There’s something wonderfully nostalgic about pineapple bread. This easy pineapple bread recipe brings together the sunny taste of crushed pineapple and a moist, tender crumb—all topped with a pineapple glaze that you’ll want to drizzle on everything. In this post, you’ll find step-by-step tips, flavor tricks, and answers to popular questions like “What does pineapple juice do to bread dough?” and “Can you use pineapple juice in cake mix?” Whether you love tropical desserts or need a fresh take on a loaf cake, this guide has it all.
Table of Contents
Table of Contents
Pineapple Bread Recipe with a Personal Twist
Baking memories with a tropical twist
Hi there, and welcome back to my kitchen! If you’ve been here before, you already know I’m Emily Frost—a busy mom of two, juggling life and meals with love. Today, I’m sharing something that’s close to my heart and even closer to my childhood—this pineapple bread recipe. It reminds me of those sun-drenched weekends spent with my grandmother, who always had a warm, fruit-filled treat on the counter. Her banana bread was legendary, but this pineapple bread? It was summer in every slice.
Now that I’m the one baking for my family, I’ve taken her old recipe and given it a simple, modern twist. It’s incredibly easy to make, and it uses canned crushed pineapple—so you can whip it up anytime, no matter the season. The syrup from the can is a secret ingredient in the glaze, giving this bread a soft tropical kiss. And if you’re a fan of sunny flavors, you’ll want to pair this with a light fruit salad like my berry melon fruit salad or a chilled treat like this pineapple frosty.
This pineapple bread recipe isn’t just dessert—it’s comfort food. You’ll find it’s moist, never dry, with a sweet-tart edge thanks to the pineapple. Ideal for breakfast, a present, or a coffee-fueled afternoon pick-me-up. It’s the kind of loaf that invites conversation around the table and gets your kitchen smelling like sunshine.
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Pineapple Bread Recipe That’s Sweet, Moist, and Tropical-Perfect
This moist and tender pineapple bread is packed with crushed pineapple and topped with a sweet pineapple glaze. It’s a simple, tropical loaf perfect for breakfast, dessert, or anytime you want a sunny slice of comfort.
- Total Time: 1 hour
- Yield: 1 loaf 1x
Ingredients
For the Bread:
¾ cups granulated sugar
½ cup unsalted butter, softened
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ cup pineapple syrup (from the canned pineapple)
2 tablespoons whole milk
1 cup crushed pineapple, drained (save the syrup)
⅛ teaspoon salt
For the Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons pineapple syrup (plus more as needed)
Instructions
1. Preheat oven to 350°F and grease or line an 8×4-inch loaf pan.
2. In a large bowl, beat sugar and butter until fluffy. Add eggs one at a time.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add half of the dry mix and pineapple syrup to the wet ingredients. Stir gently.
5. Add the remaining flour and milk. Stir again until just combined.
6. Fold in the crushed pineapple using a spatula—do not overmix.
7. Pour batter into prepared pan and bake for 45–55 minutes, until golden and a toothpick inserted comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack.
9. Mix powdered sugar, vanilla, and pineapple syrup for the glaze.
10. Drizzle glaze over warm or cooled bread as desired.
Notes
For a thin glaze, apply while the bread is warm. For a thicker finish, let the bread cool fully before glazing.
Wrap tightly to store for up to 2 days at room temp or 5 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Baking the Perfect Pineapple Bread Recipe
How to balance flavor and texture in pineapple bread
The key to a great pineapple bread recipe is balance. The bread should be moist and tender, but not soggy. Sweet, but not overpowering. Pineapple naturally brings sweetness and acidity, which makes it perfect for loaf-style cakes and quick breads. But it’s important to use the right proportions and techniques to get that ideal bite.
Start with quality canned crushed pineapple—not chunks. Crushed pineapple blends seamlessly into the batter and adds moisture throughout. Be sure to drain it well, but save the syrup. That syrup isn’t just for flavor—it keeps the bread tender and gives the glaze its signature shine. I also like to add a splash of whole milk for creaminess, and a touch of baking powder to give it a gentle rise.
One of the most important tips? Don’t overmix. This bread is stirred, not beaten. You’re done once you’ve only combined the dry ingredients. To prevent the pineapple from becoming mushy, I carefully fold it in with a spatula. While we’re talking about secrets, you can keep your loaf brown without burning the top by tenting it with foil halfway through baking.
Pair this loaf with a fun fruity side like classic ambrosia fruit salad, or enjoy it warm with a scoop of vanilla yogurt or butter. It also stores beautifully in the fridge for a few days—if it lasts that long.
Pineapple juice makes it better—here’s how
What happens to bread dough when pineapple juice is added? In this recipe, the syrup (which contains pineapple juice) acts similarly to sugar and acid in baking—it softens gluten strands, keeps the crumb tender, and adds depth. It doesn’t make the bread taste like candy—it makes it taste bright.
If you’re into tropical vibes, try pairing this with tropical fruit salad with coconut—they share that same sunny spirit. Indeed, if you have ever inquired, “Is it possible to substitute pineapple juice for water in a cake mix box?”—the answer is yes, and it works great for adding richness.
Glazing and Serving Your Pineapple Bread
Creating the perfect pineapple glaze
Once your pineapple bread is baked to golden perfection, it’s time to top it with a glaze that’s just as delicious as the loaf itself. This glaze isn’t just a finishing touch—it’s what transforms the bread into something you’ll want to serve at brunch or dessert.
