1. Can I use fresh pineapple instead of canned crushed pineapple?

Yes, you can use fresh pineapple. Just finely chop it and include some of the juices for moisture. You may need to pulse it in a food processor to mimic the crushed texture.

2. How do I know when my pineapple quick bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs (not wet batter), the bread is ready. Start checking at the 50-minute mark.

3. Can I make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Keep in mind that the texture might be slightly different but still delicious.

4. How should I store leftover pineapple quick bread?

Wrap the bread tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days, or you can freeze slices for up to 2 months.

Pineapple Quick Bread - recipe maestro

Name: Pineapple Quick Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1/2 cup vegetable oil; 1 can (8 ounces) crushed pineapple with juice; 1 teaspoon vanilla extract; Optional: 1/2 cup chopped nuts or shredded coconut

Description

A moist, beginner-friendly pineapple quick bread that’s easy to make, packed with tropical flavor, and perfect for quick and healthy meals.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 can (8 ounces) crushed pineapple with juice
1 teaspoon vanilla extract
Optional: 1/2 cup chopped nuts or shredded coconut

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Instructions

Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
In a large bowl, whisk together flour, sugar, baking soda, and salt until well combined.
In another bowl, beat the eggs lightly, then add the oil, crushed pineapple with juice, and vanilla extract, stirring until blended.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle nuts or coconut if desired.
Bake for 50–60 minutes, checking doneness with a toothpick inserted into the center—it should come out clean or with moist crumbs.
Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Cover the bread with foil halfway through baking if the top browns too quickly.
Use fresh pineapple finely chopped if canned is unavailable.
Switch to whole wheat flour for a denser but healthier loaf.
Make mini loaves or muffins by adjusting baking time accordingly.
Store at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg