Pineapple Quick Bread is sweet, moist and absolutely delicious, especially with a simple pineapple glaze on top! This quick bread recipe is made with crushed pineapple, cream cheese, sour cream and a few other basic ingredients.
This Pineapple Quick Bread is one of my absolute favorite quick bread recipes – the consistency is so moist and the crushed pineapple adds the perfect amount of flavor and sweetness.
Quick Breads are so fast and easy to make and there is nothing better than a slice of fresh, homemade bread! Quick breads don’t require any yeast so you don’t need to wait for them to rise before baking.
How to make the best quick breads
There are a couple of tips that will help you to get the perfect pineapple quick bread every time!
- Make sure to use the right bread pans! The recipe for this quick bread is written for a regular sized bread pan which is 9.5″X5″. You can use two smaller pans if you’d like, just adjust the cooking time to about 45 minutes.
- If you use non-stick pans, you won’t want to use any cooking spray, but if you are not using non-stick pans, make sure to use a baking spray like this one or line the pans with parchment paper so your bread doesn’t get stuck to the pan! There is nothing worse than making a beautiful loaf of bread and having the whole thing fall apart when you try to get it neatly out of the pan!
- Make sure to test the middle of the bread at the end of the cooking time – I like to use one of these for that! If your bread is still gooey in the middle, bake for a few more minutes. If the edges and the top are starting to look too brown and the middle isn’t done yet, go ahead and put some foil over the bread for the last few minutes of baking until the bread is done in the center. This will prevent the outside from burning, but still allow the middle to cook all the way through.
- Also, make sure that you don’t over mix the batter. You can blend the wet ingredients well and the dry ingredients as much as you want when they are separate, but once you put them together, you want to mix just enough to combine them.
Best Bread Pan?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
Ingredients in Pineapple Quick Bread
Flour – I use all-purpose flour, but bread flour works too. You can swap out some or all of the flour with whole wheat flour, but the consistency and texture of the bread will change.
Baking soda – One teaspoon of baking soda provides the leavening agent for the bread. For best results, make sure it isn’t old or expired.
Salt – Just a teaspoon of salt helps to bring out all of the other flavors in the bread.
Cream cheese – You can use regular, low-fat or non-fat cream cheese. Just make sure that the cream cheese is softened to room temperature before adding to the batter.
Sugar – Granulated sugar adds most of the sweetness to the bread.
Vanilla extract – Adds great flavor to the bread. The higher the quality of the vanilla, the better!
Egg – Just one egg helps bind everything together. Beat the egg with a fork for a few seconds before adding to the other ingredients.
Sour cream – A half cup of sour cream provides extra flavor and moisture to the bread. I often swap this out with plain or vanilla Greek yogurt.
Crushed pineapple – You will need a 20 ounce can of crushed pineapple. Drain really well with a mesh strainer and reserve the juice, since you will be using some of it to make the glaze. Press on the pineapple and even dab with a paper towel to remove the extra moisture- if you don’t drain it well, the bread might have too much moisture and not bake properly.
How to make Pineapple Quick Bread
Mix the flour, baking soda and salt together in a medium mixing bowl.
In a separate bowl, beat egg, sugar, cream cheese and vanilla until smooth.
Add flour mixture and mix well.
Add the sour cream and mix just until combined. Stir in the crushed pineapple.
Pour into a greased bread pan and bake at 350° for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for about 15-20 minutes and then let it cool the rest of the way on a wire rack.
This bread is delicious on it’s own, but you can also add a simple glaze if you want a little bit of extra sweetness!
How to make a simple pineapple glaze
Mix 1 1/2 cups powdered sugar with about 2-3 tablespoons of the reserved pineapple juice. Drizzle over the top of the bread after you have removed it from the bread pan. The drizzle can be added while the bread is warm or after it has cooled.
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
PINEAPPLE QUICK BREAD
Ingredients
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 3 oz. cream cheese softened
- 1 cup sugar
- 2 tsp. vanilla extract
- 1 large egg beaten
- ½ cup sour cream
- 1 20 oz can crushed pineapple, drained (save 2-3 Tbsp of the juice for the glaze)
GLAZE
- 1 ½ cups powdered sugar
- 2-3 tbsp reserved pineapple juice
Instructions
- Mix the flour, baking soda and salt together in a medium mixing bowl.
- In a separate bowl, beat egg, sugar, cream cheese and vanilla until smooth.
- Add flour mixture and mix well. Add the sour cream and mix just until combined. Stir in the crushed pineapple.
- Pour into a greased bread pan and bake at 350° for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in pan for about 15-20 minutes and then let it cool the rest of the way on a wire rack.
GLAZE
- Mix powdered sugar and pineapple juice together and drizzle over bread.
Video
Nutrition
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Can quick bread be made into muffins?
Any quick bread recipe can easily be converted into a muffin recipe! Make the batter as indicated and then pour into a greased muffin pan. This pineapple quick bread recipe will yield 12 regular sized muffins or 24 mini muffins. Bake at 350° for 30-35 minutes. The easiest way to make muffins is using a cookie scoop. A large scoop works perfectly for large muffins and a smaller cookie scoop works great for mini muffins – no more messy pouring or trying to get the exact same amount in each well of the muffin tin!
Can you freeze quick bread?
Quick bread can be frozen for up to 3 months. Make sure the bread is completely cooled before wrapping the entire loaf in plastic wrap and then place the wrapped bread in aluminum foil or in a freezer bag. To thaw, leave in plastic and set at room temperature until completely thawed through. Add the glaze after thawing the bread, right before serving.
Is quick bread healthy?
Quick breads generally have a high sugar content, but there are things you can do to make the bread a little bit healthier.
