Description
Try this easy pineapple quick bread recipe! Soft, moist, and packed with tropical flavor. Perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 2/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, undrained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup shredded coconut (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
In a separate medium bowl, beat eggs, then add oil and vanilla extract. Whisk until well combined.
Add the entire can of crushed pineapple with juice to the wet ingredients. Stir to combine.
Pour wet ingredients into dry ingredients. Fold together gently until just combined.
If using, fold in nuts and/or coconut.
Transfer batter to prepared loaf pan, smoothing the top with a spatula.
Bake for 60-65 minutes, or until a toothpick inserted in center comes out clean. Tent with foil if top browns too quickly.
Cool in pan for 10 minutes, then remove to wire rack to cool completely for at least 45 minutes before slicing.
Notes
This tropical quick bread stays moist for days thanks to the undrained crushed pineapple. For best results, allow the bread to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Bread, Dessert, Breakfast
- Method: Baking
- Cuisine: American, Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 23g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pineapple bread, tropical bread, sweet bread, quick bread, breakfast bread, fruit bread, easy baking, hawaiian-inspired, moist bread