Breakfast

Pineapple Bread Recipe

FREE PRINTABLE RECIPE

Get the Printable Recipe PDF (Free)

Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.

1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.

No spam. Unsubscribe anytime. After submitting, you’ll get a confirmation email first (double opt-in). If you don’t see it, check Spam or Promotions.

  • ✅ Printable PDF (ingredients + steps)
  • ✅ Save it to your phone (no long scrolling)
  • ✅ Includes cook time + servings
  • ✅ Easy to follow

FAQ

Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.

I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.

Get the printable PDF for this recipe.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pineapple Bread Recipe: Sweet, Moist Loaf in 60 Minutes with Pro Tips

  • Author: Elsa
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (8-10 slices) 1x
  • Diet: Vegetarian
Print Recipe

Description

 

Moist pineapple bread with a crackly sugar crust—perfect for breakfast or dessert. Easily adaptable for gluten-free and vegan diets.

Ingredients

Scale
  • 20 oz crushed pineapple (unsweetened), drained
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup coarse sugar (plus extra for sprinkling)
  • 2 cups all-purpose flour (or gluten-free 1:1 blend)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • 2 large eggs (or flax eggs: 2 tbsp ground flax + 6 tbsp water)
  • 1 tsp vanilla extract
  • ½ cup chopped nuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. Drain pineapple in a fine-mesh strainer; let sit 10 minutes.
  3. Whisk dry ingredients: flour, baking soda, and salt.
  4. Mix wet ingredients: oil, granulated sugar, eggs, and vanilla until smooth.
  5. Fold drained pineapple and nuts (if using) into wet mixture.
  6. Pour batter into pan; sprinkle with coarse sugar.
  7. Bake 50-55 minutes, until a toothpick comes out with a few moist crumbs.
  8. Cool in pan 10 minutes, then transfer to a wire rack.

 

Notes

Gluten-free : Use Bob’s Red Mill 1:1 Gluten-Free Flour. No other changes needed.

Vegan : Substitute eggs with flax eggs and use oat milk + lemon juice instead of buttermilk.

Storage : Keep in an airtight container for 5 days or freeze slices for 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10th loaf)
  • Calories: 250 kcal
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 25mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!