If you love recipes that require minimal effort but deliver maximum flavor, Pineapple Quick Bread is about to become your new favorite bake. This loaf is the perfect blend of sweet, moist, buttery, and bright — everything you want from a tropical-inspired treat that still feels comfortingly homey. Whether you’re a loyal pineapple fan or just want something fun and easy to add to your baking rotation, this bread is unbelievably rewarding and comes together with basic pantry staples.

Quick breads are beloved for a reason — no yeast, no kneading, no waiting. But pineapple quick bread takes this convenience and elevates it with a unique flavor profile that sets it apart from banana, zucchini, or pumpkin variants. Each slice is ultra-soft, delicately sweet, lightly tangy, and incredibly fragrant. When served warm, it practically melts in your mouth, and when enjoyed chilled, it becomes denser and even more flavorful.

This loaf works beautifully for breakfast, brunch, dessert, tea-time, or simple afternoon snacking. You can dress it up with glazes or toasted nuts, or keep it simple with a dusting of powdered sugar. It also freezes flawlessly, making it an excellent prep-ahead treat for busy weeks.

In this complete guide, you’ll find everything you need: ingredients, step-by-step instructions, variations, expert tips, serving ideas, and even storage recommendations. Whether you’re a seasoned baker or a total beginner, this recipe will deliver warm, tropical comfort straight from your kitchen.

Ingredients for Pineapple Quick Bread

1 ¾ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 eggs (large)
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup crushed pineapple with juice (not drained)
¼ cup sour cream or Greek yogurt (adds extra moisture)
½ teaspoon cinnamon (optional but recommended)
¼ cup shredded coconut (optional mix-in)

Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a standard 9×5 loaf pan or line it with parchment paper for easy removal.
Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon (if using).
Combine Wet Ingredients
In a separate bowl, whisk eggs, melted butter, sour cream, vanilla, and crushed pineapple (including all juices).
Make the Batter
Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing — a few small lumps are okay.
Add Optional Mix-ins
Stir in shredded coconut or chopped nuts if desired.
Transfer to Pan
Pour the batter into the prepared loaf pan and smooth the top.
Bake
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
Cool Completely
Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack. Allow to cool fully before slicing.

Why This Pineapple Quick Bread Works Every Time

This recipe is engineered to be foolproof and flavor-packed. The crushed pineapple provides not only fruity sweetness and a tropical aroma, but also continuous moisture that keeps the loaf soft for days. The sour cream creates tenderness, while the melted butter ensures richness without heaviness.

The combination of baking soda and pineapple acidity helps the loaf rise beautifully, creating a tender crumb with subtle golden edges. Whether you serve it plain or with cream cheese, each slice feels like a mini tropical getaway.

Tips for the Best Pineapple Quick Bread

1. Don’t Drain the Pineapple

The pineapple juice is what makes this loaf so moist. The acidity also helps activate the baking soda for extra lift.

2. Use Room-Temperature Ingredients

Cold eggs or cold sour cream can cause the melted butter to solidify, creating uneven texture.

3. Don’t Overmix the Batter

Once the flour is added, mix just until ingredients come together. Overmixing leads to a dense loaf.

4. Tent with Foil if Browning Too Quickly

Halfway through baking, check your loaf. If the top is browning too fast, cover loosely with foil.

5. Let It Cool Before Slicing

Warm bread may crumble. Cooling allows the crumb to set perfectly.

Flavor Variations

Pineapple Coconut Bread

Add ½ cup shredded coconut to the batter or sprinkle on top for a true tropical twist.

Pineapple Banana Bread

Replace ½ cup pineapple with mashed banana for an exotic hybrid loaf.

Pineapple Carrot Bread

Fold in ½ cup grated carrot for natural sweetness and extra moisture.

Glazed Pineapple Bread

Mix powdered sugar with pineapple juice to create a simple drizzle.

Nutty Pineapple Loaf

Add chopped walnuts, pecans, or macadamia nuts.

Serving Suggestions

Serve warm with salted butter.
Add a smear of cream cheese for a tangy contrast.
Top with a pineapple glaze or vanilla icing.
Pair with coffee, chai, or iced tea.
Use slices to make French toast for brunch.
Serve with whipped cream and fresh fruit as dessert.

Storage & Freezing

Room Temperature:
Store wrapped for 3–4 days.

Refrigerator:
Keeps up to one week.

Freezer:
Freeze whole or pre-sliced for up to 3 months. Wrap tightly in plastic, then foil.

Fun Facts About Pineapple

Pineapples were once a symbol of wealth and hospitality in Europe.
They don’t continue to ripen once harvested — they only soften.
The enzyme bromelain, naturally found in pineapple, helps break down proteins and tenderize meats.
Hawaii is iconic for pineapples, but most commercial pineapples are now grown in Costa Rica.