Pineapple Bread

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Golden, moist, and bursting with tropical sweetness, Pineapple Bread is a delightful twist on classic quick bread. With its rich, buttery crumb and juicy bits of pineapple in every bite, this loaf brings sunshine to your table, no matter the season. Whether served with a morning coffee or offered as a simple dessert, it’s bound to win hearts with its sweet-tart flavor and irresistible aroma.

Perfect for using up canned pineapple or ripe fresh slices, this recipe is both accessible and rewarding. A light drizzle of glaze on top adds just the right amount of decadence, elevating a humble loaf into a bakery-worthy treat. It’s the kind of bake that doesn’t last long on the counter—people keep coming back for “just one more slice.”

Why You’ll Love This Pineapple Bread

• Moist, rich texture with bursts of real pineapple
• Simple pantry ingredients
• One bowl, easy cleanup
• Great for breakfast, snacks, or dessert
• Kid-friendly and freezer-friendly

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Preparation Phase & Tools to Use

To make Pineapple Bread, you’ll need a few essential kitchen tools:

• Mixing Bowl: A large bowl helps you combine everything evenly without spilling.
• Whisk & Spatula: For mixing the wet and dry ingredients smoothly and scraping every bit of batter.
• Loaf Pan (9×5 inch): This ensures the bread bakes evenly and gets that golden crust.
• Cooling Rack: Critical for cooling the bread completely so it doesn’t turn soggy.
• Toothpick or Cake Tester: Essential for checking doneness without cutting the loaf.

Each tool plays a key role in achieving a moist yet structured loaf with a beautiful finish.

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Preparation Tips

For the best results, drain your pineapple well to avoid excess moisture, but don’t squeeze it dry—some juice helps flavor the bread. Let your eggs and butter come to room temperature before mixing, as this helps with even incorporation and a better crumb. Don’t overmix the batter; stir just until the dry ingredients disappear to keep the loaf soft. And always grease your pan generously or line it with parchment paper to prevent sticking.

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Ingredients for this Pineapple Bread

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream (or Greek yogurt)
• 1 1/4 cups crushed pineapple, well-drained (reserve 2 tablespoons juice)

Optional Glaze:

• 1/2 cup powdered sugar
• 1–2 tablespoons reserved pineapple juice

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper for easy removal. Set aside.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening and helps prevent clumps in your batter.

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Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until the mixture is light and fluffy. This creates air pockets for a tender loaf.

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Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.

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Step 5: Fold in the Sour Cream and Pineapple

Using a spatula, gently mix in the sour cream followed by the crushed pineapple. Be sure the pineapple is evenly distributed without overmixing.

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Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing, which can make the bread dense.

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Step 7: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil at the 40-minute mark if the top is browning too quickly.

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Step 8: Cool and Glaze

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Mix powdered sugar with pineapple juice to make the glaze, then drizzle over the cooled bread.

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Notes

This pineapple bread is versatile—serve it plain, with a glaze, or even toasted with a pat of butter. You can swap sour cream with plain Greek yogurt without sacrificing moisture. For added texture and flavor, consider folding in chopped nuts like pecans or walnuts. If using fresh pineapple, chop it finely and drain well to prevent sogginess. This loaf gets even better the next day as the flavors settle and deepen.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can make your bread tough. Always fold until just combined.
• Not draining the pineapple properly: Excess liquid can cause the bread to become soggy or not cook through.
• Baking at the wrong temperature: Always preheat your oven and use an oven thermometer for accuracy.
• Removing from pan too early: Let the bread rest at least 10 minutes in the pan to prevent it from falling apart.
• Skipping the glaze: While optional, the glaze adds a burst of sweetness and a lovely visual touch.

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Storage Instructions

Store pineapple bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week or freeze it (sliced or whole) for up to 2 months. When ready to enjoy, thaw at room temperature or warm slightly in the microwave or oven.

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Estimated Nutrition

Per slice (based on 10 servings, without glaze):

• Calories: 265
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 36g
• Sugar: 18g
• Protein: 3g
• Fiber: 1g
• Sodium: 210mg

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Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, just make sure it’s finely chopped and well-drained.

Can I make this bread gluten-free?

Yes, substitute with a 1:1 gluten-free baking flour blend.

How do I prevent the bread from sticking to the pan?

Grease the pan well or line it with parchment paper for easy removal.

Can I add coconut or nuts?

Absolutely! Shredded coconut or chopped nuts pair wonderfully with the pineapple.

Is it okay to skip the glaze?

Of course. It’s optional, but adds extra sweetness and visual appeal.

How do I know when the bread is done?

Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready.

Can I double the recipe?

Yes, just use two loaf pans and rotate them halfway through baking for even results.

What type of sour cream should I use?

Full-fat sour cream gives the best texture, but light versions can also work.

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Conclusion

Pineapple Bread is the perfect combination of simple ingredients and bright, tropical flavor. Whether you’re baking for a weekend brunch, gifting to a friend, or just treating yourself, this easy loaf delivers every time. It’s the kind of recipe that becomes a go-to favorite—and a guaranteed crowd-pleaser.

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