Sarah Jenkins - Home Baking Enthusiast
👨‍🍳 Quick Bread Queen

Recipe by Mitchell

🎓 Pantry Staple Pro ⏰ Mom of 3 🍽️ Breakfast Baker

❤️ My Recipe Story

"I created this recipe one rainy afternoon when I was out of bananas but found a can of crushed pineapple in the back of the pantry. I wanted something comforting but bright. The result was this golden loaf that smells like a tropical vacation while it bakes. It's now a family favorite for Sunday brunch."

Sarah specializes in approachable, family-friendly baking using ingredients you likely already have. She loves 'quick breads' because they deliver maximum comfort with minimal effort.

View All Mitchell's Recipes →
A sliced loaf of golden pineapple bread on a white platter, showing chunks of fruit inside.

The Secret to Moisture

The key to this bread's incredible texture is the combination of oil, sour cream, and fruit. While butter tastes great, vegetable oil actually keeps quick breads moister for longer because it remains liquid at room temperature.

The sour cream adds a slight tang that activates the baking soda and tenderizes the gluten, ensuring the loaf isn't tough. And of course, the pineapple itself releases moisture as it bakes, steaming the bread from the inside out.

💡 Professional Tip

Do not skip draining the pineapple! If you add the pineapple with all its juice, the batter will be too wet, and the bread will be gummy and heavy in the center. You want the fruit flavor, not the excess water.

Frequently Asked Questions

Fresh pineapple contains an enzyme called bromelain that can sometimes mess with the structure of baked goods (making them soggy). Canned pineapple is heat-treated, deactivating this enzyme, making it safer for baking.

Yes! This bread freezes beautifully. Wrap the completely cooled loaf (or individual slices) in plastic wrap and then foil. Freeze for up to 3 months.

This usually means it's underbaked. Pineapple bread is heavy and takes a while to cook through. If the top is browning too fast but the center is raw, tent it with foil and keep baking.

Absolutely. 1/2 cup of chopped walnuts, pecans, or macadamia nuts would add a lovely crunch.

Crushed pineapple is best because it distributes evenly. If you only have chunks, pulse them a few times in a food processor to break them down.

Yes. Swap the sour cream for a dairy-free yogurt or even applesauce, and ensure you use oil instead of butter.

No! In fact, a mixer might overwork the batter. A bowl and a whisk or spatula are all you need.

Store at room temperature in an airtight container for 2-3 days. For longer storage, keep it in the fridge (it tastes great cold too!).

Recipe Troubleshooting Guide

✅

Soggy Bottom

Problem: The bottom of the loaf is wet and dense.

Solution: The pineapple wasn't drained enough. Next time, really press that liquid out. Also, ensure your oven is fully preheated before putting the pan in.

✅

Cracked Top

Problem: A large crack formed down the center.

Solution: This is actually normal and desirable for quick breads! It means the leavening agents are working. Don't worry about it—it adds rustic charm.

✅

Tough Texture

Problem: The bread is rubbery and hard.

Prevention: You overmixed the batter. Once you add the flour, stop mixing as soon as the white streaks disappear. Overmixing develops gluten, which makes bread tough.

✅

Too Brown Outside

Problem: Crust is burning before the inside is done.

Recovery: Sugar in the pineapple causes faster browning. Tent the loaf loosely with aluminum foil after 40 minutes of baking to protect the crust while the center finishes.

✅

Stuck in Pan

Problem: Loaf won't come out of the pan.

Prevention: Run a knife around the edges. If it's still stuck, the sugars may have caramelized on the pan. Next time, use a parchment paper 'sling' that hangs over the sides for easy lifting.

✅

Flavor Variations

Too Sweet: Add 1/2 cup shredded coconut for a Piña Colada vibe.

Too Salty: Use salted butter or add a sprinkle of flakey salt on top before baking.

Bland: Add a teaspoon of cinnamon or ginger to the dry mix.

Ingredients for pineapple bread: flour, sugar, can of crushed pineapple, eggs, and oil on a marble surface.

The Muffin Method

This recipe uses the 'Muffin Method' of mixing, which is the gold standard for quick breads and pancakes. The goal is to mix wet and dry ingredients separately, then combine them swiftly.

This minimizes the time the flour is in contact with the liquid before baking, preventing the development of tough gluten strands. The result is a tender, cake-like crumb rather than a chewy, bread-like texture.

Essential Ingredient Notes

  • Crushed Pineapple: Buy pineapple in juice, not heavy syrup, to control the sweetness. If you only find syrup, reduce the sugar in the recipe by 1/4 cup.
  • Vegetable Oil: Canola, vegetable, or grapeseed oil are all neutral options. Melted coconut oil works too and enhances the tropical flavor.
  • Sour Cream: Full-fat sour cream provides the best richness. Greek yogurt is a perfect 1:1 substitute if you want a slight protein boost.
Batter being poured into a loaf pan with visible pineapple pieces.

Serving Ideas

This bread is delicious plain, but it's even better when toasted and slathered with salted butter. The salt contrasts perfectly with the sweet fruit.

For a dessert version, try serving a warm slice with a scoop of vanilla ice cream or a dollop of whipped cream and a sprinkle of toasted coconut.

Testing for Doneness

Because of the fruit chunks, a toothpick might hit a piece of pineapple and come out wet even if the bread is done. Test in a few different spots. You want moist crumbs, not raw batter.

Easy Tropical Pineapple Quick Bread

Prep 15 min
Cook 60 min
Serves 10 servings
Level Easy

📋 Ingredients

Dry Mix

  • 2 large Eggs
    Room temperature
  • 1/2 cup Vegetable Oil
    Or melted butter
  • 1/4 cup Sour Cream
    For moisture
  • 20 oz can Crushed Pineapple
    Well drained, reserve 2 tbsp juice
  • 1 tsp Vanilla Extract
    Flavor enhancer

Wet Mix & Add-ins

  • 2 cups All-Purpose Flour
    Spoon and leveled
  • 3/4 cup Granulated Sugar
    White sugar
  • 2 tsp Baking Powder
    Leavening
  • 1/2 tsp Baking Soda
    Leavening
  • 1/2 tsp Salt
    Table salt

Instructions

  1. Preheat

    Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.

  2. Drain Pineapple

    Drain the can of crushed pineapple in a fine-mesh sieve. Press down with a spoon to remove most of the liquid. Reserve 2 tablespoons of the juice and set aside. (Save the rest of the juice for smoothies!)

  3. Mix Dry Ingredients

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

  4. Mix Wet Ingredients

    In a medium bowl, whisk the eggs, vegetable oil, sour cream, vanilla extract, and the 2 tablespoons of reserved pineapple juice until smooth.

  5. Combine

    Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few flour streaks are okay.

  6. Fold in Pineapple

    Gently fold in the drained crushed pineapple until evenly distributed throughout the batter.

  7. Bake

    Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

  8. Cool

    Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.

Recipe Notes & Tips

Pan Size Matters

This recipe is designed for a standard 9x5 loaf pan. If you use an 8x4 pan, it may overflow or take much longer to cook. You can also make this into muffins—bake for 18-22 minutes.

Storage

Quick breads tend to taste even better the next day as the moisture redistributes. Wrap tightly and let it sit overnight if you can resist eating it immediately!

Glaze Option

Whisk 1/2 cup powdered sugar with 2-3 teaspoons of pineapple juice to make a simple glaze to drizzle over the cooled loaf for extra sweetness.