If you’re craving something irresistibly moist, bursting with tropical flavor, and just a little bit different from your usual banana or zucchini loaf, let me introduce you to my Pineapple Quick Bread. This recipe transforms simple pantry staples and a can of pineapple into a delightful treat, topped with a tangy-sweet glaze that pulls it all together. It’s as easy as it is impressive—an ideal bake for a lazy weekend morning or when you want to surprise a friend with something special!

Pineapple Quick Bread Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Pineapple Quick Bread has a clear job to do. The balance of tangy and sweet, creamy and fluffy, is created by thoughtfully combining these simple components. Here’s what you’ll need and why you need it:

All-purpose flour: Provides the structure and soft crumb for the bread. Don’t substitute with cake flour, or you might lose that perfect heft.
Baking soda: Lifts the bread and keeps it from getting dense—absolutely crucial for the right texture.
Salt: Just a teaspoon brings out and balances all the sweet flavors without making the bread too salty.
Cream cheese (softened): This secret weapon adds richness and a creamy tang, keeping every bite moist.
Sugar: Adds the classic sweetness you want in a quick bread, partnering perfectly with the pineapple.
Vanilla extract: Three teaspoons of vanilla add warmth and depth; don’t skimp on this!
Large egg (beaten): Binds everything together and gives the loaf just the right amount of lightness.
Sour cream: Makes the crumb extra tender and pairs so well with the cream cheese and pineapple.
Crushed pineapple (canned, drained): The star ingredient, adding juicy, tropical bursts in every bite; remember to save a bit of the juice for the glaze!
Powdered sugar: The base for that irresistible, pour-over glaze.
Reserved pineapple juice: Only a few tablespoons, but it infuses the glaze with pure pineapple flavor—so worth it.

How to Make Pineapple Quick Bread

Step 1: Preheat and Prep

Start by setting the stage for baking success: preheat your oven to 350°F (175°C). Grease a standard-sized bread pan (I like to use a bit of butter for flavor) and set it aside. Don’t skip the greasing—even for nonstick pans—since Pineapple Quick Bread can be sticky thanks to all that fruit goodness.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This step spreads out the leavening agent to ensure you don’t get any uneven spots or bitter bites later on. Whisking also fluffs the flour, which helps create a lighter loaf.

Step 3: Prepare Wet Ingredients

Grab a large mixing bowl and beat the softened cream cheese, sugar, vanilla extract, and the beaten egg. Mix until it’s smooth and creamy—there’s no need for a stand mixer, but don’t be afraid to use some elbow grease. Cream cheese loves to cling to the sides, so scrape down as you go.

Step 4: Combine Mixtures

Now gently add the dry ingredients to the wet mixture. Do this gradually and stir until just combined, so you don’t overwork the batter. Fold in the sour cream first, which gives the batter a silkier consistency. Finally, add the drained crushed pineapple, making sure it’s evenly distributed—you want pineapple flavor in every bite of Pineapple Quick Bread.

Step 5: Bake the Bread

Pour your batter into the prepped bread pan and smooth the top. Slide the pan into the oven and set your timer for 55-60 minutes. The top should be golden and a toothpick inserted in the middle should come out clean. If you notice the top browning too quickly, you can tent the loaf lightly with foil in the last 10 minutes.

Step 6: Cool the Bread

Once baked, let the bread cool in the pan for 15-20 minutes—this helps it firm up, making it easier to turn out. Then, gently transfer it to a wire rack to cool completely before glazing, or the glaze might melt right off.

Step 7: Prepare the Glaze

In a small bowl, stir together the powdered sugar and 2-3 tablespoons of reserved pineapple juice. You’re aiming for a pourable but not watery consistency. The glaze should run off your spoon in ribbons that hold for a moment before melting in. Add juice a teaspoon at a time until it’s just right.

Step 8: Glaze and Serve

Drizzle the gloriously tangy glaze over your completely cooled Pineapple Quick Bread. Let the glaze set for a few minutes before slicing. Admire those flecks of pineapple in every slice!

