There’s something so comforting about a slice of warm, homemade pineapple bread.
The sweet tropical flavor, soft crumb, and golden crust remind me of summers spent at my grandmother’s kitchen table—where her pineapple loaf was always the first thing to disappear.
Why I Love This Recipe
Golden crust with buttery crumb
Naturally sweet from crushed pineapple
Super moist without needing extra syrup
No fancy tools required—just one bowl
Perfect for breakfast, snack, or gifting
What You’ll Need (Ingredient Highlights)
Butter – Melted butter gives the bread a tender, rich crumb.
Sugar – Classic white sugar balances the tang of the pineapple.
Eggs – These help bind the batter and add structure.
Flour – All-purpose flour keeps the bread soft and sturdy.
Baking powder + baking soda – The duo gives the loaf the perfect lift.
Crushed pineapple – Drained but still juicy, it’s the star flavor.
Vanilla extract – Adds warm, aromatic depth.
Pro Tips Before You Start
Drain the pineapple well – Too much liquid can make the loaf dense or soggy.
Don’t overmix the batter once the flour goes in. A gentle hand keeps it fluffy.
Use a light-colored pan to prevent over-browning on the edges.
Let it cool fully before slicing—this helps the crumb set and keeps it moist.
How to Make Pineapple Bread
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9x5x3-inch loaf pan with butter or non-stick cooking spray.
Set it aside while you make the batter.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat together the melted butter and sugar using a handheld or stand mixer until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the drained crushed pineapple and vanilla extract.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry mixture to the wet batter, mixing only until just combined.
Avoid overmixing—it’s okay if the batter looks a little lumpy.
Step 4: Pour and Bake
Spoon the batter into your prepared loaf pan.
Smooth the top with a spatula and place in the center rack of your preheated oven.
Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Enjoy
Allow the loaf to cool in the pan for about 10 minutes.
Carefully remove it and transfer to a wire rack to cool completely.
Slice and serve plain, or with a smear of butter or a sprinkle of powdered sugar!
What to Serve It With
This pineapple bread is so versatile! I love serving it:
Warm with salted butter
Alongside a tropical fruit salad
As a sweet brunch side with eggs and bacon
With a cup of strong coffee or cold brew
Variations / Substitutions
Add-ins: Try chopped walnuts, coconut flakes, or golden raisins for added texture.
Glaze it: Mix powdered sugar with pineapple juice for a simple drizzle.
Healthier twist: Use half whole wheat flour or substitute Greek yogurt for some of the butter.
Storage & Leftovers
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Stays fresh for up to 1 week.
Freezer: Wrap in plastic and foil, then freeze for up to 3 months.
Thaw at room temp before slicing.
FAQs
Can I use fresh pineapple instead of canned?
Yes! Just finely crush it and make sure to drain it well to avoid extra moisture.
Why is my bread dense?
Overmixing the batter or using too much liquid (undrained pineapple) can cause a dense texture.
Can I make this gluten-free?
Yes—use a 1:1 gluten-free all-purpose flour. It works beautifully in this recipe.
Can I turn this into muffins?
Absolutely! Bake in muffin tins at 350°F for 18–22 minutes, checking for doneness.
How do I know it’s done baking?
Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready.
Should I refrigerate pineapple bread?
Only if you want to keep it longer than a few days. It stores well at room temp for short periods.
Can I double the recipe?
Yes! Bake in two separate loaf pans and check for doneness around the 55–60 minute mark.
Final Thoughts
This pineapple bread recipe is proof that something simple can still be incredibly special.
With its buttery crumb, sweet pineapple notes, and golden crust, it’s a loaf that brings a bit of sunshine into any kitchen.
Whether you’re baking for loved ones or just for yourself, this is the kind of treat that always delivers smiles.
Moist and Easy Pineapple Bread Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Grease a 9x5x3-inch loaf pan and set aside.
- In a large bowl, cream together melted butter and sugar.
- Add eggs one at a time, mixing well after each.
- Stir in pineapple and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- See full steps with tips & photos → https://theboatshedcafe.com/moist-and-easy-pineapple-bread-recipe/
Notes
- Use canned crushed pineapple in juice (not syrup) and drain well to avoid excess moisture.
- Don’t overmix the batter—this helps keep the bread soft and tender.
- This loaf tastes even better the next day after the flavors meld.
