October 17, 2023
Review RecipePineapple Loaf Cake
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.
Pineapple Quick Bread Ingredients
This pineapple bread recipe delivers a treat with a balance of sweet and tangy flavors.
The crushed pineapple infuses a fruity essence, complemented by the creamy richness of softened cream cheese.
You’ll need:
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 4 ounces of cream cheese, softened (this is about half of a block)
- 2½ teaspoons of pure vanilla extract
- 1 cup of granulated sugar
- 1 large egg, room temperature
- ½ cup of 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.
Recipe For Pineapple Bread Substitutions And Additions
SOUR CREAM: You can substitute plain Greek yogurt for sour cream in this sweet quick bread.
COCONUT: Turn this homemade bread into pineapple coconut bread with the addition of a half 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.
VANILLA EXTRACT: Experiment with different extracts like almond or coconut for a unique twist.
ADDITIONS: Get creative with mix-ins like shredded coconut, chopped nuts (such as pecans or walnuts), or even a handful of raisins or dried cranberries.
How To Make Pineapple Bread
Let’s walk through the step-by-step instructions for making the batter and baking this tasty quick bread.
STEP ONE: Preheat the oven to 350°F. Generously spray an 8½ x 4½-inch loaf pan with baking spray.
You can use Baker’s Joy or a generic version.
OUR RECIPE DEVELOPER SAYS
You can line the loaf pan with parchment paper “wings” before spraying with baking spray to help lift it out of the loaf pan.
STEP TWO: Using a small bowl, whisk together the flour, baking soda, and salt. Set dry ingredients aside.
STEP THREE: Beat the softened cream cheese and vanilla extract for 30 seconds.
Use either a stand mixer or a medium bowl and a handheld mixer on medium-high speed.
STEP FOUR: Add the granulated sugar and continue to mix for one 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.
Remove the pineapple bread from the loaf pan to a wire rack and allow it to cool completely before slicing.
PRO TIP:
It is very important to allow the pineapple bread to completely cool before slicing.
How To Serve Pineapple Loaf
This bread is perfect on its own, either warm or cold, or you can also add a bit of butter if you prefer.
Enjoy a slice of fresh pineapple bread for breakfast with a cup of coffee or for an afternoon snack with an iced caramel macchiato.
Transform your pineapple bread into French toast by dipping slices in an egg mixture and then grilling them to golden perfection.
A scoop of creamy vanilla ice cream alongside your warm pineapple bread takes dessert to the next level.
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.
MORE BREAD RECIPES
How To Store Pineapple Loaf Cake
Here’s your guide to storing and enjoying this delightful treat whenever the craving strikes.
MAKE AHEAD: Simply mix the dry ingredients (flour, baking soda, and salt) and store them in an airtight container. Likewise, you can blend the wet ingredients (cream cheese, vanilla extract, sugar, egg, and sour cream) in another container.
Keep both the dry and wet mixtures in the fridge for up to two days. When you’re ready to bake, combine the two, fold in the drained crushed pineapples, and proceed with baking as usual.
ON THE COUNTER: Store any leftovers of this sweet pineapple bread in an airtight container at room temperature for up to four days.
IN THE FREEZER: You can freeze the pineapple bread for up to three 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.
PRO TIP:
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.
Why We Love This Recipe
MAKE-AHEAD FRIENDLY: The option to prepare parts of the batter in advance makes it easy to have freshly baked bread whenever you want, reducing prep time while preserving that delicious homemade taste.
PERFECT FOR SHARING: Whether you’re hosting brunch, a potluck, or just sharing with friends and family, pineapple bread is sure to impress and leave everyone asking for the recipe.
SIMPLE INGREDIENTS: With everyday ingredients like cream cheese, vanilla extract, and sour cream, this recipe creates a rich and creamy texture that elevates the humble bread into a dessert-worthy treat.
This sweet pineapple 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.
More Recipes You’ll Love
- No Bake Strawberry Jello Pie
- Pineapple Upside Down Mini Cakes
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- No Bake Cherry Cheesecake
- Strawberry Lemonade
- Pineapple Cake
- Beer Bread
- Brown Sugar Grilled Pineapple
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Pineapple Quick Bread
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
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 slices
Ingredients
- 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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Comments
Sue says
Love this bread! Very good.
Pearl says
Do you use crushed in pineapple juice or crushed pineapple in syrup for this recipe? Thank you.
Layne Kangas says
Hi, Pearl – we used in 100% juice, but you do drain it before mixing it in. Enjoy!
Kathy says
I made this recipe and loved it. I had a can of apple pie filling and decided to use exact same recipe with a few tweeks. I drained the can of apple pie filling. Was thick so not too much to drain. I then mashed up all the apples and set them aside. With the same amount of flour and baking soda I added a teaspoon of cinnamon and half teaspoon nut meg. Probably could have added tablespoon cinnamon. I then followed all the steps and folded the apples after mixing dry ingredients in with wet. I also added half a cup of chopped walnuts. I then sprinkled a half a mixture of 2tbls of sugar and one tsp cinnamon over top of mixture once it was in loaf pan. This turned out just as delicious as the pineapple bread. I think I had it in the oven for 45 to 50 minutes.