Moist Pineapple Bread with Pineapple Glaze
This Pineapple Bread recipe is a tropical treat loaded with tangy pineapple flavor and sweet maraschino cherries. It’s a sweet quick bread that only takes 15 minutes to prep, while the oven does the rest!
It’s topped with a luscious pineapple glaze, oozing fruity pineapple flavor in every single bite. It soaks into the bread just enough to make each slice extra moist and flavorful.
I love making this for weekend brunch or as a tasty treat when I want something homemade but low-effort!
Great Reasons You Will Want to Make This Recipe
This pineapple bread will take you on a trip to a tropical island. The flavor is a mix of sweet, buttery goodness with bright pops of pineapple and cherry, making it both indulgent and refreshing.
- Flavor: The fruity combo of pineapple and cherries makes each slice taste like a tropical escape.
- Easy: This is an easy pineapple bread made with basic pantry staples and canned fruit, making it super quick to whip up during the week or as a weekend treat.
- Versatile: Serve this homemade bread as a delicious snack or a tropical breakfast with an Oat Milk Latte or an Iced Matcha Latte.
- Ingredient tip: Be sure to drain the pineapple well to keep the bread from getting too soggy.
Here’s Your Grocery List For Pineapple Bread
This pineapple quick bread is so easy to make and uses basic kitchen staples! Check out the full list of recipe instructions for more details.
- Granulated sugar: Don’t swap this out for something like brown sugar unless you want to change the flavor since that’ll give a deeper, richer taste.
- Unsalted butter: Make sure this is softened so it blends easily into the batter!
- Eggs: Stick with large eggs for consistency, and bring them to room temperature for the best mix into the batter.
- All-purpose flour: Measure your flour the right way to avoid dense bread by spooning the flour into the measuring cup, then level it off with a knife.
- Baking powder: The leavening agent to help the bread rise. Make sure it’s not expired, or you might end up with a dense loaf!
- Salt: A pinch of salt balances out the sweetness of the pineapple, so don’t skip it!
- Whole milk: Whole milk will make your bread extra moist and rich, but you can swap in whatever milk you have on hand if needed.
- Crushed pineapple and juice: Look for finely crushed pineapple. You’ll strain the juice and use it for the bread and glaze!
- Maraschino cherries: Pat them dry before adding them to the batter to avoid extra moisture. You can even chop them up into smaller pieces if you want a bit more cherry in each bite!
Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Pineapple Bread
Step 1: Drain the Pineapple
Use a fine mesh strainer to drain the pineapple of its juices. Don’t dump the juice! You’ll need it again for the bread and glaze.
Step 2: Add Butter and Sugar
Add butter and sugar to a large bowl.
Step 3: Beat Until Fluffy
Beat the sugar and butter until fluffy. Add eggs and mix to combine.
Step 4: Add Dry Ingredients
Add dry ingredients, pineapple juice, and milk in stages.
Pro tip: Don’t overwork the batter!
Step 5: Add Crushed Pineapple
Gently fold in crushed pineapple and cherries.
Step 6: Fill Pan & Bake
Pour batter into the prepared loaf pan.
Pro tip: Let the bread rest in the pan before transferring to a wire rack.
Step 7: Make Glaze
Whisk powdered sugar, vanilla, and pineapple juice until smooth.
Step 8: Add Glaze and Cherries
Drizzle the glaze and place extra cherries on top of the bread.
Tips and Variations
Variations
- For heartier bread: Swap the all-purpose flour with whole wheat flour for a heartier texture and flavor.
- Add a little crunch: Stir in some chopped pecans, walnuts, or shredded toasted coconut for extra texture and a nutty flavor.
- Add citrus: Swap the vanilla extract in the glaze for a little orange or coconut extract for a fun twist.
- Go extra tropical: Add a handful of shredded coconut to the batter for a richer island-inspired taste.
- Make it boozy: For an adult version, add a splash of rum to the glaze for a piña colada vibe. If you want to keep it alcohol-free, do a splash of rum extract instead.
- Turn it into mini loaves: Divide the batter into mini loaf pans and bake at a slightly shorter time for a grab-and-go option.
- Dairy-free: Replace the butter with a plant-based alternative like coconut oil or vegan butter. Use dairy-free milk like almond, oat, or coconut milk instead of whole milk.
- Low-sugar: Reduce the sugar in the batter or replace it with a natural sweetener like honey, maple syrup, or a sugar substitute like monk fruit sweetener. You can also use a sugar-free powdered sugar alternative for the glaze.
- Gluten-free: Swap the all-purpose flour for a good 1:1 gluten-free flour blend. Make sure it includes xanthan gum to help with texture.
Tips
- Properly drain the pineapple: Too much liquid can make the batter too thin and cause the bread to sink in the middle. To get the right consistency, press the pineapple with a spoon in a fine mesh strainer to remove excess juice. But don’t toss that juice. It’s key for the glaze!
- Use room temperature ingredients: Cold butter, eggs, or milk can cause the batter to mix unevenly. For the best texture, let everything come to room temperature before you start. This helps create a smooth batter and promotes even baking.
- Prevent a soggy bottom: Since this bread has juicy pineapple and cherries, it’s possible for moisture to settle at the bottom. To avoid this, you can lightly coat the cherries in a bit of flour before folding them in. This helps keep them evenly distributed instead of sinking to the bottom.
- Keep an eye on the baking time: Every oven is different, and pineapple bread is naturally moist, so baking times can vary. Start checking for doneness around the 45-minute mark by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, it’s ready. If the top is browning too quickly, tent it with foil to prevent burning.
My Favorite Tools For Making For Making Pineapple Bread
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Frequently Asked Questions
Yes, but make sure to finely crush it and drain any excess liquid so the bread doesn’t get too wet.
Keep the bread in an airtight container at room temperature for up to two days or in the fridge for a few more days.
Absolutely! Wrap it tightly and freeze for up to three months. Just thaw and warm slightly in the microwave before serving.
Overmixing the batter or adding too much liquid can make the bread heavy. Be sure to fold the ingredients gently and measure carefully.
Serving Ideas
You can serve this pineapple bread on its own as a dessert or pair it with Cottage Cheese Egg Bites or Turkey Bacon for extra protein!
If you want to keep the bread warm, pop some aluminum foil over it, then glaze right before serving.
Pineapple Bread with Pineapple Glaze
Ingredients
For the Bread:
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 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)
- 1/3 cup maraschino cherries sliced in half and patted dry with paper towel. Save some for garnish if desired.
For the Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons pineapple juice add more if needed
- maraschino cherries for garnish, optional
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 large 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.1/3 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.
- For a thicker glaze: Wait until the bread has fully cooled.
- Slice and enjoy!