Pineapple Bread Recipe

This pineapple bread is a delicious and moist treat, perfect for breakfast, dessert, or a midday snack. The sweet and tangy pineapple adds a tropical twist to classic quick bread.


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained
  • 1/2 cup unsweetened applesauce
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup shredded coconut (optional)


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Combine Wet Ingredients: In another bowl, beat the eggs and then mix in the vegetable oil, vanilla extract, crushed pineapple, and applesauce until well combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  5. Add Optional Ingredients: If using, fold in the chopped walnuts or pecans and shredded coconut.
  6. Pour into Pan: Pour the batter into the prepared loaf pan and spread it out evenly.
  7. Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  9. Serve: Slice and serve. Enjoy your pineapple bread as is, or with a spread of butter or cream cheese.

This pineapple bread can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well for longer storage.

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