Name: Pineapple Quick Bread – Sweet Easy Recipes for Cozy Cravings
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 tsp baking soda; 1/2 tsp salt; 2 large eggs; 1/2 cup vegetable oil; 1 tsp vanilla extract; 1 can (20 oz) crushed pineapple with juice

Jump to Recipe

This pineapple quick bread is the kind of thing you bake once and think, ‘Why haven’t I made this before?’ It’s golden, tender, and just sweet enough to feel like dessert, but it fits in perfectly at breakfast too. I love a recipe that pulls double duty, don’t you? There’s something about pineapple that feels like a shortcut to sunshine. This loaf doesn’t need bells and whistles—just a can of pineapple, a bowl, and a spoon. No mixers, no stress, no trying to remember where you put that one specialty pan you used once in 2018. Perfect for quick evening snacks or a slice with coffee in the morning, this one checks all the boxes of sweet easy recipes. It’s one of those bread easy recipes that even the kids can help with. And if you’re into quick and easy recipes or simple homemade sweets – easy recipes like this are a lifesaver when the sugar cravings hit without warning.

1) Key Takeaways
2) Easy Pineapple Quick Bread Recipe
3) Ingredients for Pineapple Quick Bread
4) How to Make Pineapple Quick Bread
5) Tips for Making Pineapple Quick Bread
6) Making Pineapple Quick Bread Ahead of Time
7) Storing Leftover Pineapple Quick Bread
8) Try these bread recipes next!
9) Pineapple Quick Bread Recipe
10) Nutrition

1) Key Takeaways

This pineapple quick bread uses crushed pineapple and pantry staples
It’s one of those sweet easy recipes perfect for breakfast or dessert
No mixer required – just a bowl and a spoon
Easy to make ahead and freezes well

2) Easy Pineapple Quick Bread Recipe

If you’re like me, sometimes you want something that tastes like dessert but doesn’t take all afternoon to make. That’s where this pineapple quick bread comes in. It’s light, gently sweet, and full of juicy flavor that tastes like a mini tropical getaway.

When I first tried this, I didn’t expect it to become one of those sweet easy recipes I keep on rotation. But it’s exactly that. Stir, pour, bake. The hardest part is waiting for it to cool before slicing. And let’s be honest, I never do.

It’s the kind of loaf that works just as well for a lazy Sunday morning as it does for quick evening snacks. You won’t need a mixer, a timer that stresses you out, or any fancy gadgets. Just a spoon, a bowl, and a can of crushed pineapple. That’s it. I told you—quick and easy recipes are my kind of thing.

3) Ingredients for Pineapple Quick Bread

2 cups all-purpose flour: The base of this bread. Go with all-purpose for a tender, just-the-right-crumb texture.

1 cup sugar: It brings the sweetness, but not too much. You want the pineapple to do some of the heavy lifting here.

1 tsp baking soda: This keeps the loaf from turning into a brick. Don’t skip it.

1/2 tsp salt: This might seem small, but it’s huge for flavor balance. Don’t leave it out.

2 large eggs: They help hold everything together and add a bit of richness.

1/2 cup vegetable oil: This keeps it moist and soft. No butter needed here.

1 tsp vanilla extract: Adds that little background note of flavor that makes a big difference.

1 can (20 oz) crushed pineapple with juice: The star of the show. Don’t drain it—the juice is what keeps this loaf beautifully soft.

4) How to Make Pineapple Quick Bread

Step 1. Preheat your oven to 350°F and grease a 9×5 loaf pan. You don’t want your masterpiece sticking, trust me.

Step 2. In a large bowl, whisk the flour, sugar, baking soda, and salt together. Keep things light and fluffy. No need to overthink it.

Step 3. In another bowl, beat the eggs, oil, and vanilla. Stir in the crushed pineapple, juice and all. It’ll look loose—don’t worry, it’s supposed to.

Step 4. Pour the wet mix into the dry and stir just until blended. Lumps? Fine. Overmixing? Not fine. Be gentle.

Step 5. Pour the batter into the pan and smooth the top. It’s okay if it’s not perfect—rustic is the vibe here.

Step 6. Bake for 55 to 60 minutes until a toothpick poked in the center comes out clean. Your kitchen should smell amazing by now.

Step 7. Let it rest in the pan for 10 minutes before flipping it onto a rack. Or eat it warm like I always do.

5) Tips for Making Pineapple Quick Bread

Don’t overmix the batter. Seriously. I say this with love and experience—overmixed quick bread turns into rubbery quick disappointment. Stop once everything looks combined.

If you’re feeling creative, toss in some extras. Walnuts? Toasted coconut? A little cinnamon? You can riff on this and still call it one of your sweet easy recipes without blinking.

Use good vanilla. It’s a small detail, but the flavor really carries. And if you’re using canned pineapple packed in juice, you’re on the right track. Syrup will make it too heavy and too sweet.

6) Making Pineapple Quick Bread Ahead of Time

This loaf keeps well, which means you can absolutely bake it ahead for breakfast or guests. Wrap it up in foil or plastic wrap once it’s fully cool, and leave it on the counter or chill it in the fridge.

Want to make it extra special later? Toast a slice and spread on a little butter. The way the edges crisp while the inside stays soft? It’s a next-level snack.

This also makes a thoughtful homemade gift. I’ve wrapped slices in parchment and tied them with twine. It’s a quiet way to say “I baked this because I like you” without needing a card.

7) Storing Leftover Pineapple Quick Bread

This bread holds up like a champ. Store leftovers tightly wrapped at room temperature for up to three days or in the fridge for five.

Want to freeze it? Go for it. Wrap slices individually and freeze in a zip bag. Pop one in the toaster and it’s like you just baked it fresh.

Oh—and if it dries out a little? Microwave it for ten seconds. You’d be amazed what that can do.

8) Try these bread recipes next!

9) Pineapple Quick Bread Recipe