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Cozy Pineapple Bread with Sweet Glaze

Featured in: Master the Art of Traditional Bread Making

Craving a tropical twist in your baking? This recipe produces a moist pineapple loaf that’s brimming with fruit flavor and coated with an easy pineapple glaze. Mixing everything is simple—combine dry with wet, gently fold in drained pineapple, and let the oven do the rest. Once baked, cool the loaf fully before adding the quick 2-ingredient glaze. Best for breakfast, desserts, or an afternoon energy fix, this bread stays fresh for a few days and fills your home with incredible tropical scents while it bakes. Makes one 9x5 inch loaf for 8 servings.
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Updated on Fri, 07 Mar 2025 16:50:32 GMT
Pineapple Bread Loaf Pin it
Pineapple Bread Loaf | yummygusto.com

This homestyle pineapple bread delivers tropical sweetness in every slice. Made with real crushed pineapple and finished with a light glaze, it offers a perfectly moist, tender crumb and buttery texture. The natural fruit flavors shine through, creating an irresistible quick bread that tastes like summer.

The aroma of this bread baking is simply heavenly. The sweet pineapple fragrance fills the kitchen and creates an inviting atmosphere that draws everyone to the oven, eagerly awaiting that first warm slice.

Key Ingredients

  • All-purpose flour: Provides structure and tender texture
  • Crushed pineapple: Adds moisture and tropical flavor
  • Unsalted butter: Creates rich, tender crumb
  • Sour cream: Ensures perfect moisture
  • Pure vanilla: Enhances the sweet flavors
  • Fresh pineapple juice: Amplifies the fruit taste

Baking Instructions

Preparation:
Preheat oven to 350°F. Line 9x5-inch loaf pan with parchment paper. Have ingredients ready at room temperature.
Mix Butter:
Beat butter until light and airy, about 3 minutes. The texture should be notably fluffy.
Add Sugar:
Gradually incorporate sugar while mixing. Continue until pale and fluffy for proper texture.
Combine Wet Ingredients:
Beat in eggs one at a time. Mix in vanilla until fully incorporated.
Alternate Ingredients:
Add dry ingredients in thirds, alternating with sour cream mixture. Mix just until combined.
Add Pineapple:
Gently fold in well-drained crushed pineapple until evenly distributed.
Delicious Pineapple Bread Pin it
Delicious Pineapple Bread | yummygusto.com

This recipe brings together the perfect balance of sweet tropical pineapple and classic quick bread texture. Each slice offers a taste of sunshine, making it ideal for any occasion.

Serving Suggestions

Enjoy this bread lightly toasted with butter, cream cheese, or honey. It makes an excellent addition to brunch spreads and pairs wonderfully with coffee or tea. The bread is delicious both warm and at room temperature.

Recipe Variations

Try adding chopped macadamia nuts or coconut flakes for extra tropical flair. White chocolate chips or a cream cheese swirl create delicious variations. Adjust the sweetness to taste or experiment with different extract combinations.

Storage Instructions

Keep bread wrapped tightly at room temperature for 3 days. Refrigerate for up to one week. For freezing, wrap individual slices and store up to 3 months. Thaw overnight in refrigerator before serving.

Close-up Pineapple Bread Recipe Pin it
Close-up Pineapple Bread Recipe | yummygusto.com

This pineapple bread recipe consistently produces excellent results. The combination of moist texture and tropical sweetness creates an irresistible treat that's perfect for any occasion.

Frequently Asked Questions

→ How long will this loaf remain fresh?
Stored airtight at room temp, freshness lasts up to 3 days. To stretch this period, refrigerate for another 2-3 days.
→ Can fresh pineapple replace canned ones?
Yep, but canned crushed pineapple usually provides consistent moisture. If you go with fresh, crush and drain it thoroughly for the best texture.
→ Why does it matter if ingredients are at room temperature?
It ensures everything mixes smoothly, creating an even batter and a wonderfully fluffy loaf.
→ Can I freeze this bread?
Definitely! Wrap the unglazed loaf tightly in plastic and foil, and it’ll keep in the freezer for up to 3 months. Thaw before you glaze it.
→ Why bother draining the pineapple?
Too much liquid will make the batter soggy. Save the juice to use in the glaze instead for extra flavor!

Cozy Pineapple Bread

Packed with flavorful crushed pineapple and covered in a light glaze, this recipe makes the perfect tropical loaf for mornings or as an indulgent snack.

Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes
By: Sandra

Category: Rustic Breads

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 loaf)

Dietary: Vegetarian

Ingredients

→ For the Bread

01 240g (1 cup) crushed pineapple, drained well
02 2 tablespoons (30ml) pineapple juice (use from the drained can)
03 ½ cup (120g) sour cream, bring it to room temperature first
04 1 teaspoon of vanilla extract, try to get pure for the best flavor
05 2 large eggs, also brought to room temperature
06 200g (1 cup) of regular white sugar
07 ½ cup (113g) unsalted butter, let it soften at room temperature
08 ½ teaspoon of salt
09 ½ teaspoon of baking soda
10 1 teaspoon baking powder
11 180g (1½ cups) all-purpose flour—unbleached and fresh

→ For the Glaze

12 2-3 tablespoons (30-45ml) pineapple juice
13 1 cup (120g) of powdered sugar, sift it first to remove lumps

Instructions

Step 01

Set your oven to 350°F (170°C). Move the oven rack so it’s just below the middle. Grab a 9x5 loaf pan, and line it with parchment paper—leave enough hanging over the sides to make pulling the bread out easy later on.

Step 02

Whisk the flour, baking soda, baking powder, and salt in a large bowl until they’re thoroughly mixed and have a light, fluffy texture.

Step 03

Take your stand mixer with the paddle (or a hand mixer) and blend the butter with the sugar on medium speed for 2-3 minutes until it’s lovely and airy. Add the eggs one at a time along with the vanilla, and mix them in just until combined at a low speed.

Step 04

Add everything step-by-step! Start with half of your dry mixture, combine it with the wet batter, then mix in the sour cream and pineapple juice. Finish by folding in the remaining dry ingredients before gently stirring in the well-drained crushed pineapple.

Step 05

Pour the finished batter into the lined loaf pan, leveling it out nicely. Put it in the oven to bake for about 50-60 minutes. It’s done when you poke it with a toothpick and it comes out mostly clean with just a few crumbs sticking.

Step 06

Let the bread sit in the pan for 10 to 15 minutes after baking. Then, use the overhanging parchment to pull it out and let it cool completely. Make the glaze by whisking together powdered sugar and pineapple juice until smooth. Drizzle it over the cooled bread.

Notes

  1. Wrap it in an airtight container to keep it fresh on the counter for up to 3 days.
  2. You can stash it in the fridge to make it last another 2-3 days longer.

Tools You'll Need

  • A mixer (stand mixer with a paddle or handheld)
  • Loaf pan (9x5 inches)
  • Some parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This recipe uses dairy (butter, sour cream).
  • Eggs are included.
  • The all-purpose flour contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~