Why You’ll Love This Recipe
- Juicy & Moist : Pineapple adds natural sweetness and keeps the bread tender.
- Tropical Flavor : Pairs pineapple with cinnamon or cardamom for a unique twist.
- Quick & Easy : No yeast or kneading required—ready in under an hour.
- Customizable : Add nuts, coconut, or a cream cheese swirl.
- Freezer-Friendly : Slice and freeze for busy mornings or lunchboxes.
Ingredients You’ll Need
Makes 1 loaf
For the Bread:
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon (or nutmeg for warmth)
- 1 cup crushed pineapple (drained, reserve juice for glaze)
- ½ cup granulated sugar (or coconut sugar for less sweetness)
- ¼ cup unsalted butter , melted (or coconut oil for vegan)
- 2 large eggs (or flax eggs: 2 tbsp ground flax + 6 tbsp water)
- 1 tsp vanilla extract
- Optional : ½ cup chopped walnuts, pecans, or shredded coconut
For the Glaze (Optional):
- ½ cup powdered sugar
- 2–3 tbsp reserved pineapple juice
- 1 tsp lemon zest
Step-by-Step Instructions
Step 1: Prep the Pineapple
Drain crushed pineapple thoroughly (save the juice for the glaze). Pat dry with paper towels if needed.
Step 2: Mix Dry Ingredients
Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
Step 3: Combine Wet Ingredients
In a separate bowl, mix pineapple, sugar, melted butter, eggs, and vanilla.
Step 4: Make the Batter
- Gradually add dry ingredients to the wet mix. Stir until just combined .
- Fold in nuts or coconut (if using).
Step 5: Bake
- Preheat oven to 350°F (175°C) . Grease a 9x5-inch loaf pan.
- Pour batter into the pan. Bake for 50–60 minutes (cover with foil if browning too fast).
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Step 6: Glaze (Optional)
Mix powdered sugar, pineapple juice, and lemon zest until smooth. Drizzle over cooled bread.
