I can’t get enough of this incredibly moist pineapple bread. Soft, tender, and studded with bits of crushed pineapple, this loaf comes together in one bowl and finishes with a bright pineapple glaze and a sprinkle of sweet coconut.
Banana bread gets a lot of attention, but pineapple is one of my favorite fruits for baking. After refining a pineapple pound cake, I created this simple pineapple loaf cake that’s easy to make and full of tropical flavor. Think of it as a piña colada in cake form — moist, fruity, and a true family favorite.
Pineapple Bread That Actually Tastes Like Pineapple! 🍍
Pineapple flavor can fade in the oven, so this recipe layers pineapple taste for a bold result. It uses drained crushed pineapple for texture, reserved pineapple juice for moisture and syrup, and a touch of pineapple emulsion to boost the fruitiness. After baking, the warm loaf is brushed with a pineapple syrup so the flavor permeates the cake.
For more quick bread ideas, try apple streusel bread or a snickerdoodle zucchini bread style loaf.
Recipe Highlights
- Simple and approachable: This loaf uses everyday pantry ingredients and straightforward steps. Mix in one bowl, bake, and finish with syrup and glaze.
- Moist for days: A pineapple syrup soak keeps the bread soft even after a long bake time.
- Tropical finish: A pineapple-flavored glaze and a sprinkling of shredded coconut make the loaf feel special and bright.
Key Ingredients
(Full ingredient list is in the recipe card below)
- Pineapple emulsion: Adds a punch of concentrated pineapple flavor that is otherwise lost during baking.
- Canned crushed pineapple: Adds texture and moisture. If using fresh pineapple, puree briefly and drain off excess juice before measuring.
- Sour cream: Keeps the crumb tender and moist while lending a subtle tang.
- Reserved pineapple juice: Is used both in the batter and to make the syrup that soaks into the warm loaf.
How To Make Pineapple Bread
Photos in the original recipe show each step. Below is a clear, easy-to-follow version of the method. Scroll to the recipe card for exact measurements and timed steps.
Step 1 — Drain the pineapple. Place the crushed pineapple in a fine-mesh sieve and press out as much liquid as possible. Reserve a few tablespoons of juice for the batter and save the rest for the pineapple syrup.
Step 2 — Make the batter. Whisk melted butter, oil, sugar, and brown sugar until smooth. Add eggs one at a time, then stir in sour cream, reserved pineapple juice, pineapple emulsion, vanilla and almond extracts. Fold in dry ingredients and finally the drained crushed pineapple until just combined.
- Step 3 — Bake. Pour the batter into a lined 9×5-inch loaf pan and bake until golden and a toothpick comes out with a few moist crumbs.
- Step 4 — Pineapple syrup. Simmer pineapple juice and a little sugar in a small saucepan until syrupy (about 8–10 minutes). Pour over the hot loaf so it soaks in.
Cool and glaze. Let the bread cool completely. Whisk powdered sugar with melted butter, milk, and a touch of pineapple emulsion to make a glossy pineapple glaze. Pour onto the cooled loaf and finish with sweetened coconut flakes or extra crushed pineapple if desired.
Recipe Notes and Tips for Success
- Measure precisely: Use a kitchen scale if possible for consistent results.
- Keep it moist: The pineapple syrup soak is key — it prevents the loaf from drying during the long bake.
- Gluten-free option: Swap in a 1:1 gluten-free flour and let the batter rest 20–30 minutes before baking to hydrate the flour.
- Room temperature ingredients: Bring eggs, sour cream, and milk to room temperature to help the batter emulsify smoothly.
- Storage: Store leftovers in an airtight container in the refrigerator. The loaf will stay moist for several days thanks to the syrup.
More Pineapple Recipes
Desserts
Creamy Pineapple Cheesecake
Desserts
Cream Cheese Pineapple Pound Cake
Desserts
Pineapple Upside Down Cake
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Pineapple Bread
By Britney
Prep: 20 mins • Cook: 1 hr 10 mins • Total: 1 hr 30 mins • Servings: 12
Equipment
- Mixing bowls
- Small saucepan
- 9×5-inch loaf pan
Ingredients
For the loaf
- 1 cup (200 g) sugar
- 3 tbsp (41 g) brown sugar
- 4 tbsp (56 g) salted butter, melted
- 1/3 cup (74 g) vegetable oil
- 3 large eggs
- 1/2 cup (120 g) sour cream
- 2 tbsp (30 g) pineapple juice (reserved)
- 2 tsp pineapple emulsion
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/4 cups (281 g) all-purpose flour
- 2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp kosher salt
- 8 oz crushed pineapple, drained very well
Pineapple Syrup
- 1/2 cup (120 g) pineapple juice
- 1/4 cup (50 g) sugar
Pineapple Glaze
- 1 1/2 cups (187 g) powdered sugar
- 2 tbsp salted butter, melted
- 2 tbsp whole milk
- 1/4 tsp pineapple emulsion
- Sweetened coconut flakes, for garnish
Instructions
- Drain the crushed pineapple in a fine-mesh sieve, pressing to remove as much liquid as possible. Reserve the drained juice.
- Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving a couple of inches of overhang for easy removal.
- In a large bowl, whisk together sugar, brown sugar, melted butter, and vegetable oil until smooth and combined.
- Add eggs one at a time, whisking after each addition. Stir in sour cream, 2 tablespoons reserved pineapple juice, pineapple emulsion, vanilla, and almond extract.
- In a separate bowl, whisk the flour with baking powder, baking soda, nutmeg, and salt. Add the dry ingredients to the wet and fold until just combined.
- Gently fold in the well-drained crushed pineapple. Pour the batter into the prepared loaf pan and smooth the top.
- Bake 60–70 minutes, or until a skewer inserted into the center comes out mostly clean with a few moist crumbs.
- While the bread bakes, make the pineapple syrup: simmer 1/2 cup pineapple juice with 1/4 cup sugar in a small saucepan until slightly thickened, about 8–10 minutes. Set aside.
- When the loaf comes from the oven, pour the warm pineapple syrup evenly over the top. Let the loaf sit in the pan for 20 minutes, then remove and transfer to a wire rack to cool completely.
- Prepare the glaze by whisking powdered sugar with melted butter, milk, and pineapple emulsion until smooth. Adjust thickness with more powdered sugar or milk as needed. Pour over the cooled loaf and garnish with sweetened coconut flakes.
Nutrition
Calories: 378 kcal • Carbohydrates: 57 g • Protein: 5 g • Fat: 15 g • Saturated Fat: 6 g • Sodium: 248 mg • Sugar: 38 g
Nutrition information is an estimate and should be used as a guideline only.