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Pineapple Quick Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 68 reviews
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf (about 12 slices)
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Description

This Pineapple Quick Bread is a moist and flavorful loaf, infused with the sweet tang of crushed pineapple and warm cinnamon. Perfect for breakfast, a delightful snack, or to share with friends and family, this easy-to-make bread combines tender crumb with the satisfying crunch of optional nuts. Ready in under two hours, it’s a tropical twist on classic quick bread that everyone will love.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained
  • 1/2 cup buttermilk (or regular milk)

Optional

  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon if you choose to use it. This ensures even distribution of the leavening agents.
  3. Mix the wet ingredients: In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps to create a tender crumb.
  4. Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
  5. Incorporate pineapple and buttermilk: Mix in the drained crushed pineapple and buttermilk until the wet ingredients are well combined, adding moisture and a subtle tang to the bread.
  6. Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix to keep the bread tender.
  7. Add nuts (optional): Gently fold in the chopped walnuts or pecans if using, for added texture and flavor.
  8. Pour batter into pan: Transfer the batter into the prepared loaf pan and spread it evenly to ensure uniform baking.
  9. Bake the bread: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
  10. Cool: Allow the bread to cool in the pan for 10 minutes to set, then carefully remove it and transfer to a wire rack to cool completely before slicing.
  11. Serve: Slice the cooled bread and enjoy this delicious, tropical treat perfect for breakfast, snacks, or sharing with friends and family.

Notes

  • Make sure to drain the crushed pineapple well to avoid excess moisture, which can affect the bread’s texture.
  • For a dairy-free version, substitute buttermilk with almond or soy milk with a teaspoon of vinegar.
  • Fresh pineapple can be used if crushed and drained adequately.
  • Store bread tightly wrapped at room temperature for up to 3 days, or freeze slices for longer storage.
  • You can omit nuts if you prefer a nut-free bread.
  • If you like, glazing the top with a simple sugar glaze after cooling adds extra sweetness and shine.

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Find it online: https://sweetindulgencescakes.com/pineapple-quick-bread-recipe/