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Tropical Pineapple Bread

If you’re anything like me, you probably have a favorite banana bread recipe that you keep in your back pocket. But every so often, I find myself craving something brighter, zingier, and a little more exotic. That’s how this Pineapple Bread came to be. It’s essentially a tropical, sunshine-filled cousin to classic banana bread—it’s incredibly moist, light, and carries that unmistakable, sweet-tart punch of crushed pineapple that instantly makes any morning feel like a vacation.
I love this recipe because it’s a total breeze to whip up. You don't need fancy equipment, and it’s the perfect way to use up that extra can of crushed pineapple sitting in the back of your pantry. The result is a golden-crusted loaf with a crumb so tender and moist, it practically melts in your mouth. It’s the kind of breakfast treat that makes the house smell incredible, and it’s always a crowd-pleaser when I serve it at brunch.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 loaf
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 can (20 oz) Crushed Pineapple (undrained)
  • 2 large Eggs
  • ½ cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • ½ cup Chopped Walnuts or Pecans
  • Optional: ½ tsp Cinnamon

Equipment

  • 9×5-inch loaf pan
  • Large mixing bowls
  • Rubber spatula
  • Measuring Cups/Spoons
  • Cooling rack

Method
 

  1. Prep: Preheat your oven to 350°F (175°C) and grease your 9x5-inch loaf pan.
  2. Combine Dry: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. Combine Wet: In a separate bowl, whisk together the undrained crushed pineapple, eggs, vegetable oil, and vanilla extract.
  4. Fold: Make a well in the center of the dry ingredients and pour in the wet mixture. Fold together with your spatula just until the flour is incorporated. Fold in the nuts. Do not overmix!
  5. Bake: Pour the batter into your prepared pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Let the loaf cool in the pan for 10 minutes, then move to a wire rack to cool completely before slicing.