This pineapple bread recipe is a recipe I keep making when I have pineapple sitting around. It's soft, moist, and full of juicy pineapple pieces, and has just the right amount of sweetness. What I love most is that you can actually see the pineapple chunks throughout every slice instead of them disappearing into the batter.
The tropical flavor makes this bread perfect for breakfast, afternoon coffee, or even a simple dessert. If you love fruity baked treats, you should also try my Guava Cream Cheese Pastry.
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Try This Pineapple Bread
If you're looking for an easy, quick bread that's a little different from banana bread, this recipe is a great choice. I love serving it slightly warm with coffee in the morning, but it's just as good as an afternoon snack or as a light dessert.
Why You'll Love It
- Visible pineapple in every bite: I love that the pineapple stays visible throughout the loaf instead of sinking to the bottom.
- Super moist texture: The pineapple and oil keep this bread soft for days.
- Easy to make: No mixer is needed, and the batter can be made quickly.
- Perfect tropical flavor: The pineapple and optional coconut give you a delicious tropical combination.
Ingredients
- All-purpose flour: This gives the bread its structure while keeping it soft and tender.
- Crushed pineapple: I always drain it well so the bread stays moist without getting soggy.
- Pineapple juice: This is what adds extra pineapple flavor throughout the loaf.
- Vegetable oil: I prefer oil here because it keeps the bread soft even after being left in the fridge.
- Coconut: Optional, but I personally think it makes the tropical flavors even better.
How to Make Pineapple Bread
1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a large bowl, whisk flour, baking powder, baking soda, and salt. Reserve 1 tablespoon of the flour mixture for the pineapple.
3. In another separate bowl, whisk sugar, eggs, oil, vanilla extract, and pineapple juice until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Some flour streaks should still remain.
5. Drain the pineapple well and pat dry with paper towels. Toss the pineapple chunks with the reserved flour.
6. Gently fold the pineapple mixture into the batter. Fold in the coconut if you are using this ingredient.
7. Pour the dough into the prepared loaf pan (lined with parchment paper). Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
8. In a bowl, whisk together powdered sugar and pineapple juice until smooth. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
9. Drizzle the glaze over the cooled bread, slice, and serve.
Recipe Tips
- I always take the extra minute to toss the pineapple in flour before adding it to the batter. It really helps keep those pineapple pieces from sinking to the bottom of the loaf.
- If you're using fresh pineapple, I recommend lightly sautéing it for a couple of minutes first. I've found this helps prevent the bread from becoming too soft.
- Try not to overmix the batter. I stop stirring as soon as the flour is mixed in because that keeps the crumb tender.
- I also love adding the coconut when I want an even stronger tropical flavor.
What Can You Serve With This?
- A hot cup of coffee or tea
- Fresh tropical fruit such as pineapple, mango, or papaya
- Whipped cream
- Vanilla ice cream
FAQs
Yes, I have found that chopped walnuts or pecans work really well in this recipe.
Yes, I usually bake them at 350°F (175°C) for about 18–22 minutes.
Absolutely. I think the pineapple glaze adds extra flavor and makes the bread look even more inviting.
Recipe
Pineapple Bread with Visible Chunks
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1¼ cups crushed pineapple, well drained
- 3 tablespoon reserve pineapple juice
For the Glaze
- ½ cup powdered sugar
- 3 tablespoon reserved pineapple juice
Optional
- ½ cup shredded coconut
Instructions
- Step 1 - Prepare the OvenPreheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Step 2 - Mix Dry IngredientsIn a bowl, whisk flour, baking powder, baking soda, and salt.Reserve 1 tablespoon of the flour mix to coat the pineapple chunks before folding. This helps prevent them from sinking to the bottom of the pan.
- Step 3 - Mix Wet IngredientsIn another bowl, whisk sugar, eggs, oil, vanilla extract and pineapple juice until smooth.
- Step 4 - CombineAdd dry ingredients into wet ingredients and stir until just combined. Do not overmix.
- Step 5 - Add PineappleDrain the pineapple in a fine-mesh sieve, pressing down with a spoon to remove excess liquid. Pat the pineapple dry with paper towels.Toss the pineapple chunks with the reserved flour mixture.Gently fold in the pineapple chunks and coconut if using.
- Step 6 - BakePour batter into a loaf pan and bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
- Step 7 - Make the GlazeIn a bowl, combine powdered sugar and reserved pineapple juice until smooth and creamy.
- Step 8 - Cool & ServeLet cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.Drizzle the glaze over the top before slicing and serving.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 50–55 minutes.Taste & Texture
Soft and moist with juicy pineapple chunks throughout every slice. The crumb is tender, lightly sweet, and full of tropical flavor.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Store for up to 5 days.
- Freezer: Freeze tightly wrapped slices for up to 2 months.
- Thaw: Let thaw at room temperature before serving.
Serving Recommendations
I love serving this pineapple bread with coffee in the morning or as an afternoon snack. It also pairs beautifully with whipped cream, fresh pineapple, or a scoop of vanilla ice cream for dessert.Recipe Variations and Substitutions
- Add ½ teaspoon ground cardamom for extra warmth and depth.
- Fold in shredded coconut for a more tropical flavor.
- Use melted butter instead of oil if preferred.
- Add chopped walnuts or pecans for crunch.
- Fresh pineapple can be used instead of canned pineapple.
Proper Storage Tips
- Allow the bread to cool completely before storing.
- Wrap tightly or store in an airtight container.
- Keep the glaze separate if making ahead.
- This bread is often even softer and more flavorful the next day.
Pro Tips
- Toss the pineapple in flour before folding it into the batter.
- Drain the pineapple thoroughly to avoid excess moisture.
- Don't overmix the batter if you want a soft crumb.
- Use oil rather than butter for a loaf that stays softer longer.
- Let the bread cool fully before glazing for the cleanest finish.
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