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Sweet Tropical Bread

By: Casey Updated on Mon, 20 Jan 2025 20:06:41 GMT Irresistible Desserts
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Casey, recipe creator at Cooking with Casey
By Casey

Casey shares simple, delicious recipes and inspiring stories, making cooking fun and accessible for all.

Updated on Mon, 20 Jan 2025 20:06:41 GMT

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A freshly baked loaf cake topped with pineapple chunks and a sweet glaze sits on a wooden serving board. Pin it
A freshly baked loaf cake topped with pineapple chunks and a sweet glaze sits on a wooden serving board.

Let me share my favorite Pineapple Quick Bread recipe that brings a taste of the tropics right to your kitchen! This bread is incredibly moist and tender with bursts of sweet pineapple in every bite. I love how simple it is to make but tastes like something special perfect for breakfast snacks or dessert.

What Makes It Special

What I love about this bread is how that bright pineapple flavor shines through making every slice taste like sunshine. The fruit keeps everything so moist and when you add that sweet glaze on top it's absolutely irresistible. It's become my go-to recipe when I want something a little different from regular quick breads.

What You'll Need

  • For the Bread:
    • All-purpose flour (1 ½ cups)
    • Just a pinch of salt
    • Baking powder for lift
    • Soft butter for richness
    • Sugar for sweetness
    • Fresh eggs
    • Crushed pineapple well drained
    • Pineapple juice
    • A splash of milk
  • For the Glaze:
    • Powdered sugar
    • More pineapple juice
    • Pure vanilla extract
A moist cake topped with pineapple chunks and a glossy icing, presented on a wooden board.
A moist cake topped with pineapple chunks and a glossy icing, presented on a wooden board.

Let's Start Baking

Get Ready:
Heat your oven to 350°F grease your loaf pan.
Mix Your Dry Team:
Sift your flour salt and baking powder together.
Cream With Love:
Beat that butter and sugar until it's light and fluffy.
Build Your Batter:
Add eggs then alternate wet and dry ingredients fold in your pineapple.
Time to Bake:
Pour into your pan bake until golden and perfect about 50-55 minutes.

The Perfect Finish

While your bread cools mix up that amazing glaze with powdered sugar pineapple juice and vanilla. Once everything's cool drizzle it all over the top let it set before slicing it's worth the wait!

Make It Your Own

I love playing with this recipe! Sometimes I add chopped pecans or coconut flakes for crunch. A dash of cinnamon makes it cozy or try it vegan with plant-based swaps it's so adaptable.

My Best Tips

Really drain that pineapple well extra moisture changes everything. Don't overmix your batter we want it tender. Always check for doneness with a toothpick and store it right to keep it fresh.

How to Enjoy It

This bread is perfect with morning coffee or afternoon tea. Sometimes I add a dollop of whipped cream for dessert. Try it lightly toasted with butter it's amazing!

Quick Answers

  • Fresh pineapple works great just dice it small and drain well
  • Need gluten-free? Use your favorite blend with xanthan gum
  • Freezes beautifully for up to 3 months
  • Dense bread usually means too much mixing or liquid

Frequently Asked Questions

Can I use fresh pineapple?

Canned works best as it's more consistent in moisture. Fresh may make bread too wet.

How do I store this bread?

Store in airtight container at room temp for 3 days or refrigerate up to a week.

Can I skip the glaze?

Yes, bread is delicious even without glaze, but glaze adds extra pineapple flavor.

Can I freeze this bread?

Yes, wrap well and freeze up to 3 months. Glaze after thawing.

Why drain the pineapple?

Too much liquid makes bread dense. Save juice for glaze and batter.

4.30 from 241 votes

Pineapple Quick Bread

Prep Time:
15 Minutes
Cook Time:
55 Minutes
Total Time:
70 Minutes
Servings:
8
A freshly baked loaf cake topped with pineapple chunks and a sweet glaze sits on a wooden serving board.
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Tender quick bread loaded with crushed pineapple and topped with a sweet pineapple glaze. A tropical twist on classic quick bread.

Ingredients

  • 1 1/2 cups all-purpose flour.
  • 1/8 tsp salt.
  • 2 tsp baking powder.
  • 1/2 cup unsalted butter, softened.
  • 1/4 cup granulated sugar.
  • 2 large eggs.
  • 1 cup crushed pineapple, drained (reserve juice).
  • 1/4 cup pineapple juice (from can).
  • 2 tbsp milk.
  • 2 tbsp pineapple juice (from can).
  • 1 cup powdered sugar.
  • 1 tsp vanilla extract.

Instructions

1.

1. Preheat: Heat oven to 350°F. Grease loaf pan.

2.

2. Sift Dry Ingredients: Sift flour, salt, baking powder together.

3.

3. Cream Butter And Sugar: Cream butter and sugar until fluffy.

4.

4. Add Eggs: Beat in eggs one at a time.

5.

5. Combine Ingredients: Alternately add pineapple juice and dry ingredients to butter mixture.

6.

6. Mix Milk And Pineapple: Stir in milk, fold in drained pineapple.

7.

7. Bake: Pour into pan, bake 50-55 minutes until done.

8.

8. Cool: Cool 10-15 minutes in pan, then remove to rack.

9.

9. Glaze: Mix glaze ingredients, pour over cooled bread.

Notes

  1. Use canned pineapple for best results.
  2. Can freeze unglazed bread.
  3. Drain pineapple well to prevent dense bread.

Tools You'll Need

  • Loaf pan.
  • Electric mixer.
  • Mixing bowls.
  • Sifter.
  • Cooling rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat/Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 310
  • Total Fat: 12 g
  • Total Carbohydrate: 48 g
  • Protein: 4 g