Pineapple Quick Bread

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Indulge in the tropical delight of Pineapple Quick Bread, a perfect fusion of moist, tender crumb and the sweet tang of pineapple. This easy-to-make recipe combines pantry staples with vibrant crushed pineapple, creating a loaf that’s both refreshing and comforting. The addition of a luscious pineapple glaze takes it to the next level, offering a burst of flavor in every bite. Whether you’re looking for a unique breakfast treat, a delightful afternoon snack, or a crowd-pleasing dessert, this Pineapple Quick Bread is sure to impress and become a favorite in your baking repertoire.


  • Salt: ⅛ teaspoon
  • Butter (softened): ½ cup
  • Crushed Pineapple (drained, liquid reserved): 1 cup
  • Large Eggs: 2
  • All-purpose Flour: 1 ½ cups
  • Pineapple Liquid (from crushed pineapple can): ¼ cup
  • Granulated Sugar: ¼ cup
  • Milk: 2 tablespoons
  • Baking Powder: 2 teaspoons

For the Glaze:

  • Pineapple Liquid (from crushed pineapple can): 2 tablespoons
  • Confectioners Sugar: 1 cup
  • Vanilla Extract: 1 teaspoon


  1. Preheat the oven to 350°F (175°C).
  2. Sift together the flour, salt, and baking powder in a medium-sized mixing bowl.
  3. In a separate mixing bowl, beat the softened butter and granulated sugar until smooth.
  4. Add the eggs to the butter and sugar mixture, mixing thoroughly.
  5. Gradually alternate between adding the reserved ¼ cup of pineapple liquid and the sifted dry ingredients to the mixture, ensuring they integrate smoothly.
  6. Stir in the milk.
  7. Gently fold in the crushed pineapple.
  8. Pour the batter into a greased loaf pan, spreading it evenly.
  9. Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean.
  10. Cool the loaf in the pan for 10-15 minutes, then transfer to a cooling rack to finish cooling.
  11. Prepare the glaze by mixing the pineapple liquid, confectioners sugar, and vanilla extract until smooth.
  12. Drizzle the glaze over the fully cooled loaf and let it set before serving.

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