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–+ servings

Pineapple Bread with Pineapple Glaze

Loaf cake with white icing and four red cherries on top, placed in a decorative white loaf pan. The pan is on a wooden surface with a mustard-colored cloth beside it.
Soft, juicy, and bursting with tropical flavor, this easy Pineapple Bread is topped with a luscious pineapple glaze. Perfect for breakfast or dessert!
Gina Dickson
Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Serving Size 8 slices

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) Choose in heavy syrup, or for a lighter flair, buy crushed pineapple in 100% pineapple 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 8x4-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!
Nutrition Facts
Serving: 1slice | Calories: 378kcal | Carbohydrates: 62g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 132mg | Potassium: 105mg | Fiber: 1g | Sugar: 43g | Vitamin A: 440IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 2mg
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