Pineapple Bread

You'll be whisked away to a tropical paradise with this pineapple bread that is bursting with juicy bites of sweetness.

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Enjoy a taste of the tropics with this delightfully moist pineapple bread. Our quick and easy recipe is sure to become a new favorite with its delicate pineapple flavor, making it perfect for breakfast, lunch, or even a snack.

For me, the taste of juicy pineapple brings visions of sun and sand, and these pineapple recipes will undoubtedly inspire your imagination. Our pineapple delight is a light and fluffy layered treat, and our pineapple lemonade will quench your thirst in the best way.

Pineapple Quick Bread Ingredients

You’ll need:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 ounces cream cheese, softened (this is about half of a block)
• 2½ teaspoons pure vanilla extract
• 1 cup granulated sugar
• 1 large egg, room temperature
• ½ cup sour cream 
• 1 (20-ounce) can of crushed pineapples in 100% juice, drained

PRO TIP:

Make sure the canned crushed pineapples are in 100% juice and not syrup.

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Recipe for Pineapple Bread Substitutions and Additions

SOUR CREAM: You can substitute plain Greek yogurt for the sour cream in this sweet quick bread.

COCONUT: Turn this homemade bread into pineapple coconut bread with the addition of ½ cup of shredded coconut.

PINEAPPLE: You can substitute fresh or thawed frozen pineapple for the canned pineapple. Be sure to strain either the fresh or the thawed pineapple before adding to the batter.

How to make Pineapple Bread

STEP ONE: Preheat the oven to 350°F. Generously spray an 8½ x 4½-inch loaf pan with baking spray (Baker’s Joy or a generic version).

STEP TWO: Using a small bowl, whisk together the flour, baking soda and salt. Set dry ingredients aside.

STEP THREE: Using either a stand mixer or a medium bowl and a handheld mixer on medium-high speed, beat the softened cream cheese and vanilla extract for 30 seconds.

STEP FOUR: Add the granulated sugar and continue to mix for 1 minute.

STEP FIVE: Add the egg and mix until combined.

STEP SIX: Add the sour cream and mix until combined.

STEP SEVEN: Add the flour mixture to the wet ingredients and mix just until well incorporated.

STEP EIGHT: Drain pineapple and fold into the mixture.

STEP NINE: Evenly spread the bread batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted comes away clean.

STEP TEN: Allow the pineapple bread to rest in the pan for 10-15 minutes, then remove the pineapple bread from the loaf pan to a wire rack and allow it to completely cool before slicing.

How to serve Pineapple Loaf

Enjoy a slice of fresh pineapple bread for breakfast with a cup of coffee or for an afternoon snack with an iced caramel macchiato. This bread is perfect on its own, either warm or cold, or you can also add a bit of butter if you prefer.

MORE BREAD RECIPES

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Gorilla Bread

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Chocolate Chip Pumpkin Bread

How to store Pineapple Loaf Cake

ON THE COUNTER: Store any leftovers of this sweet pineapple bread in an airtight container at room temperature for up to 4 days. 

IN THE FREEZER: You can freeze the pineapple bread for up to 3 months. Wrap tightly in plastic wrap, then wrap tightly in aluminum foil and store in a freezer-safe bag. Allow the frozen pineapple bread to completely thaw before serving.

This sweet bread is a great way to enjoy a tropical treat at home. You only need a handful of simple ingredients to whip up this moist quick bread recipe. Enjoy a slice of bread whenever you are craving a treat.

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Pineapple Quick Bread

5 from 2 votes

You'll be whisked away to a tropical paradise with this pineapple bread that is bursting with juicy bites of sweetness.

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

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Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 ounces cream cheese, softened (this is about half of a block)
• 2½ teaspoons pure vanilla extract
• 1 cup granulated sugar
• 1 large egg, room temperature
• ½ cup sour cream
• 20 ounces crushed pineapples in 100% juice, drained

Instructions

 

• Preheat the oven to 350°F. Generously spray an 8½ x 4½-inch loaf pan with baking spray (Baker’s Joy or a generic version).
• Using a small mixing bowl, whisk together the flour, baking soda and salt. Set it aside.
• Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese and vanilla for 30 seconds.
• Add the granulated sugar and continue to mix for 1 minute.
• Add the egg and mix until combined.
• Add the sour cream and mix until combined.
• Add the flour mixture and mix just until well incorporated.
• Fold in the drained crushed pineapple.
• Evenly spread the batter into the prepared pan. Bake for 55 to 60 minutes, or until a toothpick inserted comes away clean.
• Allow the pineapple bread to rest in the pan for 10 to 15 minutes, then remove the pineapple bread from the loaf pan and allow it to completely cool before slicing.

Notes

• Make sure the canned crushed pineapples are in 100% juice and not syrup.
• You can line the loaf pan with parchment paper “wings” before spraying with baking spray to help lift it out of the loaf pan.
• It is very important to allow the pineapple bread to completely cool before slicing.
• If you are planning to freeze this pineapple loaf cake, you can spray a light layer of nonstick spray to keep the thawed loaf from sticking to the plastic wrap.

Nutrition

Calories: 273kcal | Carbohydrates: 49g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 280mg | Potassium: 138mg | Fiber: 1g | Sugar: 29g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg

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