Pineapple Bread – Immaculate Bites

Does Fresh Pineapple Work for Pineapple Bread?

Sure! Just chop up a cup of pineapple and then pulse it in a food processor until it’s the consistency of canned crushed pineapple. Just be sure to drain off any excess moisture before folding it in the batter. 

Recipe Ingredients

1. Dry Ingredients – Flour, baking soda, sugar, nutmeg, and salt are all you need in the way of dry goods. 
2. Wet Ingredients – Butter, eggs, buttermilk, crushed pineapple, vanilla extract, and an optional dash of rum make a smooth batter for a delicious end product—the perfect balance of sweet and tart.
3. Pineapple Glaze – Gather up powdered sugar and pineapple juice for the glaze. I use what I drain from the canned pineapple. 

How to Make Pineapple Bread

• Preheat oven to 350°F (175°C). Grease and flour your loaf pan or line it with parchment paper if desired.
• Dry Ingredients – Whisk the flour, baking powder, nutmeg, and salt in a medium bowl. Set aside. (Photo 1)
• Cream butter and sugar in a large mixing bowl with an electric mixer on medium for about 6 minutes, until light and fluffy. (Photo 2)
• Wet Ingredients – Add one egg at a time, beating well after each one. Stir in the buttermilk and vanilla until thoroughly combined. Gradually add the flour mixture in two parts, mixing gently until just combined. Be careful not to overmix. (Photos 3-4)
• Pineapple – Gently fold in the drained crushed pineapple and rum (if using) until evenly distributed. (Photo 5)
• Pour your quick bread batter into the prepared loaf pan. (Photo 6)
• Bake for 45-55 minutes (a toothpick inserted into the center should come out clean). If the top starts browning too quickly, cover it loosely with aluminum foil.
• Cool the bread in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
• Pineapple Glaze – Whisk the powdered sugar and reserved pineapple juice in a small bowl until smooth.
• Serve – Once the bread has completely cooled, spread the glaze evenly over the top and serve.

Recipe Variations

1. Banana pineapple bread. Replace the butter with the same amount of banana puree for a delicious low-fat bread.
2. Make it nutty. Fold about ½ cup of nuts of your choice into the batter for added taste and texture. 
3. Add coconut. Coconut and pineapple go together like peanut butter and jelly. Add ½ cup of toasted coconut to the cake batter and indulge in an extra-tropical bread. 
4. Amp up the spices. Feel free to add other tropical flavors to this bread, like cinnamon, ginger, allspice, cardamom, and lime zest. 🏝️

Tips and Tricks

1. Make sure the pineapple is well-drained to avoid excess moisture. Too much moisture will affect the bread’s texture.
2. No baking powder? Make your own with 1½ teaspoon cream of tartar and ½ baking soda.
3. Line the loaf pan with parchment paper if you’re worried about the bread sticking.
4. Bring butter and eggs to room temperature for best results.
5. Overmixing can lead to dense bread. Mix until just combined to keep it light and airy.
6. Ovens vary, so start checking it at around 30 minutes for doneness. Insert a toothpick into the center; it should come out clean when the bread is done.
7. Allow your bread to cool completely before glazing to prevent the glaze from melting off.

Make Ahead and Storage Instructions 

Store leftover pineapple bread appropriately at room temperature for up to 3 days. For extended storage, wrap it tightly in plastic wrap and refrigerate it for up to a week or freeze it for 3-4 months. Thaw at room temperature before serving.

What Goes With Pineapple Bread

Pineapple bread is a fabulous finish to any Caribbean dinner: jerk chicken wings, Jamaican pigeon peas and rice, and one-pot jerk chicken and rice.

Make dessert more exciting with some homemade pineapple ice cream and a glass of coquito. Of course, hot drinks are another good pairing, like a chai tea latte. 🤤

More Perfectly Quick Bread Recipes to Try

1. Strawberry Bread
2. Coconut Bread
3. Banana Nut Bread
4. Apple Bread
5. Pumpkin Banana Bread