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Why You’ll Love My Recipe
Sweet, simple, and full of tropical flavor, this Pineapple Bread is the best way to use up overripe pineapple. It’s quick to make, comes out moist, and pairs perfectly with your morning coffee or an afternoon snack.
If you love quick and tasty bread recipes, why not try this recipe for Mom’s Glazed Lemon Bread? Or for a savory twist, try making my Cheesy Onion Bread!
Karlynn’s Recipe Notes
- Skill Level: This Pineapple Bread is easy to make and perfect for beginner bakers.
- Total Time: This recipe takes 1.5 hours from start to finish, including baking time.
- Variations: For a spicier, more festive flavor, add a pinch of nutmeg or cloves to your batter. You can also serve slices with butter, Cream Cheese Icing, or Strawberry Puree for a sweet finishing touch.
- Tools For This Recipe: You’ll need a large mixing bowl, a 9×5-inch loaf pan, a whisk and spoon for mixing, and a cooling rack for the finished bread.
What You’ll Need for Ingredients
Crushed Pineapple: You can use canned pineapple or easily make your own with fresh, overripe pineapple. Slice and mince it, keeping all the juices, until it resembles crushed pineapple from a can. Karlynn’s Tip: For a little more texture, drain some of the juice so the bread isn’t too wet, but leave enough to keep the loaf moist and tropical.
Baking powder: Baking powder is the best choice for this quick bread recipe. Unlike yeast, which changes the texture and flavor by fermenting the sugars, baking powder keeps this bread light while highlighting its fruity, summery notes.
Chopped Pecans: Pecans add a satisfying crunch and a subtle nuttiness that balances the sweetness of the pineapple. Karlynn’s Tip: Toast the pecans lightly in a dry skillet to bring out a deep, nutty taste before mixing them into the batter.
Coconut: Shredded coconut adds a sweet, tropical note that complements the pineapple and boosts the bread’s overall richness.
How To Make Pineapple Bread
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
- In a medium bowl, beat the butter and sugar until light and fluffy, then mix in the eggs and mashed banana.
- In a separate bowl, whisk together the dry ingredients. Add this to the wet mixture and stir until well-combined.
- Fold in the crushed pineapple, coconut, and pecans.
- Pour the batter into the pan and bake for 50–60 minutes.
- Let the bread rest for 10 minutes, then remove it from the pan to finish cooling.
Karlynn’s Tips and Tricks for the Perfect Pineapple Bread
- Add Vanilla for Depth: A splash of vanilla extract or a bit of vanilla paste adds a well-rounded sweetness that balances the pineapple’s bright acidity.
- Try Whole Wheat Flour: For a slightly earthy, rustic flavor, replace up to half of the white flour with whole wheat flour. This also gives the bread a deeper color and a subtle caramelized note that pairs beautifully with the pineapple and banana.
- Check for Doneness: Your bread is ready when a toothpick inserted in the center comes out clean. This quick and easy test ensures your loaf is baked perfectly every time.
Storage Instructions
This Pineapple Bread is delicious fresh, but it also makes a great treat to enjoy again another day.
Refrigerator: Let the bread cool completely, then store it in an airtight container for up to 3–4 days. This keeps it moist and flavorful for quick breakfasts or snacks.
Freezer: This bread can also be frozen for a tropical bite later on. Wrap it tightly or place it in a freezer-safe bag or container, and it will keep for up to 3 months according to USDA food safety guidelines. Thaw at room temperature or warm gently in the oven when ready to serve.
More Delicious Quick Bread Recipes
Looking for more tasty Quick Bread recipes? Why not give these a try:
- Carrot Bread is a classic, moist loaf that’s always a hit.
- Spiced Applesauce Bread adds a warm, cozy touch to any snack or breakfast.
- Date Nut Bread is perfect for a sweet, hearty treat any time of day.
And just like that, you have a sweet Pineapple Bread that’s quick, easy, and full of tropical flavor! This simple recipe turns overripe pineapple into a rich, moist loaf that’s perfect to enjoy any time of day.
Give this a try and let me know how your loaf turns out in the comments. I always love hearing about your baking successes and kitchen experiments.
Happy Baking!
Karlynn
Pineapple Bread
Ingredients
- ½ cup butter
- 1 cup sugar
- 2 large eggs
- ½ cup bananas, mashed
- 2 cups flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed pineapple, undrained
- ½ cup chopped pecans
- ½ cup coconut, sweetened
Instructions
- Preheat your oven to 350°F
- Grease and flour a 9×5 inch loaf pan.
- In a medium bowl beat the butter and sugar until light and fluffy
- Add in the eggs and mix well.
- Stir in the mashed banana. Set aside.
- In a separate small bowl mix the flour, baking soda, baking powder and salt. Stir with a whisk until combined. Add to the creamed mixture and stir.
- Fold in the pineapple, coconut and pecans.
- Pour into the greased and floured loaf pan and bake for 50-60 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and let stand for 10 minutes, remove from the pan to cool.
Notes
- To use your own fresh overripe pineapple, you can slice it up, then mince it, keeping all the juices, until it resembles crushed pineapple from the can!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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