Easy Pineapple Bread Recipe

This Pineapple bread recipe is soft, moist and buttery! This pineapple quick bread is packed with pieces of sweet pineapple. The best part about this bread is that it is easy to make and uses only simple ingredients. 

This bread with pineapple come together quickly and easily. It the perfect cake for any summer occasion. This pineapple bread recipe is an easy gluten free dessert. It is also dairy free and can be made vegan. This sweet bread is ready to transport you to a tropical island!

This easy pineapple loaf cake recipe makes the perfect sweet dessert, just like my 5 ingredient gluten free banana bread, and this raspberry lemon bread.

why you'll love this allergy friendly recipe

• Think banana bread but with pineapple instead!
• This pineapple bread recipe makes for the perfect afternoon snack or an easy breakfast with a cup of coffee.
• Few Ingredients: This bread with pineapple 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 bread with pineapple 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 recipe. You can use white sugar instead, but I like brown sugar. 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.

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. I like fat free plain yogurt the best.

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. If you are not dairy free you can use regular milk too!

Chopped pineapple: The star of the pineapple loaf cake! 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.

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 recipe cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Recipe Variations

Pineapple glaze: For a more tropical glaze, swap the milk in the icing for 2 to 3 tablespoons of the reserved pineapple juice instead. It adds bright, tangy pineapple flavor and makes the glaze glossy and shiny - it photographs beautifully too. Just whisk together 1 cup powdered sugar with 2 to 3 tablespoons of pineapple juice and 1 teaspoon vanilla until smooth, then drizzle over the cooled loaf.

Streusel topping: 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.

Iced: 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.

expert tips & tricks

• You can substitute the maple syrup with another liquid sweetener like honey or agave nectar in this bread with pineapple.
• You can also eat it right out of the oven, sliced and still warm topped with butter or vegan butter. 
• Toast each pineapple loaf cake slice in the toaster oven for crispy edges! I love to top with butter or vegan butter. 
• 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. 
• Don’t drain all the pineapple juice. If you want an extra moist loaf, leave a few tablespoons of juice in with your canned pineapple when you add it to the batter. The juice adds bright pineapple flavor throughout and keeps the bread soft for longer - especially helpful if you’re making it a day ahead.
• Don’t overmix. Once you combine the wet and dry ingredients, stir until just combined and stop. Overmixing develops the structure of the flour and makes the bread dense and gummy instead of soft and tender. A few streaks of flour are fine - they’ll incorporate during baking.

How to Serve Pineapple Bread

Once cooled, I slice and enjoy the pineapple bread at room temperature. I 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 the bread with pineapple for up to 3 months. Thaw overnight in the refrigerator before serving.

For meal prep, I slice the cooled pineapple bread and portion them into individual containers for grab-and-go snacks. You can enjoy the pineapple loaf cake slices cold or reheat them in the microwave for a few seconds until slightly warmed. I love bringing it to work to enjoy after my lunch.

How to Store Pineapple Bread

Counter: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The pineapple keeps it moist so it holds up well.

Fridge: Store in an airtight container in the fridge for up to 1 week. Let it come to room temperature before serving, or warm individual slices for 15 seconds in the microwave.

Freezer: This bread freezes beautifully for up to 3 months. Let it cool completely, then wrap the whole loaf tightly in plastic wrap followed by foil. Or slice it first and freeze individual slices separated by parchment paper - that way you can pull out one slice at a time without thawing the whole loaf. Thaw overnight on the counter or in the fridge.

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