This easy tropical Pineapple Quick Bread is a yummy treat for breakfast, snack, or as a lunch and dinner side dish!
Have you ever had pineapple bread before? It's a lovely, tropical treat that is a nice change from the usual banana bread or other more common quick breads.
We had it first on a family vacation to Maui. I remember that everyone enjoyed it - which can be rare in a family with four very different tastes! - and vowed to make it when we got home.
Want more pineapple recipes? Try our Air Fryer Pineapple or Pineapple Mango Salsa.
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🌟 Why you'll love this pineapple quick bread
With bits of crushed pineapple dotted throughout the bread, each slice has sweet, sour, and citrus flavors in each bite.
This pineapple bread recipe is a quick bread recipe. I LOVE making quick breads. They're my favorite type of breads to bake.
Quick breads don't require yeast, so you don't have to wait for the dough to rise. They usually come together pretty quickly, which means you get to eat them and enjoy them faster! :)
🍍 Ingredient notes
Butter - Use unsalted butter that is melted, and then allowed to cool slightly at room temperature.
Pineapple - You can use either canned crushed pineapple or fresh finely chopped pineapple.
✅ Step-by-step instructions
To make this pineapple bread, start by either greasing the inside of a 9x5-inch bread loaf pan with butter. Or, my preferred method is to line the inside with parchment paper.
- In a large bowl, beat the eggs, butter and sugar together.
- Then stir in the pineapple, vanilla, and yogurt.
3. In a separate large bowl, mix together flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients into the pineapple mixture. Stir until ingredients are well combined.
5. Pour into the prepared loaf pan.
6. Bake at 350°F for 1 hour, or until a toothpick comes out clean. Let cool at room temperature for 10 minutes before enjoying.
Full measurements and detailed instructions are in the printable recipe card below.
🍞 Baking tips
Line the loaf pan with parchment paper if you can. This makes it easy to lift the bread out of the pan once it's done baking.
Yes! I often substitute my favorite dairy-free plain yogurt for regular yogurt.
The likely culprit is a leavening agent that is past its prime and lost its ability to activate, and thus rise. As with all baking, make sure you're using fresh baking soda and baking powder. This will ensure your bread rises properly. Both leavening agents are still likely safe to eat even after their expiration date, but the older they are, the less they will work to create a nice rise in your bread.
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Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Pineapple Bread
Equipment
- 1 Loaf Pan
Ingredients
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1-½ cup crushed pineapple, with juice
- 1 teaspoon vanilla extract
- ½ cup vanilla or plain yogurt
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Grease one 9x5 inch loaf pan, or prep with parchment paper. Set aside
- In a large bowl, beat the eggs, then add butter and sugar and beat together until smooth.
- Stir in the pineapple, vanilla, and yogurt.
- In a separate large bowl, mix together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the pineapple mixture. Stir until ingredients are well combined.
- Pour into the prepared loaf pan.
- Bake at 350°F for 1 hour, or until a toothpick comes out clean.
- Let cool at room temperature for 10 minutes before enjoying.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
boBinVentura says
Delicious. I used canned crushed pineapple. Was tempted to put the whole 20 oz can into the mix but refrained. Used bread flour by mistake, because I'm an idiot, and it turned out light and fluffy. Shared with some buddies and they really enjoyed it. The amount of pineapple was just right, not overwhelming. Just had a slab for breakfast with butter on it, nuked for 30 seconds. Thanks for the recipe!
Marlynn Jayme Schotland says
So glad to hear you loved it! :)
Amy Powell says
I made this, and it was delicious. I did only use 1 teaspoon of baking soda, and Greek yogurt. It was perfect! I will add macadamia nuts next time.
Marlynn Jayme Schotland says
So glad to hear you loved it, Amy!
Thinh Nguyen says
I followed this recipe and did the pineapple bread today. But it turned out bitter. I guess maybe too much baking soda. I will add less baking soda and try to make again. Thank you for sharing this recipe!
Steve says
Cooking it right now. Added 1/2 banana and used coconut sugar, cane sugar in a 2/3, 1/3 ratio (accordingly). Will let you know shortly.
Beth says
This bread is so moist and flavorful! I also love how easy it is! Thanks for a delicious recipe!
Cindy says
Our family has been taken advantage of the extra time during quarantine. We have been searching recipes to make and the kids help select and make them. Today we made your recipe! It was a hit! My kids knew it would be delicious when they saw this recipe. I couldn't believe it, I love pineapple bread!!
kim says
I loved this recipe! It was super flavorful and so easy! Will definitely make again!
Jill says
delicious and easy to make. I love pineapple flavor so I love this quick bread!
Pam says
Pinning this to make soon. We love pineapple around here and this looks so easy!