Pineapple Quick Bread

Pineapple Quick Bread 🍍🍞

No yeast, no waiting! A moist, tropical-inspired loaf with juicy pineapple chunks—ready in 1 hour!

Prep Time: 10 mins | Bake Time: 50-55 mins | Total Time: 1 hour
Servings: 1 loaf (8-10 slices)

🧾 Ingredients:

• 2 cups (250g) all-purpose flour

• ½ cup (100g) granulated sugar

• ¼ cup (50g) brown sugar (or more granulated sugar)

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (optional)

• 1 (8 oz) can crushed pineapple, undrained (or 1 cup fresh pineapple, finely chopped)

• 2 large eggs, room temperature

• ½ cup (120ml) vegetable oil (or melted coconut oil)

• 1 tsp vanilla extract

• ½ cup (60g) chopped walnuts or pecans (optional)

For the Glaze (Optional):

• ½ cup (60g) powdered sugar

• 1-2 tbsp pineapple juice (or milk)

📝 Instructions:

1️⃣ Prep & Mix:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

2. In a large bowl, whisk flour, sugars, baking powder, baking soda, salt, and cinnamon.

3. In another bowl, mix pineapple (with juice), eggs, oil, and vanilla.

4. Pour wet ingredients into dry ingredients, stirring just until combined (don’t overmix). Fold in nuts (if using).

2️⃣ Bake:

1. Pour batter into the loaf pan. Bake 50-55 mins until a toothpick comes out clean.

2. Cool in the pan for 10 mins, then transfer to a wire rack.

3️⃣ Glaze (Optional):

• Whisk powdered sugar and pineapple juice until smooth. Drizzle over cooled bread.

🌟 Pro Tips:

• Extra moist: Add ½ cup shredded coconut to the batter.

• Less sweet: Reduce sugar to ⅓ cup total.

• Storage: Keeps for 3 days at room temp or freeze for up to 1 month.

Sweet, tangy, and perfect with coffee or tea! ☕🌴 Let me know if you bake it! 😊