Perfectly Moist Pineapple Bread Recipe You’ll Love
This pineapple bread recipe creates a soft, golden loaf full of crushed pineapple, warm cinnamon, and cozy brown sugar. It’s a tropical-inspired quick bread that’s tender, easy to make, and perfect for breakfast, snack time, or dessert.
Equipment
- 9 × 5-inch loaf pan
- Mixing bowl
- Whisk or wooden spoon
- Rubber spatula
- Parchment paper
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 can 20 oz crushed pineapple in juice, undrained
- 2 large eggs
- ½ cup neutral oil e.g., canola or avocado
- 1 teaspoon pure vanilla extract
Optional Add-Ins:
- ½ cup chopped toasted pecans
- ½ cup sweetened shredded coconut
- 1 ripe banana mashed
Instructions
- Preheat oven to 350°F (177°C). Grease and line a 9 × 5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, both sugars, baking powder, baking soda, salt, and cinnamon.
- Add pineapple with juice, eggs, oil, and vanilla. Stir gently until just combined.
- Fold in any optional add-ins without overmixing.
- Pour batter into the pan and smooth the top.
- Bake for 50–60 minutes, covering with foil during the last 10 minutes if the top browns too quickly.
- Cool in pan for 10–15 minutes, then lift out and cool completely on a wire rack before slicing.
Notes
Be sure to use crushed pineapple in juice, not syrup, for the right flavor and moisture balance. Don’t drain the juice—it's key to this recipe’s texture.