It’s so enjoyable to bake a loaf of sweet, fruity pineapple bread that makes the whole house smell like a warm island breeze. This pineapple bread is one of my favorite treats to bake when I want to offer something tropical and cheerful at a brunch or take to a potluck. It comes together easily; the flavor is a bright pineapple with a hint of cherry and a smooth, sweet glaze, which always brings smiles.
It’s soft, buttery, and tender inside, with bits of juicy pineapple and maraschino cherries in every slice. If you’re hosting overnight guests or bringing a dish to a church brunch, this bread is a crowd-pleaser that feels like a little taste of summer sunshine.
Pineapple Bread 🍍
Tropical flavor and soft, moist texture make this bread a gathering favorite. This is an easy baking recipe with just 15 minutes to prep, and then it’s oven-ready. It’s ideal for last-minute hosting or when you need to take a sweet treat to someone. It’s also budget-friendly, using pantry staples and canned fruit. This bread can be baked the night before you need to serve it. Want to switch it up? Add coconut flakes and some dried fruit. If you enjoy fruity desserts, you might also want to bake Easy Pineapple Upside Down Cake with Cake Mix for another classic pineapple treat.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Crushed pineapple: Look for the canned version in 100 % juice, not syrup, for a lighter flavor. Drain and save the juice for your glaze.
- Maraschino cherries: Adds a pop of color and fun. Pat them dry with paper towel befor adding to the bread dough.
- All-purpose flour
- Granulated sugar: Keeps the bread sweet but not overpowering. Don’t substitute with brown sugar or it will change the flavor profile.
- Unsalted butter: Soften to room temp for smooth blending. If using salted butter, omit the pinch of salt.
- Eggs: Room temperature helps incorporate air, making the bread light.
- Whole milk: Adds richness, but you can use almond, coconut, or oat milk instead.
- Baking powder: Helps the bread rise beautifully. Make sure yours is fresh!
- Powdered sugar: Key for the glaze. You can use a sugar-free option if needed.
How To Make Pineapple Bread
Drain Pineapple and Cream Ingredients
Drain the pineapple, pressing out excess juice. Set aside the juice, you’ll use it in the glaze later.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add Egg and Combine Dry Ingredients
Next, add the eggs one at a time, mixing well after each. The mixture should look smooth and creamy.
In a separate bowl, whisk together the flour, baking powder, and salt. Add half the dry mixture to your wet mixture along with the pineapple juice, and stir gently.
Mix Ingredients and Bake
Add the remaining flour mixture and the milk. Stir until just combined. Don’t overmix; your bread will thank you for it. Gently fold in the drained crushed pineapple and the sliced cherries. You should see little pockets of fruit throughout the batter.
Pour the batter into your prepared pan. Bake for 45 to 55 minutes.
Pineapple Glaze
In a small bowl, whisk together powdered sugar, vanilla extract, and pineapple juice. Adjust the juice until it’s pourable.
Once the bread is cool, drizzle the glaze over the top and garnish with extra cherries if you’d like. Slice and serve!
Variations, Substitutions, and Recipe Tips
Add-ins: Mix in shredded coconut, chopped walnuts, or even a splash of rum extract for a piña colada vibe.
Mini loaves: Great for gifting! Divide batter between mini pans and reduce bake time by about 10-15 minutes.
Make it ahead: Bake the loaf the night before and glaze the next morning for a fresh finish before serving guests.
Hospitality Challenge
This week, practice biblical hospitality by baking this cheerful pineapple quick bread as a gift of encouragement. Whether for a new mom, a family facing illness, or your church potluck, it’s a joyful act of love in every bite. To make it peaceful and doable, bake the loaf the night before, then glaze and garnish it in the morning. Share it with someone who needs to feel Christ’s warmth through your kindness.
More Easy Bread Recipes To Try
- Fluffy 7-Up Biscuits (Only 4 Ingredients!)
- The Foolproof Way to Bake 2 Ingredient Biscuits
- Quick Banana Bread Using Cake Mix Recipe
- Spiced Pumpkin Bread Using Cake Mix Recipe
Craving something tropical and sweet? This pineapple bread is soft, sunny, and bursting with island flavor. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Tropical Sweet Pineapple Bread
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Ingredients
For the Bread:
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 eggs, large
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ¼ cup pineapple juice, from canned pineapple
- 2 tablespoons whole milk
- 1 cup crushed pineapple, Drained, save the juice. Choose in heavy syrup, or for a lighter flair, buy crushed pineapple in 100% pineapple juice.
- 1/2 cup maraschino cherries, Sliced 1/3 cup of the cherries in half and patted dry with a paper towel. The rest of the cherries, leave whole for garnish.
For the Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pineapple juice, add more if needed
Garnish
- maraschino cherries, optional, for garnish
Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper for easy removal.
- Drain the pineapple juice from the pineapple. Save the juice and set aside.
Mix the Wet Ingredients
- In a large bowl, whisk together the sugar and softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition.¾ cup granulated sugar, ½ cup unsalted butter, 2 eggs
Combine the Dry Ingredients
- In a separate bowl, whisk the flour, baking powder, and salt.1 ½ cups all-purpose flour, 2 teaspoons baking powder, ⅛ teaspoon salt
Mix the Batter
- Add half of the dry ingredients to the butter mixture along with the pineapple juice. Gently stir to combine.¼ cup pineapple juice
- Add the rest of the dry ingredients and the milk, mixing until just combined.2 tablespoons whole milk
- Fold in the crushed pineapple using a spoon or spatula. Be careful not to overmix—this keeps the bread soft and light.1 cup crushed pineapple
- Gently fold in the cherries.1/2 cup maraschino cherries
Bake
- Pour the batter into the prepared pan. Bake on the middle rack for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Tip: If the top starts to brown too quickly, cover it loosely with aluminum foil.
Cool the Bread
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely (about 1 hour).
Make the Glaze
- Whisk together the powdered sugar, vanilla, and pineapple juice until smooth. If you prefer a thinner glaze, add a little more juice.1 cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons pineapple juice
Glaze and Serve
- For a shiny, thin glaze: Spread it over the bread while it’s still warm, or for a thicker glaze, wait until the bread has fully cooled before glazing.
- Top with maraschino cherries for garnish. Slice and enjoy!
Gina’s Notes and Tips
Gina’s Quick Tips Before You Get Started
- Drain your pineapple well: Too much moisture can make your loaf soggy. Use a fine mesh strainer and press with a spoon.
- Room temperature ingredients: Let your butter, eggs, and milk come to room temp for the fluffiest results.
- Don’t overmix: Stir until just combined to keep the bread tender, not tough.
Storage and Reheating
- To store: Wrap the loaf tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days.
- To freeze: Wrap in plastic and then foil, and freeze up to 2 months. Thaw overnight in the fridge.
- To reheat: Warm individual slices in the microwave for about 10 seconds.
