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Easy Pineapple Quick Bread

A moist and tender quick bread made with crushed pineapple, perfect for breakfast or dessert, easy to make and forgiving for beginner bakers.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All purpose flour Spoon and level for accuracy.
  • 1 cup Granulated sugar To sweeten without overpowering the fruit.
  • 1 tbsp Baking powder Provides lift.
  • 1 tsp Baking soda Contributes to a tender crumb.
  • 1/2 tsp Salt Balances sweetness.
Wet Ingredients
  • 2 Eggs Provides richness and binding.
  • 1/2 cup Neutral oil Canola or light olive oil recommended.
  • 1 tsp Vanilla extract Adds warmth and aroma.
  • 1/2 cup Plain yogurt or sour cream Optional, for extra moisture.
  • 1 can Crushed pineapple With some juice reserved, the star ingredient.
  • 2 tbsp Reserved pineapple juice For bright flavor.
Optional Add-ins
  • 1/2 cup Shredded coconut For added texture.
  • 1/2 cup Chopped pecans or walnuts Adds crunch.
  • 1/2 tsp Cinnamon Optional spice.

Method
 

Preparation
  1. 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.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, oil, vanilla, yogurt or sour cream (if using), crushed pineapple, and a splash of reserved pineapple juice.
Mixing the Batter
  1. Pour the wet ingredients into the dry and fold gently with a spatula until the flour disappears.
  2. If using, fold in the nuts or coconut now. The batter should be thick but scoopable.
  3. If necessary, add more pineapple juice to loosen the batter until it holds together.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. 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.
  3. If the top browns faster than the center sets, tent with foil for the last 10 to 15 minutes.
Cooling
  1. Let the bread cool in the pan for 10 minutes before transferring it to a rack to cool completely.
Optional Glaze
  1. 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.

Notes

Store wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. Also freezes well for up to 3 months.