With pineapple, pineapple juice and a delicious glaze, this Pineapple Bread is a tropical explosion in your mouth. The perfect summer quick bread.
Pineapple is one of my favorite fruits and I absolutely love including it in recipes, savory and sweet.
This Pineapple Bread is a favorite, it is a great and easy way to include pineapple into a recipe that is super easy.
I love a good bread recipe, especially a quick bread. And with this feeling super tropical it is perfect for the summertime.
Although, I love pineapple all year long I eat this and make this Pineapple Bread all year long as well.
Moist, tender and just absolutely flavorful. All the things that you look for in baked goods and desserts!
If you are looking for a fun and fruity bread, you absolutely cannot pass up this Pineapple Bread.
Some of our other favorite bread recipes we have on our site include: Peanut Butter Banana Bread, Strawberry Ice Cream Bread and Apple Fritter Bread.
WHY THIS RECIPE WORKS:
- This is a quick bread, so no yeast or rising required.
- You can double the batch and make two loaves.
- This keeps really well, so you can save some for later.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Salted butter
Eggs
Vanilla extract
Greek yogurt
Pineapple juice
Crushed pineapple
Powdered sugar
HOW TO MAKE PINEAPPLE BREAD, STEP BY STEP:
- Preheat your oven to 350 degrees F and line a 9×5-inch loaf pan with parchment paper with an overhang, for easy removal, then spray with baking spray.
- In a small mixing bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream together the sugar and butter until fluffy, about 4-5 minutes.
- Add the eggs and vanilla and mix again until well combined.
- Add the Greek yogurt, pineapple juice, and crushed pineapple and mix until combined.
- Lastly, add the dry ingredients and mix until just combined, trying not to overmix.
- Pour the batter into the prepared loaf pan and spread to even out, if needed.
- Place in the oven and bake for 50-54 minutes or until a toothpick inserted comes out clean. If the bread is getting too dark for your preference you can tent it with foil loosely around 40 minutes.
- Remove from the oven and let the bread cool in the pan sitting on a wire cooling rack for 15 minutes.
- Slide a butterknife around the edges to help loosen up the bread a bit. Lift the cake onto the wire cooling rack, gently with the parchment overhang.
- While the bread is still warm, use a pastry brush to brush the juice on top of the bread. Let cool completely.
- Make the glaze by whisking the powdered sugar, vanilla extract and pineapple juice together. You can thin it out slightly by adding another ½ tablespoon of juice, if needed.
- Drizzle or spread over the cooled bread, slice, and enjoy.
CAN I MAKE THIS INTO A CAKE OR MUFFINS?
Yes! If you are not feeling the bread route this recipe can be made into muffins or a cake.
You can make this recipe in an 8–9-inch round pan instead of a loaf pan. The cooking time will be less, around 30 minutes.
You can make these into muffins by filling a muffin tin with liners about ¾ full. Bake for about 18 minutes.
DO I HAVE TO USE CRUSHED PINEAPPLE?
Yes, this is the best pineapple to use as it is very small and spreads out really well throughout the bread itself.
I do not recommend using pineapple tidbits as they are larger and heavier and will sink to the bottom of the bread and will not have a good distribution.
CAN I USE SOMETHING ELSE THAN GREEK YOGURT?
If you don’t normally have greek yogurt on hand, you can substitute sour cream for this recipe.
The flavor will still be the same and it will still give that moistness that this bread has.
DO I HAVE TO BRUSH MY BREAD WITH PINEAPPLE JUICE?
I highly recommend this step. It is like brushing your cake layers when baking with some simple syrup.
It really infuses some more pineapple flavor that soaks into the bread and it absolutely delicious.
You can skip this step if you want, but I really think that it is one of the best parts.
HOW TO STORE:
This Pineapple Bread can be stored in an airtight container in the refrigerator where it will keep for up to 3 days.
You can also freeze this bread, I recommend freezing before you put on the glaze.
This can be frozen stored in a freezer container where it will keep for up to 3 months.
To defrost, remove from the freezer to the countertop until thawed. Then make your glaze and serve.
TIPS AND TRICKS:
- Make sure you are using crushed pineapple for this recipe.
- I prefer using a baking spray with flour in it instead of just plain cooking spray.
- If this bread is baked in a dark colored pan, then your bread will brown faster.
- If baking in a glass pan reduce temperature to 325 F. Your cooking time should be about the same.
- If you use unsalted butter add ¼ teaspoon extra salt to the batter.
- You can sub sour cream in place of plain Greek yogurt.
- Easily double this recipe to have more on hand or save some for later.
- This can be made into a cake or muffins, see above on how to do that.
- You can freeze this recipe, see above on how to do that.
When it comes to that perfect fruity bread, you absolutely need to make this Pineapple Bread, you cannot go wrong.
If you like this recipe you might also like:
If you’ve tried this PINEAPPLE BREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pineapple Bread
Ingredients
Bread:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup salted butter softened
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup plain Greek yogurt room temperature
- 3 Tablespoons pineapple juice from the can of pineapple
- 1 cup crushed pineapple drained very well (reserve all the pineapple juice!)
Soak:
- 3 Tablespoons pineapple juice
Glaze:
- 1 ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 ½ Tablespoons reserved pineapple juice
Instructions
- Preheat your oven to 350 degrees F and line a 9×5-inch loaf pan with parchment paper with an overhang, for easy removal, then spray with baking spray.
- In a small mixing bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream together the sugar and butter until fluffy, about 4-5 minutes.
- Add the eggs and vanilla and mix again until well combined.
- Add the Greek yogurt, pineapple juice, and crushed pineapple and mix until combined.
- Lastly, add the dry ingredients and mix until just combined, trying not to overmix.
- Pour the batter into the prepared loaf pan and spread to even out, if needed.
- Place in the oven and bake for 50-54 minutes or until a toothpick inserted comes out clean. If the bread is getting too dark for your preference you can tent it with foil loosely around 40 minutes.
- Remove from the oven and let the bread cool in the pan sitting on a wire cooling rack for 15 minutes.
- Slide a butterknife around the edges to help loosen up the bread a bit. Lift the cake onto the wire cooling rack, gently with the parchment overhang.
- While the bread is still warm, use a pastry brush to brush the juice on top of the bread. Let cool completely.
- Make the glaze by whisking the powdered sugar, vanilla extract and pineapple juice together. You can thin it out slightly by adding another ½ tablespoon of juice, if needed.
- Drizzle or spread over the cooled bread, slice, and enjoy.
Notes
- Make sure you are using crushed pineapple for this recipe.
- I prefer using a baking spray with flour in it instead of just plain cooking spray.
- If this bread is baked in a dark colored pan, then your bread will brown faster.
- If baking in a glass pan reduce temperature to 325 F. Your cooking time should be about the same.
- If you use unsalted butter add ¼ teaspoon extra salt to the batter.
- You can sub sour cream in place of plain Greek yogurt.
- Easily double this recipe to have more on hand or save some for later.
- This can be made into a cake or muffins, see above on how to do that.
- You can freeze this recipe, see above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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