How to Serve Pineapple Quick Bread

Garnishes

The glaze is sweet simplicity, but a few thoughtful garnishes can make your loaf sing. Try a scattering of toasted coconut flakes for crunch, or add a few bits of fresh pineapple or a sprinkle of lime zest right after glazing. These little touches make each slice look bakery-worthy and add pops of color and flavor.

Side Dishes

Pineapple Quick Bread is delicious on its own with a cup of coffee or tea, but if you’re serving brunch, pair it with a dollop of Greek yogurt and a fresh fruit salad for a tropical twist. Kids love it with a cold glass of milk or a side of scrambled eggs for a filling breakfast.

Creative Ways to Present

For an extra wow factor, slice the loaf into cubes and layer them with whipped cream and extra pineapple in parfait glasses. Or, for a brunch buffet, cut the bread into mini squares for bite-size treats. It also makes a fantastic take-home gift—wrap slices in wax paper and tie with string for a sunny, handmade surprise.

Make Ahead and Storage

Storing Leftovers

Keep leftover Pineapple Quick Bread moist and flavorful by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to 3 days. The flavors actually deepen a bit by the second day, making each slice even better.

Freezing

Pineapple Quick Bread freezes beautifully! Once fully cooled and glazed, wrap the loaf (or slices) tightly in plastic and then in foil. Pop it into a zip-top freezer bag and freeze for up to three months. Defrost at room temperature for best texture.

Reheating

If you like your Pineapple Quick Bread warm, just pop a slice in the microwave for 10-15 seconds. This revives the softness and makes the glaze a little gooey—heavenly. If reheating an unglazed loaf, you can also warm it up in a low oven (300°F/150°C) for about 10 minutes.

FAQs

Can I use fresh pineapple instead of canned?

Yes, absolutely! Just be sure to chop it very finely and drain well. You’ll need about 1 1/2 cups of crushed fresh pineapple. Don’t forget to reserve a bit of juice for the glaze.

Is there a way to make Pineapple Quick Bread gluten-free?

You can swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The loaf should still be moist and flavorful, though the texture may be slightly different.

Can I skip the cream cheese?

Cream cheese is key to the moistness and flavor, but if you don’t have it, try substituting with full-fat Greek yogurt or mascarpone for a slightly different (but still delicious) result.

Should I refrigerate Pineapple Quick Bread?

It’s not necessary unless your kitchen is very warm or humid, in which case a covered container in the fridge will keep the bread fresh for up to 5 days. Bring to room temperature before serving for best flavor.

Can I double the recipe or make muffins instead?

You can absolutely double the recipe for two loaves—just use two pans and bake as directed. For muffins, divide the batter into greased muffin tins and bake at the same temperature for 22–26 minutes, checking for doneness with a toothpick.

Final Thoughts

Pineapple Quick Bread truly brings a taste of the tropics to your kitchen, and it couldn’t be easier or more rewarding to bake. Whether you enjoy it glazed and fresh or toasted the next day, each bite is a burst of sunshine. I hope you’ll make it soon—then share a slice with someone who needs a little extra sweetness!

Pineapple Quick Bread Recipe

★★★★★

5 from 23 reviews

Author: anna
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Delicious and moist Pineapple Quick Bread recipe that’s perfect for any time of day. This easy-to-make bread is bursting with tropical flavor and topped with a sweet pineapple glaze.

Instructions

Preheat and Prep: Preheat the oven to 350°F (175°C) and grease a standard bread pan.
Mix Dry Ingredients: Whisk together flour, baking soda, and salt in a medium bowl.
Prepare Wet Ingredients: In a large bowl, beat cream cheese, sugar, vanilla extract, and egg until smooth.
Combine Mixtures: Gradually add dry ingredients to wet mixture, then fold in sour cream and crushed pineapple.
Bake the Bread: Pour batter into the prepared pan and bake for 55-60 minutes. Cool before transferring to a wire rack.
Prepare the Glaze: Mix powdered sugar and reserved pineapple juice until smooth.
Glaze and Serve: Drizzle glaze over cooled bread, slice, and enjoy!

Prep Time: 15 minutes
Cook Time: 55-60 minutes
Category: Bread
Method: Baking
Cuisine: American