Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon (optional)
½ cup unsalted butter, melted
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
1 can (about 1 cup) crushed pineapple, undrained
½ cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 180°C (350°F). Grease and lightly flour a loaf pan.
In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
In another bowl, mix the melted butter and sugar until combined. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Add the crushed pineapple (with juice) and mix well.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in nuts if using.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Benefits
Rich in vitamin C from pineapple
Moist texture without needing extra milk
Can be made with simple pantry ingredients
Nutrition (approx per slice)
Calories: 210
Carbohydrates: 30g
Fat: 9g
Protein: 3g
Tips
Use canned pineapple in juice, not syrup, for best flavor
Add shredded coconut for a tropical twist
Store covered at room temperature for up to 3 days
Conclusion
This pineapple quick bread is soft, moist, and naturally sweet with a tropical flavor. Perfect for breakfast, dessert, or a snack with tea or coffee.