Pineapple Bread with Visible Chunks

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This pineapple bread 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.

Prep Time15

Cook Time55

Total Time1 10

Course: Bread, Dessert

Cuisine: American

Servings: slices

Calories: 386kcal

Author: Geraldine Julie

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 Oven
Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
Step 2 - Mix Dry Ingredients
In 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 Ingredients
In another bowl, whisk sugar, eggs, oil, vanilla extract and pineapple juice until smooth.
Step 4 - Combine
Add dry ingredients into wet ingredients and stir until just combined. Do not overmix.
Step 5 - Add Pineapple
Drain 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 - Bake
Pour 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 Glaze
In a bowl, combine powdered sugar and reserved pineapple juice until smooth and creamy.
Step 8 - Cool & Serve
Let 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.

Nutrition