it tastes like a weekend dinner. Easy Pineapple Quick Bread is what I bake when I need something cozy, sweet, and no fuss. Maybe you have a random can of crushed pineapple…
It is also a great change of pace from banana bread. Pineapple keeps the crumb extra moist without turning the loaf heavy. A touch of vanilla and a hint of butter flavor lift it all up. I also love that it is casual enough for breakfast but good enough to serve for dessert with a drizzle of glaze. If you want a more classic pineapple dessert for another day, try my favorite pineapple dessert. This quick bread, though, is the easier, slice-and-go option.
What I look for in a great loaf: even browning, a crackly top, and slices that hold together but stay soft. This checks every box. It is flexible, too. Add-ins work, swaps work, and the recipe is very forgiving if you are new to baking or just baking on a busy weeknight.
“I made it in the evening, let it cool overnight, and my kids were eating thick slices before school. Not too sweet, super moist, and even better the next day.”
Ingredients For This Pineapple Quick Bread
Here is the grocery-friendly lineup I use most often. Keep it simple or add a little flair, up to you.
- All purpose flour for structure. Spoon and level for accuracy.
- Granulated sugar to sweeten without overpowering the fruit.
- Baking powder and baking soda for lift and a tender crumb.
- Salt to balance sweetness.
- Eggs for richness and binding.
- Neutral oil like canola or light olive oil, keeps the bread moist for days.
- Vanilla extract for warmth and aroma.
- Crushed pineapple with some juice reserved, the star ingredient.
- Plain yogurt or sour cream optional, for extra moisture and tenderness.
- Optional add-ins: shredded coconut, chopped pecans or walnuts, or a pinch of cinnamon.
If you love the simplicity of quick loaves, my tender pistachio bread is another winner for brunch spreads. For this loaf, I prefer canned crushed pineapple in juice, not syrup. It gives you the moisture you want without making the bread cloying.
Pro tip: Do not toss the pineapple juice. Reserve a couple tablespoons for the batter, and the rest makes a quick glaze with powdered sugar if you want an extra finish.
How To Make Pineapple Quick Bread
You can make this in one bowl if you mix thoughtfully, but I like using two bowls to avoid overmixing. It keeps the crumb soft and fine. This is my go-to method for Easy Pineapple Quick Bread every time.
Prep the wet and dry
Set your oven to 350 degrees F and grease a standard 9 by 5 inch loaf pan. Line it with parchment if you want clean edges later. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, oil, vanilla, yogurt or sour cream if using, crushed pineapple, and a splash of reserved pineapple juice for bright flavor. You want everything to be well combined but not frothy.
Batter tips that matter
Pour the wet into the dry and fold gently with a spatula until the flour disappears. Fewer strokes are better. If you are adding nuts or coconut, fold them in now. The batter will be thick but scoopable. Thick batter gives you that pretty dome as it bakes. If it feels too thick because your pineapple was drained super dry, add another tablespoon of juice until it loosens. It should settle in the pan with a few taps.
If you have ever made banana nut bread, you will notice this process is almost identical. Minimal mixing is the move. It keeps the loaf soft and prevents tunneling.
Baking and cooling
Pour the batter into the prepared pan and smooth the top. Bake about 55 to 65 minutes, depending on your oven and pan. Start checking at 50 minutes. A toothpick should come out clean or with a couple moist crumbs. If the top is browning faster than the center sets, tent with foil for the last 10 to 15 minutes. Let it cool in the pan 10 minutes, then transfer to a rack to cool completely before slicing. Cooling helps the crumb set so your slices stay neat.
Optional glaze: whisk 1 cup powdered sugar with 1 to 2 tablespoons pineapple juice and a pinch of salt. Drizzle over the cooled loaf. It looks bakery special but takes two minutes.
Storage Options
Quick breads are happiest when protected from air. Here is how I keep mine soft and fresh.
- Room temperature: Wrap the completely cooled loaf in plastic or store in an airtight container for up to 3 days. The flavor actually deepens by day two.
