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Here’s a recipe for a delicious Pineapple Quick Bread. It’s a moist and flavorful bread, perfect for breakfast, a snack, or even dessert.


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil (or melted butter)
  • 1 teaspoon vanilla extract
  • 1 can (20 oz) crushed pineapple, undrained
  • 1/2 cup chopped nuts (optional, e.g., walnuts or pecans)
  • 1/2 cup shredded coconut (optional)


  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients:
    • In another bowl, beat the eggs. Add the vegetable oil (or melted butter) and vanilla extract. Mix well.
    • Stir in the undrained crushed pineapple.
  4. Combine Mixtures:
    • Add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.
    • Fold in the chopped nuts and shredded coconut, if using.
  5. Bake:
    • Pour the batter into the prepared loaf pan and spread it evenly.
    • Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool:
    • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  7. Serve:
    • Slice and enjoy your Pineapple Quick Bread!


  • Add-ins: You can add raisins or dried cranberries for extra flavor.
  • Glaze: For a sweeter touch, drizzle a simple glaze made from powdered sugar and pineapple juice over the cooled bread.
  • Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for longer storage.

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