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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
  • 9x5-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.