- Refrigerator: Not required, but if your kitchen is warm, chill it up to 5 days. Bring slices to room temp before serving for the best texture.
- Freezer: Wrap the whole loaf or individual slices tightly, then place in a freezer bag. Freeze up to 3 months. Thaw wrapped on the counter, then refresh slices in a low oven for a few minutes to revive that just baked feel.
- Glaze storage: If glazed, let it set fully before wrapping so it does not stick to the wrap.
Make ahead tip: Bake the loaf the day before your brunch, then glaze right before serving for a fresh sheen and aroma.
Variations & Substitutions
This batter plays nice with a lot of flavors. Here are some favorites that still keep the pineapple front and center.
Coconut lover: Fold in 1/2 cup sweetened shredded coconut for texture and a richer tropical vibe. Toast a little extra and sprinkle on the glaze.
Nuts: Chopped pecans or walnuts add crunch. I like 1/2 cup. Toast them first for more depth.
Spice: A pinch of cinnamon or ginger can warm things up without taking over. Keep it light so pineapple still shines.
Citrus twist: Zest of one lemon or lime brightens the loaf. Add the zest to the wet ingredients.
Mini loaves or muffins: Divide batter into mini loaf pans or muffin tins. Bake time will be shorter, around 18 to 25 minutes for muffins, so keep an eye out.
Dairy swaps: No yogurt or sour cream on hand? Use an extra tablespoon or two of pineapple juice and add an extra tablespoon of oil to keep the crumb soft. You can also use buttermilk if you like a tangy finish.
If you want another tropical bake for your brunch board, this lush Hawaiian banana bread is a happy companion to this loaf, especially when you want a variety of flavors on the table.
Common Questions
Can I use fresh pineapple instead of canned?
Yes, chop it very small and include a bit of the juice from the cutting board. If your fresh pineapple is super juicy, lightly pat it dry so the batter does not turn soupy.
Why did my loaf sink in the middle?
Usually underbaking or too much liquid. Check your oven temp with a thermometer and start testing 10 minutes early. A sunken middle often needs another 5 to 10 minutes in the oven.
How do I keep the loaf moist for days?
Use oil rather than all butter, do not overbake, and store airtight. Pineapple helps, but overbaking dries any quick bread.
Can I make it gluten free?
A good 1 to 1 gluten free flour blend works well. Let the batter rest 10 minutes before baking to hydrate the flour, then bake as directed and check early.
Should I drain the pineapple?
Lightly drain, but keep a couple tablespoons of juice for the batter and glaze. You want moisture without flooding the mixture.
A Sweet Slice To Share
There is a reason I keep this recipe on repeat. It is simple, reliable, and the slices disappear fast. If you are craving a bright loaf with cozy crumb, Easy Pineapple Quick Bread is your new best friend. For more takes and testing notes from other bakers, I like seeing how it plays out on Pineapple Quick Bread | 12 Tomatoes and this clean, streamlined version from Pineapple Quick Bread – That Oven Feelin. Bake it once, and you will start dreaming up your own twists.
Easy Pineapple Quick Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a standard 9 by 5 inch loaf pan, lining it with parchment for easy removal.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, oil, vanilla, yogurt or sour cream (if using), crushed pineapple, and a splash of reserved pineapple juice.
- Pour the wet ingredients into the dry and fold gently with a spatula until the flour disappears.
- If using, fold in the nuts or coconut now. The batter should be thick but scoopable.
- If necessary, add more pineapple juice to loosen the batter until it holds together.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 55 to 65 minutes, starting to check at 50 minutes, until a toothpick comes out clean or with a couple of moist crumbs.
- If the top browns faster than the center sets, tent with foil for the last 10 to 15 minutes.
- Let the bread cool in the pan for 10 minutes before transferring it to a rack to cool completely.
- Whisk 1 cup of powdered sugar with 1 to 2 tablespoons of pineapple juice and a pinch of salt, then drizzle over the cooled loaf.
