why make this recipe
Pineapple bread is a delightful treat that combines the sweet and tart flavors of pineapple with a soft, moist texture. It’s perfect for breakfast, as a snack, or even as a light dessert. This recipe is great for using up extra pineapple and will impress your family and friends with its tropical taste. Plus, it’s easy to make!
how to make Pineapple Bread
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple with juice – do not drain
- Optional: 1/2 cup shredded coconut or chopped nuts (like walnuts or pecans)
Directions:
- Preheat oven to 350°F (175°C). Lightly grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together dry ingredients: flour, baking powder, salt, and sugar.
- In another bowl, whisk wet ingredients: eggs, oil, vanilla, and the entire can of crushed pineapple with juice.
- Pour the wet mixture into the dry ingredients. Stir until just combined—don’t overmix. Fold in optional coconut or nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too fast, loosely tent with foil during the last 15–20 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
how to serve Pineapple Bread
Pineapple bread can be served warm or at room temperature. It’s delicious on its own, but you can also spread a bit of butter on each slice for added richness. Consider serving it with a side of fresh fruit for a refreshing meal.
how to store Pineapple Bread
To store pineapple bread, place it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for about a week. You can also freeze slices of pineapple bread. Wrap each slice tightly in plastic wrap and store it in a freezer bag for up to three months.
tips to make Pineapple Bread
- Make sure to measure your ingredients accurately for the best texture.
- Don’t overmix the batter; a few lumps are okay.
- If you like a sweeter bread, feel free to add more sugar or a bit of honey.
- Experiment with spices like cinnamon for extra flavor.
variation
You can customize this recipe by adding different mix-ins like dried fruit, chocolate chips, or replacing some of the flour with whole wheat flour for added nutrition.
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use crushed fresh pineapple, but make sure to drain any excess juice.
Q: Can I make this bread gluten-free?
A: You can try a gluten-free all-purpose flour mix. Make sure it has xanthan gum for best results.
Q: Why did my bread sink in the middle?
A: Overmixing the batter or adding too much liquid can cause the bread to sink. Ensure you mix just until combined.
Pineapple Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together dry ingredients: flour, baking powder, salt, and sugar.
- In another bowl, whisk wet ingredients: eggs, oil, vanilla, and the entire can of crushed pineapple with juice.
- Pour the wet mixture into the dry ingredients. Stir until just combined—don’t overmix. Fold in optional coconut or nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- If the top is browning too fast, loosely tent with foil during the last 15–20 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.