Pineapple Bread Recipe: A Moist, Sweet Taste of Home

I still remember the first time I smelled pineapple bread baking in my tiny California apartment. The sweet tropical scent instantly took me back to Kyoto, where my grandmother’s kitchen was always warm with the aroma of freshly baked anpan. When I moved to the U.S., I brought her wooden recipe box filled with handwritten notes, hoping to keep her spirit alive in my own kitchen.

One summer afternoon, I stumbled upon a pineapple loaf at a farmers’ market in Santa Barbara. Its golden crust and citrusy scent reminded me of the way my mother used to shape onigiri — simple, tender, and made with love. I decided that day to create my own pineapple bread recipe that would blend the comfort of Japanese precision with the carefree joy of American baking.

This pineapple bread is soft, moist, and full of crushed pineapple — every bite feels like sunshine. I like to serve it with coffee or a slice of butter, sometimes with a scoop of vanilla ice cream for extra indulgence. If you love tropical flavors, this bread is going to be your new favorite.

Ingredients for the Perfect Pineapple Bread

This easy pineapple bread recipe uses pantry staples and a touch of pineapple juice for extra moisture. You can use either canned or fresh pineapple — just make sure it’s drained well. If you love extra tropical flair, add shredded coconut to the batter.

Ingredient	Quantity
Unsalted butter, softened	½ cup
Granulated sugar	1 cup
Eggs	2 large
Half and half (or mix milk & cream)	½ cup
Pineapple juice	¼ cup
Vanilla extract	1½ tsp
All-purpose flour	1¾ cups
Baking powder	1¼ tsp
Salt	½ tsp
Crushed pineapple, drained	1 cup
Powdered sugar (for glaze)	1 cup
Milk	1 tbsp
Pineapple juice (for glaze)	1 tbsp

Optional: Add ¼ cup toasted coconut for extra texture and tropical flavor.

Instructions for Making the Best Pineapple Bread Recipe

How to Bake Soft, Moist Pineapple Bread Step by Step

When you’re ready to bake, set aside a quiet hour — because good bread always rewards a little patience. This pineapple bread recipe follows an easy rhythm: cream, mix, bake, and glaze. Every step brings you closer to a loaf that’s golden on the outside and tender inside.

1. Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang to lift the bread later. This makes it easy to remove without tearing. Lightly butter the sides to prevent sticking.

(Tip: You can use mini loaf pans for gifting — just reduce the baking time by about 10 minutes.)

2. Cream the Butter and Sugar

In a large bowl, beat ½ cup softened butter with 1 cup sugar until light and fluffy. This step builds air into your batter, creating a soft crumb. Use a hand mixer on medium speed for about two minutes.

As you mix, think of how the butter and sugar form the base for every good quick bread — the beginning of flavor and texture harmony.

3. Add the Wet Ingredients

Crack in 2 large eggs, one at a time, beating after each addition. Pour in ½ cup half and half, ¼ cup pineapple juice, and 1½ teaspoons vanilla extract. Blend until smooth.

The batter should look creamy, slightly thick, and smell like tropical sunshine. If you prefer a dairy-free option, substitute coconut milk for the half and half — it adds richness without heaviness.

4. Combine the Dry Ingredients

In a separate bowl, whisk together 1¾ cups all-purpose flour, 1¼ teaspoons baking powder, and ½ teaspoon salt.
Gradually add the dry mixture into the wet mixture, beating just until no flour streaks remain.

(Avoid overmixing — it keeps your pineapple bread soft, not dense.)

5. Fold in the Pineapple

Gently fold in 1 cup drained crushed pineapple using a spatula. If you love texture, stir in a handful of toasted coconut flakes or chopped macadamia nuts. They bring out the bread’s tropical side beautifully.

This is the heart of your pineapple bread recipe — where every fold releases that fruity aroma that makes your kitchen feel like summer.

6. Layer and Bake

Pour half of the batter into the prepared pan, then add half the pineapple mixture on top. Repeat with the remaining batter and pineapple.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

If the top browns too quickly, cover loosely with foil for the final 15 minutes.
Cool the loaf in the pan for one hour, then transfer to a wire rack.

7. Glaze for Shine and Sweetness

Once completely cool, whisk together 1 cup powdered sugar, 1 tablespoon milk, and 1 tablespoon pineapple juice. Drizzle the glaze over the bread and let it set for 10 minutes before slicing.

For a slightly tangier glaze, swap milk for a spoon of cream cheese. You’ll love how the creamy frosting complements the pineapple’s brightness.

