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