If you’re craving a sweet, fruity treat that practically melts in your mouth, Pineapple Quick Bread is about to become your new favorite. This loaf delivers a tropical burst of pineapple in every bite, wrapped in a tender, creamy crumb courtesy of tangy sour cream and a touch of cream cheese. Whether you slice it for breakfast, wrap it up for a picnic, or treat it as an afternoon snack, you’ll fall in love with the fragrant aroma and glossy pineapple glaze that makes this bread so irresistible.

Pineapple Quick Bread Recipe - Recipe Image

Ingredients You’ll Need

Don’t you love recipes where the ingredient list is simple, but every single item really matters? That’s definitely the case here: each ingredient plays a key role in creating Pineapple Quick Bread’s bright flavor, perfectly moist texture, and beautiful golden color.

All-purpose flour: The sturdy base that gives this loaf structure but keeps it tender.
Baking soda: Helps the bread rise for that classic domed quick bread look.
Salt: A little goes a long way for balancing sweetness and brightening flavors.
Cream cheese (softened): The secret to a lusciously creamy texture and subtle richness.
Sugar: Sweetness to complement the tangy pineapple without overpowering it.
Vanilla extract: Adds warmth and enhances the other flavors beautifully.
Large egg (beaten): Binds everything together for a perfect slice every time.
Sour cream: Adds incredible moisture and a slight tang that pairs so well with pineapple.
Crushed pineapple (drained, juice reserved): The true star – juicy pineapple bits throughout, plus juice for a punchy glaze.
Powdered sugar: Makes the glaze smooth, glossy, and sweet enough to make each slice special.
Reserved pineapple juice: Lends that final tropical kick in the glaze that makes this bread totally unforgettable.

How to Make Pineapple Quick Bread

Step 1: Preheat and Prep

Start by getting your kitchen ready for baking. Preheat your oven to 350°F (175°C) so it’s perfectly hot when your batter is ready to go. Take a standard bread pan, grease it generously (butter or nonstick spray are both fine), and set it aside. This makes cleanup a breeze and guarantees your Pineapple Quick Bread will pop right out once it’s baked.

Step 2: Mix Dry Ingredients

Whisk together your all-purpose flour, baking soda, and salt in a medium bowl. The whisking isn’t just for even mixing – it also aerates the flour a bit, which will help give your bread a soft, delicate crumb. Set this bowl aside; you’ll come back to it in a minute.

Step 3: Prepare Wet Ingredients

In a large mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and the beaten egg. Go for smooth and creamy – a handheld or stand mixer works beautifully here. Cream cheese ensures the bread stays super tender while adding a lovely rich note to each bite.

Step 4: Combine Mixtures

Now, take those dry ingredients and add them gradually to your wet mixture. Stir gently – you want to combine everything without overmixing, which keeps the bread light. Fold in the sour cream for added tang and moisture, then gently fold in the drained crushed pineapple. The batter will look thick and speckled with golden pineapple.

Step 5: Bake the Bread

Spoon the batter evenly into your prepared bread pan, using a spatula to smooth the top. Pop it into the oven and bake for 55 to 60 minutes. When a toothpick inserted in the center comes out clean (or with just a few moist crumbs), it’s ready. Let your Pineapple Quick Bread cool in the pan for 15–20 minutes, then carefully transfer it to a wire rack to cool completely. This step is key for a beautiful finish and easy glazing.

Step 6: Prepare the Glaze

While your bread cools, grab a small bowl and stir together the powdered sugar and a few tablespoons of the reserved pineapple juice. Add the juice slowly until your glaze is pourable but not too thin. This golden, glossy glaze is the crowning touch that ties together the Pineapple Quick Bread’s tropical character.

Step 7: Glaze and Serve

Once your loaf is completely cooled, drizzle the glaze generously over the top. Let it set for a few minutes for that pretty, crackly finish before slicing. Trust me, the hardest part of making Pineapple Quick Bread is waiting long enough to let the glaze set before digging in!

How to Serve Pineapple Quick Bread

Garnishes

If you want to make your Pineapple Quick Bread look as good as it tastes, try adding a shower of toasted coconut flakes or a sprinkle of finely chopped candied pineapple. A handful of chopped pecans or macadamia nuts brings crunch and a beautiful tropical twist, while a dusting of extra powdered sugar adds pretty, snowy vibes.

Side Dishes

This bread is lovely solo with a hot mug of coffee or tea, but it also shines next to a scoop of vanilla ice cream or a dollop of whipped cream for dessert. If you’re serving for brunch, fresh berries or a fruit salad make a bright, juicy pairing that draws out the pineapple’s freshness.

Creative Ways to Present

Turn each slice of Pineapple Quick Bread into a little treat by layering with mascarpone or ricotta, then topping with more pineapple bits and a drizzle of honey. You can also cube the bread and skewer it with chunks of fresh fruit for a summery, party-perfect snack. Or, toast a slice and slather with a bit of butter—because warm, glazed bread is never a bad idea!

Make Ahead and Storage

Storing Leftovers

To keep your Pineapple Quick Bread as moist and flavorful as the day you made it, wrap the fully cooled loaf tightly in plastic wrap or foil. Store it at room temperature for up to three days—if it lasts that long. The glaze keeps it extra tender, so you’ll want to check for stickiness before stacking slices.

Freezing

Yes, you can freeze Pineapple Quick Bread! Slice and wrap individual pieces or the whole loaf in a couple of layers of plastic wrap, then tuck into a freezer bag. For best results, freeze without the glaze, then add it after thawing. It’ll keep well for up to two months, making it perfect for last-minute guests or those “just need something sweet” moments.

Reheating

Warm slices in the microwave for 10–20 seconds to refresh that soft, just-baked texture. If you froze the bread, let it thaw at room temperature (still wrapped for minimal moisture loss) before reheating. A quick toast under the broiler also caramelizes the glaze for a next-level treat.

FAQs

Can I use fresh pineapple instead of canned?

Fresh pineapple works if you chop it finely and drain it well; you’ll need to reserve a little extra juice for the glaze. The flavor will be even brighter, but make sure you remove any tough core pieces for the best texture.

What size bread pan should I use?

A standard 9×5-inch loaf pan is perfect for this Pineapple Quick Bread. If you only have a slightly smaller or larger pan, just keep an eye on your bake time—a smaller pan can take a little longer, while a larger one may finish up early.

Can this recipe be made gluten-free?

Yes, simply swap in your favorite cup-for-cup gluten-free flour blend. Keep in mind that gluten-free loaves can be a bit more delicate, so handle with extra care when removing from the pan and slicing.

How do I prevent my quick bread from becoming too dense?

Be careful not to overmix the batter after combining the dry and wet ingredients. Gently folding (rather than beating) preserves the airiness and ensures your Pineapple Quick Bread turns out lovely and light.

Is it possible to add nuts or coconut to the batter?

Absolutely! Fold in up to 1/2 cup of toasted chopped nuts or sweetened shredded coconut along with the pineapple for added crunch and flavor, just be sure not to overload the batter so it stays moist.

Final Thoughts

If you’ve never tried baking Pineapple Quick Bread, now’s the perfect time to treat yourself. This recipe is the perfect blend of easy and impressive, with sunny flavors that always brighten the day. Give it a try—you just might find yourself making an extra loaf to share with friends and family!