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
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
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.
B says
I followed this exactly. I knew something seemed off when the batter was like a thick paste. After tasting it I decided I won’t make it again. It honestly had ZERO flavor. It was like a pasty dense flavorless bread. Sorry.
Nellie says
So sorry it didn’t turn out for you! This bread is one of my favorites so it sounds like maybe something was off?
Shannon Brush says
Is this batter supposed to so thick? Its really really thick. I don’t think I’m missing g anything. I weighed my flour out at 240 g. Its still in the over so I don’t know how the taste and texture will be but we will see soon.
Carole says
This pineapple bread is great but no way is th prep time 5 minutes!
Nellie says
That’s just the amount of time it takes to mix the ingredients together!
Savanna says
My bread didn’t bake through! It was in the oven for an hour and 15 minutes and still ran runny! The batter is delicious but not sure I would give this another shot.
Nellie says
Sounds like something went wrong…the bread should definitely cook through in that amount of time. Was your pan slightly smaller than a normal loaf pan?
Betty Fredricks says
Why don’t you ever put the size of the pans? There are different sizes. When you refer to a bread pan is it 9 x 5? Thank you!
Nellie says
Yes, this recipe is made in a 9X5 pan. Thank you!
Michelle says
Will this work gluten-free? Any modifications necessary?
Nellie says
I’ve never tried to make a gluten-free version of this bread, so I’m not sure if any modifications are necessary. Please let us know if you try it!
Charlotte Young says
It was delicious! My entire family loves it and it was so easy to make.
Alison says
Thank you Charlotte! I’m so glad you and your family enjoyed this!
Lynn says
I made this recipe into muffins and it was great
Alison says
I’m so glad muffins worked out great for you Lynn!
Maria Hart says
This didn’t come out too good for me. The batter was extremely thick and pasty. The baked bread crumbled apart and didn’t
have a very moist texture. I might try again using 2 eggs. Seems like 1 egg wasn’t enough to bind all the ingredients.
Nellie says
I’m so sorry it didn’t work out for you! Let us know if adding another egg helps with the texture. The batter should be thick, but the bread definitely shouldn’t be crumbling apart and it should be very moist!
Roxanne Mossman says
This is a very poor recipe. The bread was very gluey. Your cooking time was way off. I left it in the oven for an hour and 45 minutes and it never got done. I think you have called for too much pineapple in the recipe. There is not enough leavening in the bread–did not rise properly. You should take this recipe off the internet.
Nellie says
So sorry it didn’t turn out for you! Sounds like something went wrong – I’ve made this bread so many times and it’s one of our favorites!
SuperBoy says
Heyyyyy Nellie, I’m a newbie to the baking scene, but I am a fanatic about it, after finding out my entire family history goes back well over 100 years of baking 🤭. I’d say your comment about this recipe is a bit aggressive and unfair, for sure.
I used the basics of this recipe for making a LOW sugar version and I even added 1/2pkg of sugar free vanilla pudding & reduced fat buttermilk in place of sour cream and EVEN substituted half of the flour for corn meal, slightly increased baking powder and I had to guess on the baking time, but sticking it with a poker is all you need.
This came out awesome, super light, super tasty with the cornmeal “crisp” (was perfect) I should get a gold medal for baking🤭🤭🤭
Btw, out of the basic batch I made, I out it on 2 9×5 bake pans, one metal, one glass to see what the diff would be (there is def a diff) but both came out really good. The glaze (sugar free) and pineapple were a great match.
Julie says
Delicious! Sweet and moist! I could have probably used less glaze topping but was still a keeper and will make again for the long summer!
Should it stay refrigerated?
Jessica says
It will last longer refrigerated! So glad you enjoy it!
Rosie says
I made this recipe today. Opted to do muffins and they came out great. I reduced my sugar to 3/4 cup and added a 1/4 cup shredded unsweetened coconut…it is delicious. I will definitely make these again.
Alison says
I love the idea to make this into muffins Rosie! I hope you keep enjoying them!
judy l Ackerman-Bowling says
I haven’t made this yet but I was wondering how it would be with Ripe bananas added.
something to try. I always add and subtract with my recipes. Walnuts would be good also or macadamia nuts.
Nellie says
I can’t seem to stick to a recipe either! And those all sound like great ideas!
Nanine says
Do you know the correct internal temp to indicate when the loaf is done?
Jessica says
It should register 200°F when done!
Rose says
OMG this is SO GOOD! Will definitely make again! Thanks also for the advice on bread pans; I bought a glass pan and the bread came out beautifully!
Jessica says
You’re so welcome Rose, glad you liked it!
Bonnie Kersting says
My bread was in hour an 15 min tooth pick was dry tested it different places all dry . Pulled to out it feel when cool and cit. Dough doughy . What did I do wrong? But saw a lot of comments that had the same problem.
Nellie says
I’m not sure why it would be so doughy on the inside after that amount of time. Did you make sure to drain the pineapple well before adding to the batter?
Robin says
My mother made this in two smaller loaves and they were INCREDIBLE! I have company coming today and am going to make it, but I have the 9×5.5 loaf pan and I’m so nervous that it won’t be as good as Momma’s. Luck!
Alison says
I hope it turns out great for you too Robin!
G says
There is only one egg in the ingredients but the instructions says eggs plural. Is there suppose to be more eggs or is this a typo
Nellie says
Just a typo..thanks for catching that! It should be fixed now.
Julie says
I made this bread today. It was so yummy, my hubby had two pieces. Thanks for all the helpful advice. I’ve never thought to bake quick bread in my Pyrex pan rather than a metal loaf pan. It baked gorgeously brown at 60 minutes.
Alison says
I’m so glad this recipe was great for you Julie! Thanks for sharing!
Liz says
It’s a bad recipe. I should have read the reviews before starting. This recipe should not be posted.
Baking for 2 hours and still not done. I never had such a bad recipe
Nellie says
Definitely sounds like something went wrong! I’ve made this bread so many times and it’s one of my favorites…maybe the pineapple wasn’t drained enough?
Linda Kriskey says
I made this recipe last night, it turned out very moist. My loaf did not fall, it was sweet, not overly wet, but did not have a lot of pineapple flavor. I am thinking that if you combine the Orange Juice bread, add some pineapple, some coconut & pecans to make a tropical bread, then you will have a winner.
Nellie says
What a great idea to combine the orange and the pineapple! Stay tuned…;)