Here’s a detailed recipe for Pineapple Quick Bread along with a helpful FAQ section to cover common questions:
🍍 Pineapple Quick Bread Recipe
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional but recommended)
- ½ tsp ground nutmeg (optional)
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar (or ½ cup sugar + ½ cup brown sugar for richer flavor)
- ½ cup (120 ml) vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 cup (8 oz / 225 g) crushed pineapple, drained (reserve 2–3 tbsp juice for moisture)
- ½ cup (60 g) chopped walnuts or pecans (optional)
- ½ cup (60 g) shredded coconut (optional, for tropical flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a large bowl, beat eggs with sugar until light. Stir in oil, vanilla, and drained pineapple (plus a little reserved juice if batter seems too thick).
- Combine: Add dry ingredients into wet, mixing just until combined. Fold in nuts and/or coconut if using. Do not overmix.
- Bake: Pour batter into prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
❓ Pineapple Quick Bread FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes! Finely chop fresh pineapple and use the same amount. If it’s very juicy, reduce added liquid to avoid sogginess.
Q: Do I need to drain the crushed pineapple?
A: Yes, drain most of the liquid but keep 2–3 tbsp to maintain moisture. Too much liquid can make the bread dense.
Q: Can I make this bread healthier?
A: Substitute half the flour with whole wheat flour, replace sugar with coconut sugar or honey, and swap oil for unsweetened applesauce or Greek yogurt (though texture may be slightly denser).
Q: Can I add mix-ins?
A: Absolutely! Great options include:
- ½ cup raisins or dried cranberries
- ½ cup shredded carrots or zucchini (adds moisture & nutrition)
- A handful of chocolate chips for sweetness
Q: How do I store pineapple quick bread?
A: Wrap tightly in plastic wrap or foil and store at room temperature for 2–3 days. For longer storage, refrigerate up to 1 week or freeze slices up to 3 months.
Q: Can I make muffins instead of bread?
A: Yes! Pour batter into greased or lined muffin tins, filling ⅔ full, and bake at 350°F (175°C) for 18–22 minutes.
Q: My bread turned out dense—what went wrong?
A: Common reasons:
- Too much liquid from pineapple (not drained enough).
- Overmixing batter (develops gluten, making it tough).
- Old baking soda or powder.
Q: Can I glaze or frost this bread?
A: Yes! A simple glaze of powdered sugar + pineapple juice (or lemon juice) works beautifully. For extra richness, cream cheese frosting pairs very well.
Would you like me to also make a cream cheese glaze recipe to drizzle on top (like a tropical pineapple-cake vibe), or keep it as a simple quick bread?