To make the glaze, whisk together powdered sugar, vanilla extract, and a few spoonfuls of the reserved pineapple syrup. The result is a smooth, tropical-flavored topping that seeps slightly into the warm bread, locking in moisture and adding just the right amount of sweetness.
If you want a thinner glaze with a glassy finish, pour it while the bread is still warm. But for a thicker, more opaque layer, let the bread cool completely first. That contrast between the sweet glaze and the tangy bread makes every slice sing.
Running low on pineapple syrup? No problem. A splash of milk works as a substitute—but the pineapple syrup really makes it shine. Serve slices with a fruity cooler or a small scoop of whipped cream. I love pairing mine with something colorful like this 4th of July trifle or red, white, and blue cupcakes for festive flair.
Storing and enjoying leftovers
This pineapple bread recipe stores well at room temperature for up to two days, or in the fridge for up to five. Just wrap it in foil or place in an airtight container. You can even freeze it—just wait until it’s fully cooled and skip the glaze until you’re ready to serve.
To reheat, a quick 10 seconds in the microwave makes it soft again. Top with a bit more glaze or a pat of butter, and you’ve got a comforting snack anytime. You could even serve it alongside a tropical smoothie or a creamy dessert like cottage cheese peanut butter mousse for contrast.
Glazing and Serving Your Pineapple Bread
Creating the perfect pineapple glaze
Once your pineapple bread is baked to golden perfection, it’s time to top it with a glaze that’s just as delicious as the loaf itself. This glaze isn’t just a finishing touch—it’s what transforms the bread into something you’ll want to serve at brunch or dessert.
To make the glaze, whisk together powdered sugar, vanilla extract, and a few spoonfuls of the reserved pineapple syrup. The result is a smooth, tropical-flavored topping that seeps slightly into the warm bread, locking in moisture and adding just the right amount of sweetness.
If you want a thinner glaze with a glassy finish, pour it while the bread is still warm. But for a thicker, more opaque layer, let the bread cool completely first. That contrast between the sweet glaze and the tangy bread makes every slice sing.
Running low on pineapple syrup? No problem. A splash of milk works as a substitute—but the pineapple syrup really makes it shine. Serve slices with a fruity cooler or a small scoop of whipped cream. I love pairing mine with something colorful like this 4th of July trifle or red, white, and blue cupcakes for festive flair.
Storing and enjoying leftovers
You may keep this pineapple bread in the refrigerator for up to five days or at room temperature for up to two days. Simply put it in an airtight container or wrap it in foil. Just wrap it in foil or place in an airtight container. You can even freeze it—just wait until it’s fully cooled and skip the glaze until you’re ready to serve.
To reheat, a quick 10 seconds in the microwave makes it soft again. Top with a bit more glaze or a pat of butter, and you’ve got a comforting snack anytime. You could even serve it alongside a tropical smoothie or a creamy dessert like cottage cheese peanut butter mousse for contrast.
Pineapple Bread FAQ + Final Thoughts
Is pineapple bread recipe a thing? Absolutely—here’s why
Yes, pineapple bread is very much a thing—and it deserves a permanent place in your baking lineup. While banana and zucchini breads are classics, pineapple bread brings a lighter, tropical flavor that’s ideal for warmer seasons or just when you want something different. The use of crushed pineapple keeps it moist, while the glaze gives it that sweet, almost cake-like finish.
There is no need for yeast or rising time because it is a fast bread. Just mix, bake, glaze, and serve. It’s as easy as banana bread, but with a bright twist. Think of it as sunshine in a loaf—especially when paired with something fruity like strawberry jam or a little citrus zest for garnish.
How to enhance pineapple flavor in baking
If you’re craving even more pineapple flavor, here are a few easy ways to boost it:
- Use both pineapple syrup and crushed pineapple for double impact.
- For brightness, add a teaspoon of pineapple extract or lime zest.
- To enhance the flavor, quickly toast the crushed pineapple before incorporating it into the batter.
You can also pair the bread with complementary flavors like coconut or macadamia nuts. Just keep in mind not to overload the batter—too many additions can make it dense.
FAQs Answered
Is pineapple bread a thing?
Yes, pineapple bread is a moist, sweet quick bread made with crushed pineapple. It’s an easy recipe that tastes like a tropical version of banana bread.
How to enhance pineapple flavor in baking?
Use both the pineapple syrup and crushed pineapple, and try a bit of pineapple extract or lime zest to heighten the flavor.
What does pineapple juice do to bread dough?
Pineapple juice (or syrup) adds acidity and sweetness, which tenderizes the dough and gives the bread a soft, rich crumb.
Can I use pineapple juice instead of water in a box cake mix?
Yes! Substituting pineapple juice for water adds flavor and moisture to cake mixes. It’s a great way to enhance tropical or vanilla cakes.
Conclusion
Pineapple bread is one of those recipes that sneaks up on you. It’s simple to make, loaded with flavor, and works for nearly any occasion—from breakfast to dessert. The sweet-tart glaze, tropical aroma, and moist texture make it a hit with kids and adults alike.
So whether you’re baking this for a brunch gathering, packing it for a picnic, or just enjoying it at home on a quiet afternoon, this pineapple bread recipe delivers. Add it to your baking rotation, and don’t be surprised if it becomes a family favorite—just like it is in my home.
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