Pineapple Bread

Including pineapple juice and crushed pineapple, this easy Pineapple Bread Recipe is delightfully moist and bursting with tropical pineapple flavor in every bite, topped with an irresistible icing!

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 can be enjoyed for breakfast or dessert.

Looking for more easy quick bread recipes? Check out my cranberry orange bread, apple bread, and banana bread recipes too.

Why You’ll Love This Pineapple Loaf Cake

• Quick & easy. The batter for this bread comes together in less than 10 minutes. All you need is a mixer! The glaze takes just a few seconds too.
• Ultra moist. The pineapple juice, half-n-half, and crushed pineapple all add moisture to the bread, resulting in a delightfully tender crumb.
• Pineapple in every bite. This is definitely one for pineapple lovers. Pineapple juice goes into the batter and the glaze and there’s not one but two layers of crushed pineapple in the cake.

Ingredients Needed

This ultra moist bread is made with pineapple juice and crushed pineapple plus a few pantry staples.
(Be sure to scroll below to the printable recipe card for details and measurements.)

• Unsalted butter – Softened but not melted.
• Granulated sugar – Creamed with the butter for sweetness.
• Eggs – Provides structure to the batter.
• Half-n-half – This is simply equal parts whole milk and heavy cream. It adds a richness to the batter more than just milk itself and helps achieve that tender crumb.
• Pineapple juice – For extra pineapple flavor in the bread and keeps it moist. It’s also used to flavor the glaze.
• Vanilla – For flavor.
• Flour – Use the spoon and level technique for accurate measuring.
• Baking powder – Helps the bread rise in the oven.
• Salt – For flavor and to balance out the sweetness a bit.
• Crushed pineapple – Drain the liquid but save the syrup.
• The glaze – Powdered sugar, whole milk, and pineapple juice are combined to make a glaze.

How To Make Pineapple Bread

Here’s an overview of how to make this quick and easy pineapple bread.
(Scroll to the bottom for our easy printable recipe with the complete directions and don’t miss the video below.)

1. Prep. Preheat the oven to 350F. Line the loaf pan with parchment paper, leaving an overhang on two sides.
2. Make the batter. Beat the butter and sugar until light and fluffy then add in the eggs, half-n-half, pineapple juice, and vanilla. Beat in the flour, baking powder, and salt.
3. Assemble. Pour half of the batter into the pan evenly. Add half of the crushed pineapple. Repeat with the remaining batter and pineapple.
4. Bake. Bake for 55 to 60 minutes. Cool in the pan for an hour then transfer to a cooling rack.
5. Add the glaze. Whisk together the powdered sugar, milk, and pineapple juice. Pour over the cooled cake.

Tips & Variations

• Drain the pineapple. You do want to drain the crushed pineapple before adding it to the cake. Otherwise, the cake will be way too wet and not set properly.
• Add some coconut. If desired, you can stir some toasted coconut in with the pineapple for an even more tropical flavor.
• Don’t over-brown the bread. If you notice the pineapple bread browning too quickly, especially during the last 20 minutes, loosely tent foil over the top.
• Cool before adding the glaze. Let the bread cool completely before adding the pineapple glaze, otherwise it will melt on contact.

Video: Pineapple Bread

Proper Storage

• Room temperature. Store leftover pineapple bread at room temperature for up to 2 days. Wrap it in foil or store it in an airtight container.
• Fridge. Wrap in foil and store in the fridge for up to a week.
• Freezer. 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.

More Pineapple Recipes To Try

• Pineapple Rum Sauce
• Crockpot Pineapple Bananas Foster
• Pineapple Pretzel Fluff
• 3 Ingredient Pineapple Cake

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Pineapple Bread

5 from 2 Ratings

Including pineapple juice and crushed pineapple, this easy Pineapple Bread Recipe is delightfully moist and bursting with tropical pineapple flavor in every bite, topped with an irresistible icing!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings: 8 slices

Cook ModePrevent your screen from going dark

Ingredients

FOR THE CAKE

• 1/2 cup unsalted butter , softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup half-n-half
• 1/4 cup pineapple juice
• 1 & 1/2 teaspoons vanilla
• 1 & 3/4 cups all-purpose flour , spooned and leveled
• 1 & 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup crushed pineapple , drained of all liquid (save the syrup)

FOR THE GLAZE

• 1 cup powdered sugar
• 1 tablespoon whole milk
• 1 tablespoon pineapple juice

Instructions

• Preheat oven to 350 degrees 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-n-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-n-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 some coconut. If desired, you can stir some toasted coconut in with the pineapple for an even more tropical flavor.

Cool before adding the glaze. Let the bread cool completely before adding the pineapple glaze, otherwise it will melt on contact.

Nutrition

Calories: 420kcal | Carbohydrates: 68g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 177mg | Potassium: 186mg | Fiber: 1g | Sugar: 46g | Vitamin A: 494IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg

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.

Other Notes

Course: Dessert

Cuisine: American

Keyword: pineapple bread, pineapple bread recipe

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