This easy tropical Pineapple Quick Bread is a yummy treat for breakfast, snack, or as a lunch and dinner side dish!
Have you ever had pineapple bread before? It’s a lovely, tropical treat that is a nice change from the usual banana bread or other more common quick breads.
With bits of crushed pineapple dotted throughout the bread, each slice has sweet, sour, and citrus flavors in each bite.
We had it first on a family vacation to Maui. I remember that everyone enjoyed it – which can be rare in a family with four very different tastes! – and vowed to make it when we got home.
Pineapple quick bread
This pineapple bread recipe is a quick bread recipe. I LOVE making quick breads. They’re my favorite type of breads to bake.
Quick breads don’t require yeast, so you don’t have to wait for the dough to rise. They usually come together pretty quickly, which means you get to eat them and enjoy them faster! :)
How to make pineapple quick bread
To make this pineapple bread, start by either greasing the inside of a 9×5-inch bread loaf pan with butter. Or, my preferred method is to line the inside with parchment paper.
In a large bowl, beat the eggs, butter and sugar together. Then stir in the pineapple, vanilla, and yogurt.
In a separate large bowl, mix together flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients into the pineapple mixture. Stir until ingredients are well combined.
Pour into the prepared loaf pan. Bake at 350°F for 1 hour, or until a toothpick comes out clean. Let cool at room temperature for 10 minutes before enjoying.
Full measurements and detailed instructions are in the printable recipe card below.
Baking tips & substitutions
Some tips to help you make this pineapple bread:
- Line the loaf pan with parchment paper if you can. This makes it easy to lift the bread out of the pan once it’s done baking.
- You can substitute dairy-free plain yogurt for regular yogurt.
- As with all baking, make sure you’re using fresh baking soda and baking powder. This will ensure your bread rises properly. Both leavening agents are still likely safe to eat even after their expiration date, but the older they are, the less they will work to create a nice rise in your bread.
More yummy baked goods
- Butterscotch Cookies
- Chocolate Chip Bars
- Pumpkin Cream Cheese Muffins
- Banana Crumb Coffee Cake
- Giant Chocolate Chip M&M Cookies
- 2 eggs
- 1/2 cup butter melted
- 1 cup white sugar
- 1-1/2 cup crushed pineapple with juice
- 1 teaspoon vanilla extract
- ½ cup vanilla or plain yogurt
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- Preheat oven to 350°F. Grease one 9×5 inch loaf pan, or prep with parchment paper. Set aside
- In a large bowl, beat the eggs, then add butter and sugar and beat together until smooth.
- Stir in the pineapple, vanilla, and yogurt.
- In a separate large bowl, mix together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients into the pineapple mixture. Stir until ingredients are well combined.
- Pour into the prepared loaf pan.
- Bake at 350°F for 1 hour, or until a toothpick comes out clean.
- Let cool at room temperature for 10 minutes before enjoying.