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.