Pineapple Quick Bread: Moist, Sweet, Tropical, and Unbelievably Easy

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If you’re searching for a quick bread that’s moist, tender, and bursting with bright tropical flavor, this Pineapple Quick Bread is the recipe you’ve been craving. Made with pantry staples and a can of crushed pineapple, this loaf delivers the perfect balance of sweetness, fruitiness, and soft bakery-style texture — all with less than 10 minutes of prep.

Pineapple bread is one of those nostalgic, feel-good recipes that tastes like a slice of sunshine. Every bite is moist from the natural juices of the fruit. The subtle vanilla, the warm sweetness, and the soft crumb make it a stunning breakfast bread, snack loaf, or dessert. It’s also incredibly versatile: enjoy it plain, add coconut, drizzle with glaze, or even mix in nuts for extra crunch.

Whether you love banana bread, citrus loaf, or tropical desserts, this pineapple quick bread deserves a spot in your rotation. It’s unbelievably simple, wildly delicious, and perfect for gifting or serving at brunch.

Let’s break down why this recipe works, the best ingredients to use, how to achieve the perfect texture, plus storage tips, serving variations, and more.

Why You’ll Love This Pineapple Quick Bread

1. No mixer required

Just whisk and pour — so easy.

2. Naturally moist and tender

Crushed pineapple adds plenty of juice and keeps the bread soft for days.

3. Perfectly sweet

Not too sugary, but full of bright flavor.

4. Customizable

Add coconut, nuts, white chocolate chips, or a pineapple glaze.

5. Freezer-friendly

Stays delicious for weeks when frozen properly.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • 2 large eggs
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 can (20 oz) crushed pineapple, undrained

Optional Add-Ins

  • ½ cup shredded coconut
  • ½ cup chopped pecans or walnuts
  • ½ tsp cinnamon
  • ½ cup white chocolate chips

Optional Pineapple Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp pineapple juice (reserved from can)

Instructions

1. Prep the oven and pan.
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. Mix dry ingredients.
In a large bowl, whisk flour, sugar, baking soda, baking powder, and salt.

3. Mix wet ingredients.
In another bowl, whisk eggs, oil, vanilla, and undrained crushed pineapple.

4. Combine mixtures.
Pour wet ingredients into dry ingredients and mix gently until just combined. Don’t overmix.

5. Add optional ingredients.
Fold in coconut or nuts if using.

6. Pour and bake.
Transfer batter to loaf pan. Bake 55–70 minutes, or until a toothpick comes out clean.

7. Cool completely.
Cool in pan 10 minutes, then transfer to a rack.

8. Add glaze (optional).
Whisk powdered sugar with pineapple juice and drizzle over cooled loaf.

Pineapple Quick Bread

A moist, sweet, tropical quick bread made with crushed pineapple and simple pantry ingredients. No mixer required.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 2 large eggs
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
  • 20 oz crushed pineapple undrained
Optional
  • 0.5 cup shredded coconut
  • 0.5 cup chopped nuts
Glaze
  • 1 cup powdered sugar
  • 3 tbsp pineapple juice

Equipment

  • Mixing bowls
  • 9×5-inch loaf pan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan.
  2. Whisk together flour, sugar, baking soda, baking powder, and salt.
  3. In another bowl, whisk eggs, oil, vanilla, and undrained pineapple.
  4. Combine wet and dry ingredients and mix gently until combined.
  5. Fold in coconut or nuts if using.
  6. Bake 55–70 minutes, or until a toothpick comes out clean.
  7. Cool completely and drizzle with pineapple glaze if desired.

Notes

Do not drain the pineapple — the juices keep the loaf moist. Add coconut for a tropical twist.

Tips for Success

Do NOT drain the pineapple.

The juices are what make the loaf incredibly moist.

Mix gently.

Quick breads get tough when overworked.

Cover with foil if browning too quickly.

Loaves can darken before the center is cooked — foil fixes this.

Let it cool fully before slicing.

Warm slices crumble more easily.

Variations

Pineapple Coconut Bread

Add ½–1 cup shredded coconut to the batter.

Pineapple Pecan Bread

Stir in ½ cup chopped pecans for crunch.

Pineapple Banana Bread

Replace one egg with ½ cup mashed banana.

Pineapple Cream Cheese Swirl

Swirl in a mixture of 4 oz softened cream cheese + ¼ cup sugar + 1 egg.

Pineapple Upside-Down Loaf

Line pan with pineapple rings and cherries before pouring batter.

Serving Suggestions

Serve slices:

  • Warm with butter
  • With cream cheese spread
  • With vanilla ice cream
  • As a breakfast loaf with coffee or tea
  • With pineapple glaze for dessert-style sweetness

This loaf is also fantastic toasted lightly in a skillet with butter.

Storage, Freezing & Make-Ahead

Room Temperature:

Keeps 3–4 days wrapped tightly.

Refrigerator:

Stays fresh up to 1 week.

Freezer:

Wrap slices individually and freeze up to 2 months.

Make-Ahead:

Bake the day before — flavor intensifies overnight.

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