Pineapple Bread Recipe
A wonderfully moist quick bread that highlights sweet pineapple flavors. This pineapple bread recipe bakes up soft and golden, perfect for breakfast, dessert, or an anytime snack.
Equipment
- Mixing bowls (one medium, one large)
- Whisk
- Spatula
- Standard 9x5-inch loaf pan
- Wire rack
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup crushed pineapple drained
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
(Optional) 1 cup shredded zucchini, 1 mashed banana, chopped nuts, or coconut flakes
Instructions
- Preheat oven to 350°F (175°C). Grease or line a standard loaf pan.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Mix Wet Ingredients: In a large bowl, whisk eggs, sugar, oil, and vanilla. Stir in crushed pineapple.
- Fold Together: Gently fold the dry mixture into the wet mixture until just combined.
- Add Optional Ingredients: If desired, stir in shredded zucchini, mashed banana, nuts, or coconut flakes.
- Bake: Pour batter into the loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool & Slice: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Notes
- Allergen Alert: Contains eggs and wheat.
- Ingredient Tip: Drain the pineapple well to ensure a balanced texture.