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.
Debd says
Can you use fresh pineapple instead of canned?
Nellie says
Other readers have used fresh pineapple and have had some issues with the bread being soggy. I think you can use fresh pineapple if you crush it a bit and then make sure to drain it really well. Maybe even add a little bit of extra flour (1/4 cup) to be safe. Good luck!
Barbara Meserve says
This is the best quick bread ever- I have been baking for many years, and wish I had this recipe years ago- thank you so much.
Nellie says
So glad you enjoyed it! It’s become my favorite quick bread recipe – I think it’s the cream cheese and sour cream that make it so amazing!
Terry says
I’m allergic to pinezpple. Is there a different fruit I could use, i.e. oranges or peaches? Thank you
Nellie says
Our Peaches and Cream Bread is very similar, but has peaches! https://butterwithasideofbread.com/peaches-and-cream-bread/
Sheryl says
mine was too heavy and seemed it didn’t cook throughly. did I do something wrong?
Nellie says
Sometimes the bread is too dense/heavy if it was overmixed. You may have needed to bake for a few more minutes as well…depending on the oven, size of bread pan, etc.
Iris says
im going to try to make this today..i was wondering if i could put coconut in batter as well??
Nellie says
Absolutely- coconut and pineapple are great together!
Giuseppe says
Love it. The first time I made it i only used 1 egg like the recipe said and the dough was so dry that I had a hard time combining the sour cream. This time I put an extra egg because I noticed that while the recipe says 1 egg, the instructions say eggs, It came out perfect. I’m so glad I found this website so many tasty breads can’t wait to try more.
Teresa says
I usually make banana nut bread but want try something different for my family I make it they love it. I had make again because it was so delicious
Nellie says
So happy you enjoyed the bread Teresa! Definitely fun to try something new every once in a while!
Anna says
I made this yesterday, with a couple of substitutions. I used fresh, drained pineapple instead of canned, subbed the sugar for a scant half cup of maple syrup, used full fat plain yogurt instead of sour cream, and omitted the glaze. This was all done as an attempt at making the recipe more suitable for my toddler, who is not used to consuming much refined sugar. It turned out great!! He gobbled two pieces for breakfast this morning, warmed with cream cheese on top. I will definitely make this again, though will likely use even less maple syrup next time and may sub in some whole wheat flour for the AP flour I used.
Nellie says
Thanks for sharing your substitutions – I’m so glad you enjoyed the bread!
Sheri says
So you really didn’t make THIS recipe at all
Sharon says
Wonderful bread. Moist and tasty.
Alison says
Thank you Sharon!
Kristen says
I don’t think I drained my pineapple enough. Almost threw in a bit more flour at the end due to consistency but went ahead and baked as is. The middle never cooked through even after 15 extra minutes – stayed too mushy inside. I don’t have any problems with other breads so I’m assuming that was the issue.
Nellie says
Yep, sounds like too much moisture for sure. Hope it works next time – this bread really is so yummy!
Sarah says
I followed this exactly but it turned out gluey. It looks nice but once I cut into it it was just a mess. It’s not crumbly or bread-like, even the crust is too chewy. And the cream cheese gave it a weird salty tangy taste that doesn’t realy go well with the pineapple. I would not make this again or bother trying to tweak the ingredients.
Nellie says
I’m so sorry it didn’t turn out for you! Sounds like something went wrong – maybe the pineapple wasn’t drained enough?
Charlene says
I made a double batch and had to throw both away. I’m always making quick breads for my grandchildren when they come to visit. I was anxious to try this new recipe! I’m 85 an not a newcomer to making quick breads! I’m so sorry I wasted my time and ingredients! Will not be trying it again!
Nellie says
I’m so sorry it didn’t turn out for you Charlene! Definitely sounds like something went wrong – this is one of my all-time favorite quick bread recipes! If you let me know more specifically what went wrong, maybe I can help troubleshoot?
jody sharp says
Are you using plain flour or sell rising flour in this recipe?
Nellie says
I just used regular all-purpose flour.
Yvonne says
How much is 20 ozs of crushed pineapple in mls.
Nellie says
Almost 600 mls. Hope that helps!
Rick Blanchette says
Has anyone tried making this with low fat or fat free cream cheese? Would it still be tasty
Linda Burchell says
When I first saw this recipe title I knew I had to try it. I made it with no substitutions or changes and it was delicious! So moist and the great flavor of pineapple throughout. A great recipe I plan to make again.
Nellie says
So glad you enjoyed the recipe Linda!
Wayne hay says
Is there any chance of getting the ingredients in grams please
Nellie says
I’m sorry I don’t have the recipe in grams, but I know there are a lot of sites that will allow you to easily convert all of the measurements!
Rosemary Lavoie says
Are you using canned pineapple packed in its own juice or sweetened canned pineapple
Jessica says
I use canned pineapple in its own juice.
LaVerne says
I can’t have milk products and need a substitute for the sour cream and the cream cheese, please. This is a recipe I would love to try! Thanks!
Jessica says
I’ve Google ideas for substitutions and see what works for you!
Tina says
Turned out perfect and delicious, made no substitutions.
Jessica says
So glad you liked it Tina!
MJ says
Could I use oat flour instead ?
Nellie says
I’ve never tried the recipe with oat flour – it may change the consistency a bit, but I bet the flavor would be amazing!
Catherine Maxey says
very good. I used applesauce instead of sour cream to cut calories. I added about 1/3 cup diced candied ginger. Very moist.
Nellie says
Great substitutions!
Catherine Maxey says
I did reduce the sugar to 3/4 also. It was plenty sweet enough
Kristi D Wauson says
Has anyone made this using the bread machine? If so how did it turn out?