Description
Sweet, sticky, and impossibly moist, this Pineapple Bread is the ultimate tropical-inspired loaf that doubles as breakfast or dessert. With golden caramelized pineapple rings on top and crushed pineapple baked inside, it delivers juicy bursts of flavor in every bite. Whether you’re after a quick breakfast, an easy dessert, or just a new brunch idea to impress, this easy recipe brings sunny flavor and tender texture to the table.
Ingredients
1 ¾ cups all-purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup sour cream
1 cup crushed pineapple with juice
3 to 4 canned pineapple rings
1 teaspoon vanilla extract
½ cup unsalted butter, melted
Instructions
1. Grease a 9×5 loaf pan and line the bottom with parchment. Preheat oven to 350°F (175°C).
2. Lay pineapple rings in the bottom of the pan. Drizzle a few teaspoons of juice over them.
3. In a bowl, whisk eggs, sugar, sour cream, melted butter, vanilla, and crushed pineapple (with juice).
4. Add flour, baking powder, baking soda, and salt. Stir until just combined—do not overmix.
5. Pour batter into the loaf pan and smooth the top.
6. Bake for 50–60 minutes until golden and a skewer comes out mostly clean.
7. Cool in the pan for 15 minutes, then invert onto a wire rack.
8. Let it cool fully before slicing, or serve warm for gooey, sticky slices.
Notes
Don’t drain the crushed pineapple—the juice keeps the bread incredibly moist.
Lining the pan with parchment makes unmolding cleaner and quicker.
Letting it rest overnight enhances the caramel flavor and makes slicing easier.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 17g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: pineapple bread, quick bread, brunch, easy loaf, tropical dessert