Pineapple Bread Recipe

This moist, tropical pineapple bread is slightly sweet, buttery, and packed with juicy pineapple chunks. Perfect for breakfast, a snack, or dessert!

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Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional, for warmth)

Wet Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream or Greek yogurt (for extra moisture)
• 1 (8 oz) can crushed pineapple, drained (reserve 2 tbsp juice)

Optional Add-ins:

• 1/2 cup chopped nuts (pecans or walnuts)
• 1/2 cup shredded coconut

Instructions

1. Preheat & Prepare:

• Preheat oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan and line with parchment paper.

2. Mix Dry Ingredients:

• In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

3. Cream Butter & Sugar:

• In a separate bowl, beat butter and sugar until light and fluffy (about 2 minutes).
• Add eggs one at a time, mixing well after each.
• Stir in vanilla extract and sour cream/Greek yogurt.

4. Combine & Fold:

• Gradually mix dry ingredients into wet mixture until just combined.
• Fold in drained pineapple (and nuts/coconut if using).

5. Bake:

• Pour batter into the prepared loaf pan.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes, then transfer to a wire rack.

6. Optional Pineapple Glaze:
Mix 1/2 cup powdered sugar with 2 tbsp reserved pineapple juice, then drizzle over cooled bread.

Cooking Tips

✔ Extra Moisture – Don’t over-drain the pineapple; a little juice keeps the bread soft.
✔ Golden Crust – Brush the top with melted butter before baking.
✔ Storage – Store in an airtight container for 3 days at room temp or freeze for 2 months.

Prep Time: 15 min

Cook Time: 55 min

Cuisine: American

Enjoy this sweet, fruity pineapple bread with coffee, tea, or a tropical spread of butter!

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