The perfect way to use up some overripe pineapple, this recipe for pineapple bread makes a quick snack or light breakfast. Just like other quick bread recipes, this pineapple bread is fast and easy to make and super delicious for very little effort.
For more tasty quick bread recipes, why not make this recipe for Mom’s Glazed Lemon Bread? Or just a simple Carrot Bread instead?
Table of Contents
Dense, tropical, and surprisingly moist for a quick bread, pineapple bread is one of those wonderful breads that use up some leftover pineapple and a few other common household ingredients to make something perfect for tea or as a slightly sweet breakfast.
This recipe is basically a typical banana bread turned up to 11; crushed pineapple, chopped pecans, and even some coconut elevate a simple, sweet, decadent banana bread into something tropical and somehow fancy-tasting.
Pineapple Bread Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Baking powder
• Baking soda
• Can of pineapple, crushed
• Chopped pecans
How To Make Pineapple Bread
• Grease and flour a 9 x 5-inch loaf pan
• In a medium bowl, beat together the butter and sugar until light and fluffy
• Ad in the eggs and mix well
• Stir in the mashed banana and set aside
• In a separate, smaller bowl, mix together the flour, baking soda, baking powder, and salt
• Stir this dry mixture with a whisk until combined
• Add the wet ingredients into the dry and stir to incorporate
• Fold in the pineapple, coconut, and the pecans
• Pour into the greased and floured loaf pan and bake for 55 minutes at 350 Fahrenheit, or until a toothpick inserted into the center comes out clean
• Remove from the oven and let stand for 10 minutes before removing from the pan to cool completely and then serve
What Makes This Pineapple Bread A “Quick Bread?”
This pineapple bread, just like most banana bread recipes, is usually described as a quick bread. This means that, instead of using yeast or any sourdough starter to help provide lift, you just use some baking powder instead.
Inexperienced bakers might assume that all kinds of lift providing ingredients, from yeast to baking power, is basically the same, but there is actually a huge amount of difference in flavor and texture depending on what you use.
Yeast provides lift through carbon dioxide, but it also fundamentally changes the texture and flavor through what it does to the sugars in the dough. It creates lift by forcing air and CO2 into the mesh-like framework of the bread, but it also ferments the sugars, creating new and funky flavors.
Baking powder, meanwhile, does none of this. Baking soda (the lifting agent in baking powder) simply creates lift and aerates the dough by off-gassing CO2 when combined with an acid, which is the cream of tartar held inside of baking powder.
There aren’t really any fermented flavors, but this can actually be a big benefit in recipes like this pineapple bread.
When there are so many fruity, tropical and interesting flavors going on, you don’t want fermentation from any yeast changing the flavors. This is why this bread uses simple baking powder rather than yeast – it would just get in the way! Plus, it would take far longer and stop this being a convenient, easy recipe to make in a short amount of time.
How To Change Up The Flavors In This Pineapple Bread
This pineapple bread is bursting with tropical, sweet flavors and is perfectly tasty to make on its own.
However, that isn’t to say you can’t play around with the flavors a bit and make something a bit more interesting!
For example, to make a spicier, more Christmas-y tasting pineapple bread, add a small amount of nutmeg or cloves to the mixture.
You can also add some vanilla extract (or vanilla paste) to add a more well-rounded, sweet flavor to help counteract the sweet acidity of the pineapple.
Maybe the biggest change you could make is to mess around with the flour; not the actual quantity of flour, however, but the type.
To make pineapple bread with a slightly earthy and robust flavor, try subbing out a small amount (up to half) of the regular white flour with some whole wheat instead. This will darken the bread but also make it taste a bit more rustic and slightly caramelized, which should work beautifully with the pineapple and banana in this recipe.
Looking for more Quick Bread recipes? Why not try these recipes:
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- Prep Time
- 30 minutes
- Cook Time
- 1 hour
- 1 loaf
- Karlynn Johnston
- 1/2 cup butter
- 1 cup sugar
- 2 large eggs
- 1/2 cup bananas (mashed)
- 2 cups flour
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple undrained
- 1/2 cup chopped pecans
- 1/2 cup coconut (sweetened)
- Preheat your oven to 350°
- 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.
- 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!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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