When I first went gluten free, it was so hard to find easy weeknight dinner recipes that catered to more than one food allergy or restriction. After that, I was determined to make sure every single one of my recipes catered to people with multiple dietary restrictions and/or food allergies! This pineapple bread is gluten free, nut free and can be made vegan.
This sweet bread is ready to transport you to a tropical island! This easy recipe makes the perfect sweet dessert bread, just like my 5 ingredient gluten free banana bread! It combines the delicious flavors of pineapple with a moist homemade bread base. I love an pineapple upside cake but this moist pineapple bread recipe is much easier! This bread was a huge hit in my house! We ate the entire loaf in one day!
why you’ll love this allergy friendly recipe
- Think banana bread but with pineapple instead!
- This pineapple bread makes for the perfect afternoon snack or an easy breakfast with a cup of coffee.
- Few Ingredients: This recipe uses simple ingredients that you might already have on hand. No need for fancy or hard-to-find items.
- Minimal Steps: Just mix everything together in one bowl, pour it in a pan, and bake! No complicated techniques or long cooking processes.
- One-Bowl Wonder: Using only one bowl keeps prep and cleanup simple. Less mess means less time spent washing dishes.
- Quick Prep: Since there’s no chopping of nuts or fruits beyond the pineapple, prep time is minimal.
- Versatile Base: This recipe is easily adaptable. Feel free to experiment with different extracts or spices to customize the flavor.
ingredients & substitutions
Brown sugar: Sweetens the pineapple bread. You can use white sugar instead, but the brown sugar adds a deeper flavor.
Gluten-free flour: Binds the bread. Any gluten-free flour blend should work. I like to use a gluten free flour mixture that uses oat flour or rice flour. Skip any that contain while what flour as that would not be gluten free.
Baking powder: Makes the bread rise. No substitute, but you can try adding an extra 1/4 teaspoon of baking soda for a slight lift.
Salt: Balances the sweetness. Just a pinch!
Fat-free yogurt: Adds moisture and makes the pineapple loaf cake tender. You can use any kind of yogurt, even full-fat yogurt or sour cream.
Eggs: Binds the ingredients. No real substitute, but some recipes use flaxseed meal mixed with water as a vegan option (research needed).
Maple syrup: Sweetens the bread. You can use honey or agave nectar instead.
Oat milk: Adds moisture. Any other plant-based milk or even water would work in a pinch.
Chopped pineapple: The star of the show! Adds flavor and moisture to this tropical treat. You can use canned pineapple, but make sure to drain pineapple before adding to the pineapple cake. For extra pineapple flavor you can get crushed pineapple in a can with syrup and use the drained syrup to make a pineapple glaze or in place of the maple syrup. I like to use fresh pineapple chunks or cut up my own pineapple. Its ok if you get some pineapple juice into the bread when adding the fresh pineapple chunks. You can place any pineapple slices you have left over on top for a baked in pineapple topping.
taste & texture
This pineapple bread is sweet and moist thanks to the brown sugar, maple syrup, yogurt, and pineapple. The gluten-free flour and baking powder give it a slightly crumbly texture, but it should still hold together well. The chopped pineapple adds pops of sweetness and a bit of chew.
directions
step 1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a loaf pan with parchment paper for easy removal.
step 2
In a large bowl, whisk together the dry ingredients: gluten-free flour, baking powder, and salt.
step 3
In a separate bowl, combine the wet ingredients: eggs, maple syrup, oat milk, and fat-free yogurt. Beat well until smooth.
step 4
Gradually add the wet ingredients to the dry ingredients in the large mixing bowl, mixing until just combined. Don’t overmix!
step 5
Gently fold in the chopped pineapple mixture with a spatula.
step 6
Pour the bread batter into your prepared loaf pan. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on the size loaf pan you use. Let the sweet pineapple bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
expert tips & tricks
- To add a bit of a streusel topping to your quick bread. Mix together some brown sugar, chopped nuts (if desired), and a little bit of oat milk to create a crumbly mixture. Sprinkle this over the batter before baking.
- You can substitute the maple syrup with another liquid sweetener like honey or agave nectar.
- One of my favorite things about this recipe is that you can make your own icing on top by combining 1 cup of sugar (powdered sugar only), 2-3 tablespoons milk (or heavy cream for a richer icing) and 1 teaspoon vanilla extract.
- Prepare a cream cheese frosting to use on top!
- You can also eat it right out of the oven, sliced and still warm topped with butter or vegan butter.
- Toast each bread in the toaster oven for crispy edges! Top with butter or vegan butter.
- This recipe is a great way to enjoy a sweet treat with pineapple!
- Top with any kind of coconut or toasted coconut for a fun coconut pineapple bread slice! Makes for a delicious snack after work or after school.
- I use a 9×4 inch loaf pan but you can use any large loaf pan you want.
recipe variations
- To make this pineapple bread vegan, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 10 minutes) instead of the eggs, and use any plant-based yogurt or even canned coconut milk instead of the dairy yogurt.
serving, storing and meal prepping
Once cool, slice and enjoy your pineapple bread at room temperature. Wrap leftover slices tightly in plastic wrap or store them in an airtight container or freezer-safe bag in the refrigerator for up to 5 days. The bread freezes well too! Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
For meal prep, you can slice the cooled pineapple bread and portion them into individual containers for grab-and-go snacks. You can enjoy them cold or reheat them in the microwave for a few seconds until slightly warmed.
Easy Pineapple Bread Recipe (Gluten Free)
Ingredients
- ¾ cups brown sugar
- 1 ½ cups gluten free flour
- 2 teaspoons baking powder
- Pinch of salt
- ½ cup fat-free yogurt or dairy free yogurt
- 2 eggs or use egg substitue
- ¼ cup maple syrup
- 2 tablespoons oat milk
- 1 cup chopped pineapple pink pineapple or yellow
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a loaf pan with parchment paper for easy removal.
- In a large bowl, whisk together the dry ingredients: gluten-free flour, baking powder, and salt.
- In another bowl, combine the wet ingredients: eggs, maple syrup, oat milk, and fat-free yogurt. Beat well until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix!
- Gently fold in the chopped pineapple with a spatula.
- Pour the batter into your prepared loaf pan.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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