Pro Tips for Perfect Texture

• Drain your pineapple well: Too much juice can make the loaf heavy.
• Don’t skip the glaze: It locks in moisture and adds a glossy finish.
• Cool completely before slicing: The crumb sets as it cools, making cleaner slices.

With the scent of butter and pineapple filling your home, it’s hard not to sneak a slice before it cools completely — and that’s okay. This pineapple bread recipe tastes amazing warm or chilled.

If you’re in the mood for new bread adventures, the Sourdough Cottage Cheese Pancakes or Cottage Cheese Blueberry Cloud Bread on Greaty Recipes are creative twists to consider!

Serving Ideas for Your Pineapple Bread Recipe

How to Enjoy and Present Pineapple Bread Beautifully

The best part of baking a loaf of pineapple bread is sharing it. Once that golden crust cools and the glaze sets into a glossy sheen, the loaf becomes more than a dessert — it’s a story of warmth, comfort, and connection.

Every slice of this pineapple bread recipe bursts with flavor, and there are endless ways to enjoy it. For breakfast, I love serving a thick slice slightly toasted, topped with a pat of butter that melts into its soft crumb. The mix of sweetness and tang pairs perfectly with morning coffee or a mild green tea.

If you’re hosting brunch, serve it alongside a tropical fruit salad or a scoop of vanilla yogurt. The combination of textures — creamy, fruity, and soft — turns an ordinary morning into something memorable. You can even cut the loaf into small cubes for a pineapple bread trifle layered with whipped cream and toasted coconut.

In Kyoto, my grandmother often wrapped homemade bread in parchment paper and tied it with string to gift neighbors. I continue that tradition here in California. This pineapple bread makes a thoughtful gift for friends, especially when presented with a small jar of pineapple jam or a handwritten recipe card.

For an elegant afternoon treat, serve thin slices with cream cheese and honey. If you’re feeling inspired by island flavors, drizzle warm coconut cream over the top and sprinkle toasted macadamia nuts.

Nutrition and Storage for Pineapple Bread Recipe

Keep Your Pineapple Bread Fresh and Delicious

A good pineapple bread recipe doesn’t just deliver sweetness; it balances texture, flavor, and nourishment. This loaf is naturally rich because of the butter and pineapple, yet still feels light enough for breakfast or a mid-afternoon snack. Each slice tastes like sunshine with a touch of nostalgia.

One generous slice (about 1/10 of the loaf) contains approximately:

Nutrient	Per Serving (1 slice)
Calories	420 kcal
Carbohydrates	68 g
Protein	5 g
Total Fat	15 g
Saturated Fat	9 g
Sugar	46 g
Sodium	177 mg
Fiber	1 g
Vitamin C	4 mg

These values may vary depending on the ingredients you use — for example, swapping butter for coconut oil or using fresh pineapple can slightly alter the nutrition profile.

How to Store Pineapple Bread Properly

Keeping your pineapple bread soft and moist is all about moisture control and airtight storage.

At Room Temperature:
Wrap the loaf tightly in foil or store it in an airtight container. It stays fresh for up to 2 days on the counter.

In the Refrigerator:
If you live in a warmer climate, refrigerate it for up to 7 days. Before serving, reheat a slice in the microwave for 10 seconds — it brings back the buttery aroma and tender crumb.

Freezing Tips:
Pineapple bread freezes beautifully. Wrap slices or the entire loaf in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight at room temperature and glaze before serving for the best presentation.

For more holiday inspiration, I also love making Crawfish Bread on Christmas Eve—it brings a bold, savory bite to contrast the sweetness of this loaf.

Frequently Asked Questions

1. What is pineapple bread made of?
It’s made with butter, sugar, eggs, flour, baking powder, vanilla, and crushed pineapple. The pineapple adds moisture and a bright tropical flavor that makes every slice tender and fragrant.

2. Can I use fresh pineapple instead of canned pineapple?
Yes, absolutely. Just finely chop and drain it well before adding it to the batter. Fresh pineapple gives a slightly tangier flavor.

3. Should the pineapple be drained for pineapple bread?
Yes, draining is key. Too much liquid can make the bread dense or soggy. You can reserve a little juice for the glaze to enhance the flavor.

4. How do I keep pineapple bread moist?
Use the right amount of butter and don’t overbake. The glaze also helps lock in moisture. Store it wrapped tightly at room temperature or refrigerate it for longer freshness.

Conclusion

Baking this pineapple bread recipe always brings me back to the warmth of my grandmother’s kitchen in Kyoto — where love was measured in cups of sugar and stories were told through flavors.
Now, from my sunny California kitchen, I share this loaf as a reminder that even across oceans, food connects us. Each slice is soft, golden, and full of the sweet, simple joy that home always brings.

Print