Description
Sweet, tropical, and irresistibly moist, this Pineapple Quick Bread is a perfect treat for breakfast, brunch, or an anytime snack. Bursting with pineapple flavor and tender crumb, it’s easy to make, full of personality, and perfect for both busy mornings and leisurely afternoons.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, melted
¾ cup sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup crushed pineapple, drained
Optional: ½ cup chopped nuts, ½ cup shredded coconut, or ½ cup mini chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, mix melted butter and sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
Fold in the crushed pineapple.
Gently fold dry ingredients into the wet mixture until just combined. Avoid overmixing.
Add optional nuts, coconut, or chocolate chips if desired.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use well-drained pineapple to prevent a soggy loaf.
Don’t overmix the batter; lumps are fine.
For a tropical twist, sprinkle toasted coconut on top or drizzle with a simple pineapple glaze.
Slice and freeze leftovers for quick breakfasts or snacks.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
Nutrition
- Serving Size: 8–10 slices