Name: Pineapple Quick Bread for Sweet Easy Recipes
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 2 large eggs; 1 cup granulated sugar; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 (20-ounce) can crushed pineapple, undrained

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Sometimes you just want to bake something cozy and simple, right? Well, that’s how this pineapple quick bread happened. I had a can of crushed pineapple staring me down from the pantry shelf, like it knew it had purpose. And boy, did it ever. I grabbed it, stirred up some basic ingredients, and what came out of the oven was golden, tender, and—let’s be real—gone in a day. This recipe has become one of those go-to solutions when I’m short on time but still want that warm, sweet smell filling my kitchen. It’s the kind of bake you can throw together without overthinking. No mixer needed, no stress, no weird ingredients. Just pineapple, flour, sugar, eggs, and some pantry magic. We’ve sliced it for breakfast, wrapped it in foil for road trips, and even toasted leftovers with butter (if we’re lucky enough to have leftovers). So if you’re after sweet easy recipes that don’t demand too much but deliver big flavor? This one’s a keeper.

1) Key Takeaways
2) Easy Pineapple Quick Bread Recipe
3) Ingredients for Pineapple Quick Bread
4) How to Make Pineapple Quick Bread
5) Tips for Making Pineapple Quick Bread
6) Making Pineapple Quick Bread Ahead of Time
7) Storing Leftover Pineapple Quick Bread
8) Try these Bread Recipes next!
9) Pineapple Quick Bread
10) Nutrition

1) Key Takeaways

This pineapple quick bread is made with crushed pineapple and pantry staples
One bowl, no mixer required, and under 10 minutes of prep
Perfect for breakfast, snacking, or sharing with family
It stores well and can be frozen for later

2) Easy Pineapple Quick Bread Recipe

Let me tell you, this pineapple quick bread recipe didn’t come from a gourmet magazine. It came from my pantry on a rainy afternoon when I didn’t want to leave the house. I saw a can of crushed pineapple and thought, why not? What came out of the oven felt like a sweet little miracle. Golden edges, soft center, and that subtle tang of pineapple in every bite. And yes, the house smelled like a bakery in paradise.

You don’t need fancy tools or exotic ingredients. You just need a bowl, a whisk, and that can of pineapple. From mixing to baking, the process is straightforward and won’t take more than ten minutes to throw together. It’s one of those sweet easy recipes that lives up to the name. Great with coffee, better with friends, and perfect with nothing at all except a moment of peace.

So if you’re after quick and easy recipes that don’t sacrifice taste or comfort, this one has your back. We’ve served it at brunch, wrapped it for lunchboxes, and, yes, eaten it straight out of the pan. No shame. Just joy.

3) Ingredients for Pineapple Quick Bread

All-purpose flour gives the bread its sturdy structure without weighing it down. It’s the dependable base that holds everything together without stealing the spotlight from the pineapple.

Baking soda reacts with the acidity of the pineapple to lift the bread. You’ll get that soft crumb without needing any extra fluff.

Salt sharpens every flavor. Just a bit wakes everything up and keeps the sweetness from going flat.

Ground cinnamon adds warmth and a little spice. It’s subtle, not overpowering—just enough to make each bite a little cozier.

Eggs bind the mix and give the bread richness. Think of them as the glue that keeps your delicious chaos from falling apart.

Granulated sugar keeps the bread sweet but not overwhelming. You want pineapple flavor to shine, not get lost in a sugar overload.

Vegetable oil makes the crumb tender. Butter adds flavor, sure, but oil gives you that moist texture that keeps the bread soft for days.

Vanilla extract lifts the flavor and pairs beautifully with the fruit. Just a splash does the trick.

Crushed pineapple with juice is the star. It adds sweetness, moisture, and a gentle tang that cuts through the richness. Don’t drain it—trust me on this.

4) How to Make Pineapple Quick Bread

Step 1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan. No need for perfection—just make sure the corners are covered so nothing sticks.

Step 2. In a big bowl, whisk your flour, baking soda, salt, and cinnamon together. It’s like making the dry team meet before the wet team shows up to the party.

Step 3. In another bowl, crack in the eggs, then add the sugar, oil, and vanilla. Stir until smooth. This part smells amazing and looks like sunshine in a bowl.

Step 4. Add the pineapple—juice and all—into the wet ingredients and stir it gently. The juice adds that tropical moisture magic.

Step 5. Combine the wet and dry ingredients. Stir just until everything’s blended. Overmixing makes bread sad and dense, so keep it casual.

Step 6. Pour the batter into your greased pan. Smooth the top a little if you like, but don’t stress about it. Rustic is charming.

Step 7. Bake for 50–60 minutes. When a toothpick inserted into the center comes out clean or with a few crumbs, you’re golden.

Step 8. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slicing too soon leads to crumbs and regret.

5) Tips for Making Pineapple Quick Bread

Don’t overmix. Once the wet and dry ingredients meet, stir until you don’t see any streaks of flour. That’s it. Mixing like you’re in a workout class will only toughen the texture.

Use the pineapple juice. It might seem like too much moisture, but it’s not. That juice brings in sweetness and a soft, lovely crumb. Draining it would be like making soup and skipping the broth.

Line your loaf pan with parchment if you’re worried about sticking. Personally, I skip it most days and just spray the pan, but if you’re gifting the loaf, parchment gives you that pro look.

6) Making Pineapple Quick Bread Ahead of Time

You can absolutely make this ahead. I’ve baked it at night, wrapped it in foil, and it still tastes perfect the next day—maybe even better. The flavors get cozier together while it rests.

Let it cool completely before wrapping. If you trap steam inside, you’ll end up with soggy edges and that’s not the kind of surprise we like.

If you’re slicing ahead, wait until it cools, then wrap individual pieces. Perfect for grab-and-go breakfast or sneaky midnight snacks. Just don’t forget which shelf you hid it on.

7) Storing Leftover Pineapple Quick Bread

This sweet bread stores like a dream. Just wrap it tightly in foil or pop it in an airtight container. Leave it on the counter if you’ll eat it within three days.

For longer storage, the fridge works fine. It’ll last about a week there, but let it come to room temp before you slice—it tastes way better that way.

You can also freeze it. Wrap the whole loaf or slices in plastic, then foil, then into a freezer bag. It’ll last two months easy. Thaw overnight and toast if you want to pretend it’s fresh-baked again.

8) Try these Bread Recipes next!

9) Pineapple Quick Bread