Pineapple Quick Bread is a moist and flavorful treat that combines the sweetness of pineapple with a soft, tender crumb. Whether I serve it for breakfast, as a snack, or even as a dessert, this quick bread is always a hit. It’s easy to make, packed with tropical flavor, and has just the right balance of sweetness and spice. The addition of walnuts is optional, but they add a delightful crunch to the bread. I love how simple yet indulgent this bread turns out, making it a perfect addition to any occasion!
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups crushed pineapple, drained
1/2 cup chopped walnuts (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by preheating the oven to 350°F (175°C) and greasing and flouring a 9×5-inch loaf pan.
In a medium bowl, I whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, I beat the eggs and sugar together until the mixture is light and fluffy. Then, I add the vegetable oil and vanilla extract, mixing them in thoroughly.
Next, I stir in the drained pineapple, making sure it’s evenly distributed throughout the mixture.
Gradually, I add the dry ingredients to the wet mixture, stirring gently until just combined. I make sure not to overmix, as that could affect the bread’s texture.
If I’m using walnuts, I fold them in now for extra texture and flavor.
I pour the batter into the prepared loaf pan and smooth the top.
The bread bakes for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once done, I allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and Timing
Servings: 8
Prep Time: 10 minutes
Cooking Time: 55-60 minutes
Total Time: 1 hour 5-10 minutes
Calories: 220 kcal per serving
Variations
Add-ins: You can experiment by adding other ingredients like dried cranberries, raisins, or even chocolate chips for a unique twist.
Spices: If I’m in the mood for a more pronounced spice flavor, I might add a little ground ginger or allspice to the mix.
Glaze: For extra sweetness, I sometimes top the cooled bread with a simple glaze made from powdered sugar and pineapple juice.
Storage/Reheating
This bread keeps really well! After it’s cooled completely, I store it in an airtight container at room temperature for up to 3-4 days. If I want to store it for longer, I’ll wrap it tightly in plastic wrap and freeze it. When reheating, I simply slice it and warm it up in the microwave for 10-15 seconds — perfect for a quick snack or breakfast!
FAQs
How can I make this bread without eggs?
If I need to make an egg-free version, I can replace the two eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes to thicken). This works just as well in giving the bread structure!
Can I use fresh pineapple instead of canned?
Fresh pineapple is a great substitute, though I’d need to drain it thoroughly to avoid excess moisture. If I use fresh pineapple, I’d chop it into small pieces to ensure an even distribution in the batter.
Can I make this bread gluten-free?
Yes! I can substitute the all-purpose flour with a 1:1 gluten-free flour blend. It works quite well and still yields a moist, flavorful loaf.
What can I use if I don’t have vegetable oil?
I like to use vegetable oil because it’s neutral in flavor, but I’ve also made this with melted butter or even coconut oil. Both options work great — the butter adds a richer taste, while coconut oil gives a slight tropical flavor.
Can I use a different nut besides walnuts?
Of course! Pecans are a great alternative to walnuts. I’ve also made it with almonds, and they complement the pineapple flavor beautifully.
Conclusion
Pineapple Quick Bread is one of those recipes that’s easy to make and so satisfying to eat. The natural sweetness of pineapple, combined with warm spices and a tender crumb, makes it a delightful treat for any time of the day. Whether I’m enjoying a slice for breakfast, packing it as a snack, or serving it as a dessert, this bread never disappoints. It’s the perfect balance of flavor and texture, and I love that it’s so simple to make. Try it out — I’m sure it’ll become a favorite in your kitchen too!
Recipe:
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Pineapple Quick Bread
- Total Time: 1 hour 5-10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Pineapple Quick Bread is a moist and flavorful treat that combines the sweetness of pineapple with a soft, tender crumb. It’s easy to make, packed with tropical flavor, and has just the right balance of sweetness and spice. Optional walnuts add a delightful crunch.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups crushed pineapple, drained
1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs and sugar together until the mixture is light and fluffy. Add the vegetable oil and vanilla extract, and mix thoroughly.
- Stir in the drained pineapple until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- If using walnuts, fold them in now.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a glaze, top the cooled bread with powdered sugar and pineapple juice.
If making an egg-free version, substitute flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water).
Fresh pineapple can be used, but it should be drained thoroughly to avoid excess moisture.
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend.
Other nuts like pecans or almonds can be used in place of walnuts.
- Prep Time: 10 minutes
- Cook Time: 55-60 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
