Pineapple Bread

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Sweet, moist, and bursting with tropical sunshine, this Pineapple Bread is a dessert that doubles as a snack or a light breakfast treat. With a tender crumb and subtle crunch from the sweet glaze, it brings a burst of fruity goodness to your table without any fuss. Whether you’re using canned crushed pineapple or fresh chunks, the flavor is irresistible.

What makes this bread special is its simplicity. No mixers, no complex techniques—just a bowl, a spoon, and a handful of pantry staples. The pineapple keeps the loaf moist for days, and the coconut glaze on top adds a fun twist that hints at vacation vibes even in the middle of winter.

Why You’ll Love This Pineapple Bread

• Ultra moist and tender from the crushed pineapple
• No yeast, no fuss: just mix, bake, and enjoy
• Delicious for breakfast, snack, or dessert
• Stores beautifully for days
• Great way to use up leftover pineapple

What Kind of Pineapple Should I Use?

Crushed canned pineapple is ideal here—it blends into the batter and gives you an even pineapple flavor in every bite. Just be sure to drain it well to avoid a soggy loaf. If you’re using fresh pineapple, finely chop it and pulse it a few times in a food processor to get the right texture. Avoid pineapple tidbits or large chunks, as they might sink or add too much moisture.

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Ingredients for the Pineapple Bread

All-purpose flour: Provides structure and balance to the moist fruit.

Granulated sugar: Adds sweetness that complements the pineapple’s natural sugars.

Baking powder: Helps the bread rise and stay fluffy.

Salt: Enhances all the flavors and balances the sweetness.

Crushed pineapple (well-drained): The star ingredient for moisture and tropical flavor.

Vegetable oil: Adds richness and helps keep the loaf tender.

Eggs: Bind everything together and give structure.

Vanilla extract: A touch of warmth that deepens the flavor.

Powdered sugar: Used in the glaze for a sweet finishing touch.

Coconut flakes (optional): Adds tropical texture and pairs perfectly with pineapple.

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How To Make the Pineapple Bread

Step 1: Prepare Your Pan

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper if you want easy removal.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.

Step 3: Combine Wet Ingredients

In another bowl, whisk together 2 large eggs, 1/2 cup of vegetable oil, 1 teaspoon of vanilla extract, and 1 cup of well-drained crushed pineapple.

Step 4: Combine and Stir

Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix. The batter will be thick.

Step 5: Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil halfway through baking.

Step 6: Make the Glaze

While the bread is cooling, mix 1/2 cup of powdered sugar with 1-2 teaspoons of pineapple juice (from the drained can) until you have a smooth glaze. Drizzle over the warm bread and sprinkle with coconut flakes if using.

Step 7: Cool and Slice

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy once fully cooled.

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How to Serve This Pineapple Bread

This bread yields 1 loaf and makes about 10 slices, perfect for serving 8 to 10 people. It’s delightful as-is, but you can also toast a slice and spread it with butter, or pair it with a dollop of whipped cream or Greek yogurt for a quick dessert.

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How to Store Pineapple Bread

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 5-6 days when chilled.
• Freezer: Wrap individual slices or the whole loaf in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature or toast straight from frozen.

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Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes! Just finely chop it or pulse in a food processor to mimic the crushed texture. Be sure to drain off any excess juice.

Can I make this gluten-free?
Yes, substitute the flour with a 1:1 gluten-free flour blend designed for baking.

What if I don’t like coconut?
Skip the coconut flakes in the glaze or replace them with chopped nuts or leave the glaze plain.

Why did my bread turn out soggy?
It’s likely from excess pineapple juice. Make sure to really drain the crushed pineapple before using.

Can I double this recipe?
Absolutely! Double all ingredients and divide into two loaf pans. Baking time remains about the same.

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Want More Sweet Bread Ideas?

If you love this fruity loaf, you’ll want to check out these other cozy options:

• Pumpkin Bread for rich fall vibes.
• Cream Cheese Cranberry Loaf for a tangy, festive bite.
• Lemon Zucchini Bread if you’re in the mood for citrus and veggies.
• Apple Bars for a more dessert-style option.
• Cinnamon Apple Bread for warm spiced comfort.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add nuts or try a new glaze? Maybe tossed in some dried fruit?

I love seeing the creative twists you all make. Let’s inspire each other—drop your questions too!

Explore even more of my daily kitchen favorites over on Pinterest at Life With Livia.

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