Pineapple Bread

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 05/19/22
Tested by
Carrie Parente
Carrie Parente
Tested by Carrie Parente
Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.
Learn about The Spruce Eats' Editorial Process
Pineapple Bread

The Spruce Eats / Loren Runion
Prep: 20 mins
Cook: 65 mins
Cool Time: 40 mins
Total: 2 hrs 5 mins
Servings: 8 servings
Yield: 1 loaf
Nutrition Facts (per serving)
398 Calories
18g Fat
55g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 398
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 40%
Cholesterol 77mg 26%
Sodium 346mg 15%
Total Carbohydrate 55g 20%
Dietary Fiber 2g 6%
Total Sugars 30g
Protein 6g
Vitamin C 3mg 15%
Calcium 61mg 5%
Iron 2mg 11%
Potassium 126mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Quick breads are true to their name—they're quick and easy, perfect for any day of the week. This pineapple bread is no exception. Somewhere between a moist cake and a sweet bread, the loaf only requires a few simple ingredients.

This dense and moist pineapple bread recipe is easy to make and even better the day after it is made. You'll have it mixed up in less than 20 minutes and your house will fill with delicious tropical aromas as it bakes. If you love pineapple, this recipe is a must.

Pineapple bread is perfect for tea time, but like all quick breads, it's versatile. It can also be served as a sweet breakfast or brunch item or an afternoon snack. Take a loaf to a potluck or bake sale or wrap it up give it as a tasty gift. Top with a little custard sauce or caramel sauce and fresh pineapple. Serve as a simple but delicious dessert. It's especially good served after grilled fish.

1:19

Click Play to See This Easy Pineapple Bread Come Together

"This is a quick bread and it is just that. Easy to throw together and perfect for any time of day. It calls for canned pineapple, but it's also a great way to use up that leftover pineapple sitting in your fridge. The sweeter the pineapple the better, in my opinion." —Carrie Parente

Pineapple Bread in a loaf pan
A Note From Our Recipe Tester

Ingredients

  • 1/2 cup unsalted butter, softened, plus more for the pan

  • 1 cup sugar

  • 2 large eggs

  • 1 cup canned crushed pineapple, drained

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1/2 cup coarsely chopped walnuts, lightly toasted

Steps to Make It

  1. Gather the ingredients.

    Pineapple Bread ingredients

    The Spruce Eats / Loren Runion

  2. Preheat the oven to 350 F. Grease and flour a loaf pan.

    Grease and flour loaf pan for pineapple bread

    The Spruce Eats / Loren Runion

  3. Cream the butter and sugar in a large mixing bowl until light and fluffy.

    Creamed butter and sugar in a bowl

    The Spruce Eats / Loren Runion

  4. Beat in the eggs, one at a time, and blend well after each addition.

    Eggs added to the creamed butter mixture

    The Spruce Eats / Loren Runion

  5. Stir in the pineapple.

    Pineapple added to the egg and mutter mixture

    The Spruce Eats / Loren Runion

  6. Sift the flour, baking powder, and salt together in a medium bowl.

    Flour, baking powder, and salt sifted into a bowl

    The Spruce Eats / Loren Runion

  7. Stir in the nuts.

    Walnuts added to the flour mixture in the bowl

    The Spruce Eats / Loren Runion

  8. Add the dry ingredients to the wet ingredients and mix just until moistened. Do not over mix.

    Pineapple Bread dough in a bowl

    The Spruce Eats / Loren Runion

  9. Pour the batter into the prepared pan.

    Pineapple quick bread dough in a pan

    The Spruce Eats / Loren Runion

  10. Bake for 50 to 65 minutes, or until risen, browned, and a toothpick comes out clean.

    Baked Pineapple Bread in a pan

    The Spruce Eats / Loren Runion

  11. Let cool for a few minutes in the pan before turning out onto a cooling rack. Let cool completely before slicing, serving, and storing.

    Pineapple Bread on a wire cooling rack

    The Spruce Eats / Loren Runion

Recipe Variations

  • Replace half or all of the flour with white whole-wheat flour for a heartier loaf.
  • Add a little spice with a pinch of nutmeg, cinnamon, or cloves.
  • You can substitute fresh pineapple for canned.
  • Add up to a teaspoon of vanilla or coconut extract for an extra sweet flavor, or a couple of tablespoons of rum.
  • Fold in 1/2 cup dried coconut.
  • For a more dessert-like pineapple bread, top with a simple vanilla glaze, drizzle with a sweet and tart lemon glaze, or simply dust with confectioners' sugar.

How to Store and Freeze Pineapple Bread

Pineapple bread will keep at room temperature if it's well wrapped and in an airtight container for 3 or 4 days. If it's feeling a little dry, you can always toast it and add butter or cream cheese.

Wrap leftover pineapple bread and freeze it for longer storage, up to 3 months. Defrost at room temperature, or reheat to thaw in a low oven (300 F) for 20 to 30 minutes.