- Reduce the sugar. The pineapple in this quick bread recipe adds a lot of sweetness so you can cut out half of the sugar and you may not even miss it!
- Substitute the sour cream with greek yogurt. Plain greek yogurt adds a bit of protein and is a great swap for sour cream.
- Skip the glaze. This bread is delicious without the glaze – I promise!
- Swap all or part of the flour with whole wheat flour. This swap is one that will be noticeable, especially if you swap all of the flour. The consistency will be different and the flavor will change, but it will still be yummy!
More amazing quick bread recipes that we love:
- Sweet Coconut Quick Bread
- Best Zucchini Bread recipe
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread
- Lemon Buttermilk Quick Bread
- Caramel Apple Quick Bread
- Cinnamon Raisin Quick Bread
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread
Pineapple Quick Bread is sweet, moist and absolutely delicious, especially with a simple pineapple glaze on top! This quick bread recipe is made with crushed pineapple, cream cheese, sour cream and a few other basic ingredients.
Sandy says
OMGOSH!!! I made that recipe exactly the way you had it written I even used a paper towel to help sop up the juice that was left in the pineapple it came out perfect my husband loves this cake he says I could make one every day I may not get him through the door thank you can’t wait to try more recipes
Nicole says
Haha that’s great! 🙂
Gale Payne says
I love your recipes they all look scrumptious I can’t wait to try them thank you so much for posting them I can’t wait thank you
Nicole says
We do what we can 😉 thanks so much for reading our recipes, it’s what keeps us going
Christine says
Thank you! I made this today, before it had a chance to totally cool, my neighbor drops by and decided she liked it more than I do and took it! I didn’t mind, I don’t need the added calories, lol. Anyway, she called and asked for the recipe, they loved the cake!
RNewton says
could you substitute some of the pineapple with blueberries? If so, what portions of each?
Or I know some people are on medications that prevent them from eating pineapple or they are allergic to it.
Nicole says
you can omit the pineapple entirely and add in 1-2 cups of blueberries or for a combo with both pineapple and blueberries I would maybe do 1 cup of blueberries and 1/2 a can of pineapple so that you still get great flavor from both in every slice. You may have to tinker around with the recipe to get the best ratio.
Catherine Maxey says
Great recipe. Cut sugar to 1/2 cup. Used 1/2 the pineapple added 2oz dried tart cherries and 2oz chopped pecans. Baked as muffins 18 minutes
Jaime says
Love the recipe! Took it to work as a new bread to add to my work side hustle and they loved it and I get many orders 🙂
Nicole says
Happy to hear its popular 🙂
Christine says
I made this recipe and it is absolutely delicious
Nicole says
Yay!
Linda chess says
Do you use crushed pineapple in syrup or water? Trued it with water and it wasn’t sweet.
Joy Panem says
I read several comments and I can’t wait to try it.
Thank you for sharing your recipe.
Nicole says
Hope you enjoy!
Jadite Green says
I’d like to try this in my bread maker…..has anyone done that?
Jessica says
I’ve never made quick bread in my bread machine Jadite- let me know if you try it!
Chris McGee says
So good!! We are watching calories, so we substituted Truvia confectioners and granulated white sweeteners and cut th calories in half, to 125 per 1/12 loaf slice.
Jessica says
Well done Chris!!
Suzanne Williamson says
I haven’t made it yet,was wondering can I make it gluten free? I can usually change out the recipe for gluten free but like to check first! Gonna make it for church function & we have some gluten free members.
Jessica says
I haven’t tried making it gluten free, but I have heard good things about doing a 1:1 replacement with Bob’s Red Mill Gluten free mix! Let me know if you try it!
Megan says
Is there anyway to substitute fresh pineapple instead of using canned ???
Jessica says
Of course you can! Just blitz the fresh pineapple a bit in a food processor to make it more crushed pineapple!
Betty says
When you say bread pan you never put the size? Thee are several sizes of bread pans.
Nellie says
A standard bread pan is 9″X5″, so unless otherwise indicated, that’s what we are using. Sometimes bread pans are very slightly smaller or larger, but they should all work fine as well as long as each dimension is within 1/2″.
Tracy A says
This is a keeper! My glass bread pan is about 1” smaller than you recommended and it came out perfect (baked at 325 for 45 min or so)…glaze was delish too! Will be making this again, and again, and again!!!
rose says
Just realized I have no cream cheese…can this ingredient be omitted? Can I had extra sour cream?
Nellie says
I’ve never made it without the cream cheese, but I do think that’s what provides a lot of the moisture in the recipe. If you try sour cream, let us know!
CC says
So I got this recipe from another website but then at the VERY bottom it links to yours. Unfortunately they didn’t say to drain the pineapple and it said 3 tsp of vanilla. Of course as soon as I dumped in the pineapple I realized it should have been drained but it’s was too late. Currently in the oven now and I’m just hoping it will actually bake up! Bookmarked THIS page to come back and try it again correctly.
Jessica says
Oh dang, CC, hope your bread turns out! What was the page??
Maureen Como says
I made this bread gluten free using Namaste GF flour. It turned out perfectly and my family loved it.
Jessica says
So glad to hear Maureen! Isn’t it wonderful that we have access to such a wide variety of GF products now?!
Vanessa says
Can I store on the counter in a container or does it have to be in the fridge once it’s baked?
Nellie says
Room temperature is fine!
Suzy says
Thanks for a great recipe! It came out great & tasted wonderful. I substituted paleo baking mix 1:1 for the flour (because that’s what I had on hand,) used about half of the sugar called for, and added some cinnamon & chopped pecans. Delish:)
Nellie says
I love the idea of adding cinnamon and pecans! Yummy!!!