Everyone loves this soft and juicy Pineapple Bread, packed with crushed pineapple and topped with a delicate pineapple flavored glaze!
Super moist and subtly sweet, this Pineapple Bread will disappear one slice at a time. Infused with juicy crushed pineapple and topped with a pineapple-infused glaze, you and your family will not be able to get enough of this fluffy, sweet bread.
EVERYONE WANTS A SLICE!
I love making this easy Pineapple Bread because everyone in the house goes crazy for it! It has the perfect balance of sweetness so I can grab a slice on the go for breakfast or have one for dessert!
This recipe is also great for hosting, along with other pineapple classics like Pina Colada Pull Apart Bread or Pina Colada Pineapple Upside Down Cake.
OTHER RECIPES TO SERVE WITH PINEAPPLE BREAD
- Pineapple Cheese Ball – Since you already have the perfect pineapple sweet bread dessert you can plan an entire meal dedicated to pineapple! Let’s start with this amazing appetizer!
- Brown Sugar Pineapple Chicken – This sweet caramelized chicken packs a pineapple punch. It’s a must for lovers of tropical flavors.
- Painkiller Recipe – What’s a pineapple inspired meal without my absolute favorite tropical cocktail? This drink will instantly transport you to a tropical island.
Dry Ingredients: This pineapple bread recipe calls for standard granulated sugar, all-purpose flour, baking soda, and a pinch of salt.
Wet Ingredients: You will need unsalted, softened butter, two medium-sized eggs, and 2 tablespoons of whole milk. In addition to these standard ingredients, you will also need a cup of crushed pineapple and the syrup that it comes in. If you’re feeling a little wild, you can even switch out the pineapple syrup for rum!
Glaze Ingredients: Like any standard glaze, you will start with powdered sugar and vanilla paste or extract. This glaze recipe is special because it’s made with pineapple syrup to add an extra pop of fruity flavor. If you want a more traditional glaze, you can also use water or milk in place of the syrup.
HOW TO MAKE PINEAPPLE BREAD
Start by preheating the oven to 350 degrees F. Grab an 8-inch x 4-inch loaf pan and prep it by greasing the sides and bottom. You can also line the loaf pan with parchment paper if you prefer. This makes it easier to lift the bread out later.
STEP ONE: Add the sugar and butter to a large mixing bowl. Mix these ingredients together until they are light and fluffy, then add in the eggs one at a time.
STEP TWO: In a separate bowl, combine the flour with the baking soda and salt. Add half of the flour mixture to the egg mixture along with the pineapple syrup. Gently mix the contents of the large mixing bowl together to incorporate the ingredients. Add in the remaining half of the dry ingredients and the milk and mix to combine. Fold in the crushed pineapple by mixing it with a rubber spatula.
STEP THREE: Pour the Pineapple Bread dough into the prepared loaf pan. Place the pan in the oven on the middle rack and bake it for 45-55 minutes. The bread will be gently browned on the outside and pass the clean toothpick test. When you remove the bread, let it rest in the pan for 10 minutes. Once your bread has rested, turn it out and let it cool on a wire rack.
STEP FOUR: To make the glaze, whisk together the powdered sugar, vanilla, and pineapple syrup. Spread the glaze evenly over the Pineapple Bread loaf and give it a few minutes to set before cutting.
TIPS FOR SUCCESS
- Don’t overwork the batter in the final steps of mixing or the pineapple bread will become dense. For this reason, I always incorporate the second half of the dry ingredients with a wooden spoon.
- For extra pineapple flavor, poke some toothpick holes into the top of the cake and brush on some pineapple syrup!
- For a thin, shiny look, spread the glaze when the Pineapple Bread is still warm. For a thicker, white glaze, allow the loaf to completely cool prior to icing it.
CAN YOU ADD PINEAPPLES TO PINEAPPLE BREAD?
My Pineapple Bread recipe uses crushed pineapple. I find that crushed pineapple adds the right amount of pineapple flavor and bakes down perfectly to achieve a perfect balance of fruity presence. I avoid using large chunks because they tend to retain more moisture and can interfere with the texture of the finished loaf.
HOW LONG IS PINEAPPLE BREAD GOOD FOR?
This cake stays delicious for up to three days if properly covered and stored in a cool location. However, by the third day, you may notice the bread will start to naturally lose some of its juiciness.
OTHER DESSERT BREAD RECIPES
- Classic Bread Pudding with Vanilla Caramel Sauce
- Apple Pie Stuffed Monkey Bread
- Cranberry Orange Bread
- Pumpkin Banana Bread
- Banana Zucchini Bread
- 3/4 cups sugar
- 1/2 cup unsalted butter softened
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup pineapple syrup (from the canned pineapple)
- 2 tablespoons whole milk
- 1 cup crushed pineapple drained (save the syrup)
- 1/8 teaspoon salt
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pineapple syrup plus more as needed
- Preheat your oven to 350 degrees F. Grease an 8-inch x 4-inch loaf pan, coat with non-stick spray, or line with parchment paper.
- In a large bowl, whisk together sugar and butter until bright and fluffy. Add the 2 eggs, one egg at a time.
- Mix flour with baking powder and salt together. Then add half of the dry ingredients along with the pineapple syrup to the egg mixture. Gently mix, then add the remaining flour along with the milk and stir once more. Then fold in the crushed pineapple until combined. I do this with a spoon or rubber spatula. DO NOT over mix the batter or your bread will be really dense.
- Pour the batter into the prepared pan and bake on the middle rack for 45-55 minutes until set in the middle and browned. The bread is done when a toothpick inserted in the center comes out clean. If the top begins to get too brown, tent with aluminum foil.
- Let the bread rest in the pan for around 10 minutes, then turn it out onto a wire rack to cool.
- Whisk together powdered sugar, vanilla, and pineapple syrup to make the glaze. Then spread it evenly over the bread.
- If you run out of pineapple syrup, you can use milk instead for the glaze.
- To get a thin, shiny glaze, spread it when the bread is still warm. For a thicker, whiter glaze, wait until the bread has completely cooled down.
My loaf was rising, but sank in the middle by the time done baking… (wish there was a photo option) I weighed all ingredients, didn’t over mix towards the end, but to no avail. Is there any suggestions for me before (if) I try this recipe again? Thanks you ❣️
Mine did as well…I read through the recipe and noted that baking soda was called for in the steps but at the end when the ingredients were listed it noted Baking Powder(which is what I used)…hence the slump. Cake is delicious, regardless.
The bread itself is nice and moist, although lacking in strong pineapple flavor. The glaze is far too sweet and overwhelms the bread. In my next batch I will add more pineapple, some walnuts, and omit the glaze.
I just made this bread and have it cooling, so can’t say yet how it tastes, but it smells delicious! The one thing is, the recipe forgot to tell you to add in the pineapple (just the syrup). I added it with the second batch of dry ingredients and that seemed to work. You might want to revise the recipe though!