Pineapple Bread
Updated
Updated
With pineapple juice and crushed pineapple, my easy Pineapple Bread recipe is delightfully moist and bursting with tropical flavor in every bite. Finished with an irresistible icing, I guarantee you’ll be making this bread on repeat.
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5 STAR REVIEW
Quick & Easy Pineapple Bread Recipe
This pineapple bread is a quick and easy loaf cake that’s perfectly dense and moist. It’s sweet but not too sweet since tart pineapple is one of the primary ingredients. This is one of those breads that I like to eat for breakfast or dessert.
This is definitely one for pineapple lovers! I’ve added pineapple juice in the batter and the glaze, and there’s not one but two layers of crushed pineapple in the cake!
Looking for more easy quick bread recipes? Check out my cranberry orange bread, apple bread, and banana bread recipes too.
Pineapple Bread
Ingredients
FOR THE CAKE
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup half and half
- ¼ cup pineapple juice
- 1½ tsp vanilla
- 1¾ cups all-purpose flour, spooned and leveled
- 1¼ tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple, drained of all liquid (save the syrup)
FOR THE GLAZE
- 1 cup powdered sugar
- 1 tbsp whole milk
- 1 tbsp pineapple juice
Instructions
- Preheat oven to 350°F. Line a 9×5 loaf pan with parchment paper, leaving a slight overhang on two sides.
- In a large bowl using a handheld electric mixer, beat the butter and sugar together until light and fluffy. Add in the eggs, half and half, pineapple juice, and vanilla. Beat in the flour, baking powder, and salt, until combined.
- Pour half of the batter in the prepared pan, tapping it on the counter to evenly spread it out. Scatter half of the pineapple over the top.
- Repeat with the remaining batter and pineapple.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. (Keep an eye on the bread toward the last 20 minutes of baking and loosely tent with foil if it seems to be over-browning.)
- Let cool in pan for at least one hour, then remove loaf from pan and transfer to a wire rack to cool completely.
- Whisk together the powdered sugar, milk, and pineapple juice and pour over the cooled cake. Let set, slice, and serve!
Video
Notes
- Half-and-half. This is located with the other chilled dairy products. If you can’t find it, it’s merely equal parts whole milk and heavy cream.
- Add coconut. If desired, you can stir some toasted coconut in with the pineapple for an even more tropical flavor.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Pineapple Bread Step by Step
Prep: Preheat the oven to 350°F. Line the loaf pan with parchment paper, leaving an overhang on two sides.
Make the batter: Beat ½ cup butter and 1 cup sugar until light and fluffy, then add in 2 eggs, ½ cup half and half, ¼ cup pineapple juice, and 1½ tsp vanilla. Beat in 1¾ cups flour, 1¼ tsp baking powder, and ½ tsp salt.
Assemble: Pour half of the batter into the pan evenly. Add half of the crushed pineapple. Repeat with the remaining batter and pineapple.
Bake: Bake for 55 to 60 minutes. Cool in the pan for an hour then transfer to a cooling rack.
Add the glaze: Whisk together 1 cup powdered sugar, 1 tbsp milk, and 1 tbsp pineapple juice. Pour over the cooled cake.
Serve: Slice and enjoy!
How to Store
Store leftover pineapple bread at room temperature for up to 2 days in foil or an airtight container. To store longer, wrap in foil and store in the fridge for up to a week.
You can also freeze this bread, though I recommend doing so without the glaze. Wrap slices or the entire loaf tightly in plastic wrap, then freeze for up to 3 months. Thaw on the counter before enjoying.
What to Serve With Pineapple Bread
I like to prepare this pineapple bread for weekend brunches along with hash brown egg casserole, easy air fryer bacon, and of course, no brunch is complete without a strawberry mimosa!
I made this yesterday, and it was a hit. I did run into an issue with the pineapple juice curdling the milk, tho. Threw that out and made my own fresh half and half for the next attempt. Worked better and baked up beautifully. Had to bake a little longer than suggested. Great flavor!
This bread is so good, everyone loved it. My family promptly asked me to make another one when the I made was finished!
I made this with the pineapple. It was delicious. Today I am using strawberries. It smells wonderful
This was a real surprise how much we enjoyed it. Making it again for friends. Thanks Amy
This was so good! Super moist and easy to make. I just mixed the crushed pineapple into the batter instead of layering. No other changes. Would definitely make again!
not a review, but a question – could you double this and make it in a tube pan?
Without further testing I can’t advise on adjustments or results.
Is the “pineapple juice” the canned pineapple juice that we buy or are we using the preserved syrup that’s drained from the crushed pineapples?
Either!
I was wondering if you could make muffins in place of the bread? If so, what would advise differently for the recipe?
Typically if you fill muffin cup liners 3/4 full and bake for 20-22 minutes it should work, BUT without further testing myself I can’t guarantee results.