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Pineapple Bread Recipe

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4 from 71 reviews

Delight in this moist and flavorful Pineapple Bread that perfectly balances the sweetness of crushed pineapple with a light vanilla glaze. This quick and easy recipe yields a tender loaf with a subtle tropical twist, ideal for breakfast, snack time, or dessert.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Bread

  • 3/4 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup pineapple syrup (from canned pineapple)
  • 2 tablespoons whole milk
  • 1 cup crushed pineapple, drained (reserve syrup)

Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons pineapple syrup (plus more as needed)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch by 4-inch loaf pan with butter or non-stick spray, or line it with parchment paper to ensure easy removal of the bread.
  2. Cream Sugar and Butter: In a large mixing bowl, whisk together the granulated sugar and softened unsalted butter until the mixture is bright and fluffy. This can take about 3-5 minutes using a hand mixer or whisk.
  3. Add Eggs: Crack eggs into the bowl one at a time, mixing thoroughly after each addition to incorporate fully into the buttery sugar base, ensuring an even texture.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
  5. Mix Batter: Add half of the dry ingredients along with the 1/4 cup pineapple syrup to the egg mixture and gently mix to combine. Then add the remaining flour mixture along with the 2 tablespoons of whole milk, stirring just once more. Finally, fold in the drained crushed pineapple gently with a spoon or rubber spatula; avoid overmixing to keep the bread tender and prevent density.
  6. Bake Bread: Pour the prepared batter into the greased loaf pan and place it on the middle rack of your preheated oven. Bake for 45 to 55 minutes, or until the bread is set in the middle and golden brown on top. Check doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, tent the loaf with aluminum foil.
  7. Cool Bread: Remove the bread from the oven and allow it to rest in the pan for about 10 minutes, then invert onto a wire rack to cool completely to room temperature.
  8. Prepare Glaze: Whisk together powdered sugar, vanilla extract, and 2 tablespoons of pineapple syrup in a small bowl until smooth. If the glaze is too thick, add more pineapple syrup until desired consistency is reached.
  9. Glaze the Bread: Spread the glaze evenly over the cooled bread, allowing it to set before slicing and serving for a sweet finishing touch.

Notes

  • Do not overmix the batter once the flour and liquids are combined to avoid a dense texture.
  • Reserve the pineapple syrup from the canned pineapple for use in the batter and glaze to enhance flavor.
  • If you prefer a tangier pineapple flavor, add a teaspoon of lemon juice to the glaze.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • To keep the glaze fresh, apply just before serving.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/pineapple-bread-recipe/