Here’s a moist and flavorful Pineapple Quick Bread 🍍🍞
Sweet, tender, and super easy to make—no yeast required.
Pineapple Quick Bread
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (drained)
- ½ cup chopped nuts or shredded coconut (optional)
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan.
- Mix dry ingredients
- In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon (if using).
- Mix wet ingredients
- In another bowl, beat eggs, sugar, oil, and vanilla.
- Stir in crushed pineapple.
- Combine
- Gradually mix dry ingredients into wet ingredients.
- Fold in nuts or coconut if desired.
- Bake
- Pour batter into prepared pan.
- Bake 50–60 minutes, until a toothpick comes out clean.
- Cool
- Let cool in pan 10 minutes, then remove and cool completely on a wire rack.
Tips
- For extra sweetness, drizzle a simple glaze (powdered sugar + pineapple juice) over the top.
- Can swap half the oil with applesauce for a lighter version.
- Bread can be stored at room temperature in an airtight container for 2–3 days or frozen for up to 2 months.
If you want a mini loaf/muffin version, extra tropical version with coconut, or glazed version, I can give that too.
