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.
Zulma colon says
I was very happy with this easy recipe that was also simple but delious thank so much
Debbie Williamson says
i’ve been looking for a pineapple bread recipe, looks like i found it! I’m curious if I can add pineapple to my banana bread recipe. I LOVE banana bread and thought it would be a good combo. Anyone have any ideas or comments?
Nellie says
Debbie – this bread really is so yummy! I have never tried adding pineapple to banana bread but that sounds amazing! I’m going to have to experiment now!
Erin Monaco says
Debbie, I have added pineapple to banana bread making a few adjustments to the recipe to make up for the moisture in bananas vs. pineapple. I make muffins out of it and they don’t last. I’m going to try this recipe tonight, I have a huge delicious pineapple that will work out perfectly in the recipe.
Micheline Briere says
Why is printing so complicated? I HAVE printed the preface, but was unable to print the recipe. Why?
Jessica says
I have no idea Micheline- id you click the “print recipe” button at the top?
gina says
Nellie! I made this! So moist and it actually gets better and better as the days go by. It kind of reminds me of those fruity bread things my mom used to make with that fruit starter stuff she left sitting around on the counter for days? It was basically fermented fruit but it was so good! Anyway, thanks for the recipe!
Sandra McIntosh says
Hi,
You added buttermilk in the video, however it is not added in the ingredient list. Is this an oversight?
Thank you.
Nellie says
Sandra – I watched the video again and can’t find a part where I added buttermilk. Maybe that’s in one of our other videos? But there is definitely not any buttermilk in the recipe! Hope you enjoy it!
Lynn says
I’m a huge fan of sweet loaf breads and have tons of tried and true recipes that have found their way into my freezer over the years. Somehow or another Pineapple Bread was not one of them but it is now. What a lovely moist and delicious bread this is with its pineapple juice glaze. Oh yea, did I say I’m a glaze fan as well? This bread hit everything I want in a sweet bread. I have given out the recipe to several ladies who have made and loved it as well. Thank you!
Alison says
Happy this worked out so well for you Lynn!
marco says
what kind of flour did you use in this recipe?
Nellie says
Just regular all-purpose flour!
Pam says
Do you need to keep in the refrigerator?
Nellie says
Nope, no refrigeration necessary!
Tara S. Winters says
I saw pineapple bread when we were recently in Hawaii, I have celiac disease and cant have any gluten. So when I saw this I tried it with gluten free flour, (Bob’s Red Mill 1 to 1) The bread was AMAZING!! Making it again tomorrow!!
Alison says
Tara, I am so glad to hear this worked for you with the gluten free flour!
Lily says
Hello. I want to make mini loaves with this recipe. How long should I bake them for.
Thank you.
Jessica says
I usually bake mini loaves for 22-25 minutes. Check internal temp for doneness- it should register 195 degrees F.
Nan says
It’s great. I have made it multiple times and comes out super every time.
Tania says
I have made this exactly as the recipe called for and it turned out fantastic! Thanks for sharing the recipe! Will definitely make it again.
Shareece says
Can you use regular pineapple instead of canned ?
Nellie says
You can use regular pineapple, but the bread won’t be quite the same since the original recipe calls for crushed pineapple, instead of chunks. If you can crush your pineapple with a food processor or something, that would probably work great!
June Fox says
Just wondering if I nooed to adjustments for high altitude
Just over 36,000
Nellie says
I would maybe add a bit more flour (1/4 cup) to adjust for a really high altitude just to be safe.
Chrissy says
I would love to make this, but I can’t eat the cream cheese. Can I leave it out? What would be a substitute?
Nellie says
I’m not sure what would be a good replacement for the cream cheese! I would try butter maybe? That should provide some of the fat and moisture that is coming from the cream cheese. Let me know how it turns out!
Tamara says
Hi,
Mine didn’t rise 🙁 so we had it more like. A pudding cake.
Thoughts?
Now I did use different flour and fresh pineapple.
Jessica says
What kind of flour did you use? I’m guessing that was the issue.
Cassandra says
@Tamara, I just made it with all purpose flour but DID use fresh pineapple and mine was also like a pudding cake. I think where I failed was that I used the processor to crush the pineapple but did not drain or press it so there was just way to much liquid. I am so annoyed I am trying it again, now, with canned, drained pineapple to see if that makes the difference! I really want this to work!
Giuseppe Tozzi says
Can I use vanilla greek yogurt?
Nellie says
Yes, you can use vanilla greek yogurt in place of the sour cream.
Jan says
This was so very easy to make, and I had all the ingredients in my cupboard. It is so delicious. I wasn’t sure what pineapple bread would taste like. I had never heard of it before. I am now a believer. Try it you will like it!
Stay healthy stay safe stay home😷
Nellie says
I’m so glad you enjoyed it Jan! Hope you are staying home and healthy as well!
Pat Pickard says
So easy and tastes awesome, I did add some shredded coconut to this loaf as I love pineapple and coconut together.
Alison says
Love the idea of coconut added to it!
Deanna D McHose says
I couldn’t find nutrition information. Would you please include that with your recipes. especially one like the pineapple bread recipe.
Nellie says
Just added the nutrition information for the pineapple bread- you should be able to see it on the printable recipe card in the post. We are working on adding nutrition facts to other recipes as well!