If you’ve ever wanted a treat that’s equal parts easy and irresistible, my Pineapple Quick Bread is here to save the day. This loaf is unbelievably moist, with a sweet-tangy flavor from crushed pineapple that’ll have you coming back for seconds (and thirds!).
It’s the kind of recipe I turn to when I need something quick but still feels special, perfect for breakfast, dessert, or even a midday snack. Trust me, your kitchen will smell amazing, and everyone will be asking for the recipe. Plus, it’s so simple to make, even if you’re not a baking pro. Let’s get started!
Table of Contents
Why You’ll Love This Pineapple Quick Bread
- Incredibly moist: Thanks to crushed pineapple and sour cream, every bite is tender and rich.
- Quick and easy: Just mix, bake, and glaze for a fuss-free treat.
- Crowd-pleasing flavor: The sweet-tangy pineapple is balanced perfectly with a smooth glaze.
- Simple ingredients: You probably have most of these staples in your pantry already!
Ingredients for Pineapple Quick Bread
Gathering the right ingredients makes all the difference with this Pineapple Quick Bread recipe. Here’s what you’ll need:
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 can (20 oz) crushed pineapple, drained (but save 2 tbsp of that precious juice!)
- ½ cup sour cream (full-fat gives the best texture)
- 1 cup granulated sugar
- 3 oz cream cheese, softened
- 1 egg, beaten
- 3 tsp vanilla extract (yes, three – trust me on this)
For the Glaze
- 1 ⅓ cups powdered sugar
- 2 tbsp reserved pineapple juice
Pro tip: Let everything sit at room temperature for about 30 minutes before starting. It makes the mixing so much easier!
Ingredient Substitutions & Notes
Don’t stress if you’re missing something, this Pineapple Quick Bread is pretty forgiving! Here are my go-to swaps:
- Sour cream substitute: Plain Greek yogurt works beautifully in equal amounts.
- Cream cheese alternative: You can skip it and use ¼ cup extra butter instead.
- Fresh pineapple lovers: Use 1 ½ cups finely chopped fresh pineapple (but squeeze out excess juice!).
- Gluten-free option: Swap in a 1:1 gluten-free flour blend.
Allergy note: This Pineapple Quick Bread recipe contains dairy, eggs, and gluten. Check substitutions above if needed!
How to Make Pineapple Quick Bread
Mixing the Batter
- Start by creaming together the sugar and softened cream cheese until smooth; this creates the base for your batter.
- Add the beaten egg, vanilla extract, and sour cream, mixing until everything is well combined.
- In a separate bowl, whisk together the dry ingredients, then gradually add them to the wet mixture.
- Stir just until combined; overmixing can make the bread tough.
- Finally, fold in the drained crushed pineapple gently.
- You’ll love the bursts of tangy flavor it adds!
Baking the Bread
- Preheat your oven to 350°F (175°C) and grease your loaf pan well.
- Pour the batter into the pan, spreading it evenly.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Patience is key here; cooling ensures the bread sets perfectly.
Preparing the Glaze
- While the bread cools, whisk together the powdered sugar and reserved pineapple juice until smooth.
- Once the bread is completely cool, drizzle the glaze over the top.
- Let it set for a few minutes before slicing.
- The glaze adds just the right amount of sweetness to balance the tangy pineapple!
Tips for Perfect Pineapple Quick Bread
Want your Pineapple Quick Bread to turn out absolutely perfect every time? Here are my tried-and-true tricks:
- Room temp ingredients are non-negotiable: Cold cream cheese and eggs won’t blend smoothly. Let everything sit out for 30 minutes before mixing.
- Drain that pineapple really well: Press it against the can with a spoon to remove excess juice. Too much liquid = soggy bread.
- Check for doneness early:Start testing at 50 minutes. Ovens vary, and overbaking dries it out. The toothpick should have a few moist crumbs.
- Cool completely before slicing: I know it’s tempting, but waiting ensures clean slices and lets the flavors settle.
Follow these simple tips, and you’ll get that perfect Pineapple Quick Bread, tender crumb everyone loves!
Serving & Storing Pineapple Quick Bread
This pineapple quick bread tastes amazing slightly warm (just pop a slice in the microwave for 10 seconds!) or at room temperature.
I love it with my morning coffee or as an afternoon pick-me-up.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze individual slices wrapped in plastic for up to 2 months.
