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Extreme macro close up of Pineapple Bread showing the porous, tender crumb and golden pineapple bits.

Pineapple Bread Recipe: The Ultimate Moist and Gold-Crusted Tropical Loaf

This Pineapple Bread features a moist, porous crumb and a signature golden-brown crust. Packed with crushed pineapple for ultimate tropical flavor, it’s an easy, one-bowl quick bread perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 2 cups All-Purpose Flour 240g
  • 1 cup Granulated Sugar 200g
  • 1 tsp Baking Soda 5g
  • 1/2 tsp Fine Sea Salt 3g
  • 1 can Crushed Pineapple 20 oz / 567g, undrained
  • 2 Large Eggs Room temperature
  • 1/2 cup Vegetable Oil 120ml
  • 1 tsp Vanilla Extract 5ml

Equipment

  • 1 9x5 Inch Loaf Pan
  • 2 Mixing bowls One large, one medium
  • 1 Rubber Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, oil, vanilla, and the entire can of crushed pineapple with its juice.
  4. Fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Pour into the loaf pan and bake for 60-70 minutes until a golden-brown crust forms and a toothpick comes out clean.
  6. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Do not drain the pineapple juice; it provides the essential moisture.
Check the bread at 50 minutes and tent with foil if the top is browning too fast.