This Pineapple Quick Bread is a moist, tropical loaf that combines sweet crushed pineapple with a soft, tender crumb and a tangy glaze. It’s the perfect balance of fruity brightness and comforting richness—ideal for breakfast, an afternoon snack, or dessert. Made with pantry staples and ready in just over an hour, this bread brings a taste of the tropics to any table.

Why I Love This Recipe

I love how this recipe transforms simple ingredients into something truly special. The crushed pineapple adds natural sweetness and moisture, while the sour cream and cream cheese create a rich, tender texture. The pineapple glaze on top adds just the right amount of tangy sweetness. Whether I’m serving it with coffee in the morning or as a light dessert after dinner, this bread always disappears quickly.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
3 ounces cream cheese, softened
1 large egg, beaten
3 teaspoons vanilla extract
½ cup sour cream
1 can (20 oz) crushed pineapple, drained (reserve 2 tablespoons juice)

For the glaze:

1⅓ cups powdered sugar
2 tablespoons reserved pineapple juice

Directions

Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the beaten egg and vanilla extract to the cream cheese mixture, mixing well.
Stir in the sour cream until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the drained crushed pineapple.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
For the glaze, mix the powdered sugar with the reserved pineapple juice until smooth. Drizzle over the cooled bread.

Servings and Timing

Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: Approximately 1 hour 15 minutes

Variations

Pineapple Coconut Bread: I like adding ½ cup of shredded coconut to the batter for a more tropical flavor.
Nutty Pineapple Bread: Sometimes I fold in ½ cup of chopped walnuts or pecans for a crunchy texture.
Citrus Zest: Adding a teaspoon of lemon or orange zest gives the bread a fresh citrusy twist.

Storage and Reheating

Storage: I keep the cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
Freezing: I wrap the loaf tightly in plastic wrap and aluminum foil, then freeze it for up to 3 months. I thaw it at room temperature before serving.
Reheating: I warm individual slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–10 minutes.

FAQs

What type of pineapple should I use?

I use canned crushed pineapple because it’s convenient and gives the right consistency and moisture. I make sure to drain it well and save some juice for the glaze.

Can I use fresh pineapple instead of canned?

Yes, I can. I finely chop or crush fresh pineapple in a food processor, then drain the excess juice. It works just as well.

Is it necessary to use cream cheese?

Cream cheese adds a soft, rich texture to the bread. If I don’t have it, I can substitute it with the same amount of softened butter, but the flavor and texture will change slightly.

Can I make this bread gluten-free?

Yes, I can use a gluten-free all-purpose flour blend. I just make sure it contains xanthan gum or a similar binder for a better result.

How do I know when the bread is fully baked?

I check by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, the bread is done. If there’s wet batter, I bake it a few more minutes and check again.

Conclusion

This Pineapple Quick Bread is one of my favorite ways to bring bright, tropical flavors to the table. It’s simple, moist, and has a perfect balance of sweetness and richness. Whether I’m making it for family, guests, or just for myself, it’s always a hit and never lasts long on the counter.

Pineapple Quick Bread

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Author: Sue
Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: 1 hour 15 minutes
Yield: 12 slices
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Pineapple Quick Bread is a moist, tropical loaf featuring sweet crushed pineapple, a rich, tender crumb, and a tangy glaze. Perfect for breakfast, snacks, or dessert, it's a quick and easy recipe made with pantry staples.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the beaten egg and vanilla extract to the cream cheese mixture, mixing well.
Stir in the sour cream until fully combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the drained crushed pineapple.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
For the glaze, mix the powdered sugar with the reserved pineapple juice until smooth. Drizzle over the cooled bread.