Pro tip: Thaw frozen slices overnight in the fridge; they’ll taste just as fresh as the day you baked them!
Nutritional Information
Nutritional values are estimates and may vary based on specific ingredients used. Per slice (1/8 of the loaf), this pineapple quick bread contains approximately 280 calories, 25g sugar, and 8g fat. Enjoy in moderation for a sweet treat that’s totally worth it!
FAQs About Pineapple Quick Bread
Can I use fresh pineapple instead of canned?
Absolutely! Use 1 ½ cups finely chopped fresh pineapple, but squeeze out excess juice with your hands first. Fresh pineapple gives a brighter flavor, though canned works wonderfully for consistent moisture.
Why did my bread turn out dense?
Usually this means you overmixed the batter (stop as soon as flour disappears) or didn’t drain the pineapple well enough. Also check your baking soda isn’t expired!
Can I make this without the glaze?
Of course! The bread is delicious plain, though the glaze adds that perfect sweet-tangy balance. For a lighter option, dust with powdered sugar instead.
How do I know when it’s done baking?
The toothpick test is key; it should come out with a few moist crumbs, not wet batter. The edges will also pull slightly from the pan when ready.
Sweet and Tropical Treats to Bake Next
If you enjoyed this Pineapple Quick Bread, here are more bright, fruity, and comforting desserts with tropical and berry flavors you will love.
- Try this moist and fluffy Hawaiian Carrot Pineapple Cake for a warm and tropical classic with sweet pineapple notes.
- Enjoy a creamy and rich Coconut Cream Pie for a cool and smooth tropical dessert with a flaky crust.
- Make this no bake style Strawberry Eclair Cake for a refreshing fruity treat layered with berries and cream.
- Try a light and elegant Strawberry Tiramisu for a fresh and sweet twist on a classic dessert with a fruity finish.
These desserts are perfect when you crave something fruity, creamy, and refreshing. Save your favorites and enjoy baking them soon!
The Ultimate Pineapple Quick Bread Recipe
This Pineapple Quick Bread is the best you’ll ever try, thanks to its incredibly moist texture and bright, tropical flavor. The combination of crushed pineapple, tangy sour cream or yogurt, and rich butter creates a loaf that is dense yet tender, and bursting with sweetness in every bite.
Unlike dry, crumbly breads, this Pineapple Quick Bread recipe guarantees a moist crumb, which is enhanced by a simple two-ingredient pineapple glaze that adds the perfect finishing touch. It’s a simple, no-fuss recipe that delivers a slice of tropical paradise every time.
I’d love to see your creations, so please give this recipe a try and leave a comment below to let me know how it turned out. Don’t forget to follow me on Facebook, Instagram, and Pinterest for more delicious and easy-to-make recipes.
Print
Pineapple Quick Bread
- Total Time: 70 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pineapple Quick Bread is soft, moist, and bursting with tropical flavor! A touch of cream cheese and sour cream keeps it extra rich and tender, while a simple pineapple glaze adds the perfect finishing touch. Ideal for breakfast, dessert, or an afternoon snack.
Ingredients
For the Bread:
- 2 cups all-purpose flour
- 1 can (20 oz) crushed pineapple, drained (reserve 2 tbsp juice)
- ½ cup sour cream
- 1 cup sugar
- 3 oz cream cheese, softened
- 1 tsp baking soda
- 1 tsp salt
- 3 tsp vanilla extract
- 1 egg, beaten
For the Glaze:
- 1 ⅓ cups powdered sugar
- 2 tbsp pineapple juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray.
- Mix Wet Ingredients: In a large mixing bowl, cream together the sugar and softened cream cheese until smooth. Add the beaten egg, vanilla extract, and sour cream. Mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Add Pineapple: Fold in the drained crushed pineapple, ensuring an even distribution. Pour the batter into the prepared loaf pan.
- Bake: Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Make the Glaze: In a small bowl, whisk together powdered sugar and reserved pineapple juice until smooth.
- Glaze and Serve: Once the bread is completely cooled, drizzle the glaze over the top. Let it set before slicing and serving.
Notes
- For extra texture, fold in ½ cup shredded coconut or chopped macadamia nuts.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Quick Breads, Breakfast, Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Pineapple Quick Bread, Cream Cheese Bread, Tropical Loaf, Easy Breakfast Bread, Pineapple Dessert
