|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 2g||6%|
|Total Sugars 30g|
|Vitamin C 3mg||15%|
|*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.|
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 teatime, 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 and 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.
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
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
Gather the ingredients.
Preheat the oven to 350 F. Grease and flour a loaf pan.
Cream the butter and sugar in a large mixing bowl until light and fluffy.
Beat in the eggs, one at a time, and blend well after each addition.
Stir in the pineapple.
Sift the flour, baking powder, and salt together in a medium bowl.
Stir in the nuts.
Add the dry ingredients to the wet ingredients and mix just until moistened. Do not overmix.
Pour the batter into the prepared pan.
Bake for 50 to 65 minutes, or until risen, browned, and a toothpick comes out clean.
Let cool for a few minutes in the pan before turning out onto a cooling rack. Let cool completely before slicing, serving, and storing.
- 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 three or four 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 three months. Defrost at room temperature, or reheat to thaw in a low oven (300 F) for 20 to 30 minutes.