Tropical Sweet Pineapple Bread

A rectangular loaf cake with white icing and topped with three red maraschino cherries sits in a white ceramic dish on a wooden surface next to a yellow cloth.

Pineapple bread is a moist, sweet quick bread filled with tropical flavor and topped with a silky pineapple glaze. It's perfect for brunch, a sweet snack, and gifting. This quick bread is made with simple pantry staples, canned pineapple, and maraschino cherries. Enjoy this easy recipe to brighten your breakfast table or bless guests with a cheerful treat.

Course Breakfast, Dessert

Cuisine American

Keyword baked, quick, sweet

Prep Time 15

Cook Time 55

Cool Time 1

Total Time 2 10

Servings slices

Calories 377

Author Gina Dickson

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!

Notes

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.

Nutrition