This Pineapple Quick Bread is a moist, tropical twist on classic quick bread recipes. Loaded with juicy pineapple chunks and a hint of warm spices, this bread is bursting with sweet, tangy flavor and soft texture. Perfect for breakfast, brunch, or as a snack, it’s easy to whip up and requires no yeast—just simple pantry ingredients. Whether you’re craving something sweet or want to bring a taste of the tropics to your kitchen, this Pineapple Quick Bread is sure to delight. Let’s get baking!
Ingredients You’ll Need:
For the Bread:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional, for warmth)
1/4 teaspoon ground nutmeg (optional, for depth)
1 cup granulated sugar
1/2 cup unsalted butter , melted (or coconut oil for a tropical twist)
2 large eggs , lightly beaten
1 teaspoon pure vanilla extract
1 cup crushed pineapple , drained (reserve 2 tablespoons of the juice for the glaze)
1/2 cup chopped pecans or walnuts (optional, for added crunch)
For the Glaze (Optional):
1 cup powdered sugar
2 tablespoons reserved pineapple juice
1/2 teaspoon pure vanilla extract
Step-by-Step Instructions:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) . Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Drain the crushed pineapple well, reserving 2 tablespoons of the juice for the glaze. Pat the pineapple dry with paper towels to prevent excess moisture in the bread.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the melted butter and sugar until smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Fold in the drained crushed pineapple and optional nuts.
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