Pineapple Bread: This easy recipe for pineapple bread is sure to be a hit! This moist, perfectly sweet loaf is bursting with tropical flavors thanks to the pineapple and coconut in the recipe!
The bright tropical flavors in this recipe make it the perfect dessert to serve for a baby shower, spring brunch, or summer barbecue!
This bread is moist, flavorful, and perfectly sweet. Serve up a slice with a piña colada and pretend you are on a beach somewhere, or cut yourself a slice of bread and pour a cup of coffee and have a sweet treat for breakfast!
Why you’ll love this pineapple coconut bread
- Bursting with Flavor: Move over banana bread, pineapple bread is here. The pineapple flavor with a hint of coconut makes this a tropical delight!
- Unique: Wow your guests with something new they may not have tried before (but definitely should)! This sweet pineapple bread is sure to be a hit!
- Easy: I love a recipe that’s simple, and this one definitely is. No rise time, no complicated techniques – simply mix the wet, mix the dry, combine and bake.
This pineapple bread uses simple ingredients that are easy to find. One quick trip to the grocery store is all you need and you’ll be ready to whip up this tasty tropical treat!
- all purpose flour
- baking powder
- baking soda
- sour cream
- canned pineapple
- white sugar
- unsalted butter
- powdered sugar
- canned pineapple
- unsalted butter
- unsweetened shredded coconut
You can find a complete list of ingredients and directions in the recipe card below.
Step-by-step instructions for pineapple bread recipe
Step 1: Heat oven to 350 degrees F. Grease an 8×4 bread pan or spray with non stick cooking spray.
Step 2: In a large mixing bowl, combine flour, salt, baking soda, and baking powder. Make a well in the center and set it aside.
Step 3: In a medium mixing bowl, whisk together the melted butter and sugar. Add eggs and 1 cup of the pineapple and whisk again. Mix in sour cream until well incorporated.
Step 4: Pour wet mixture into the well of the flour mixture. Gently fold together with a spatula until blended together. Do not over mix.
Step 5: Pour batter into prepared loaf pan. Gently spread evenly. Bake for 50-60 minutes, until toothpick, comes out clean in center.
Step 6: In a separate bowl, make icing by creaming together the butter and icing sugar until light and fluffy (approximately 3 minutes). Add pineapple, a tablespoon at a time, until desired consistency is reached. Set aside until bread is done.
Step 7: Remove bread from the oven when done and allow to cool for 10 minutes before removing it from the pan, then transfer it to a wire rack to cool completely. Pour the remaining pineapple onto the loaf (this will make it extra moist and pineapple flavored).
Step 8: Once bread is completely cooled spread icing evenly over the top. Sprinkle coconut evenly on top. Slice up your fresh pineapple bread and enjoy!
More sweet bread: If you’re in the mood for more delicious, comforting dessert breads try this banana bread with a secret ingredient that makes it so moist and flavorful!
If you need or want, here are a few substitutions you can make…
- Coconut – This can be omitted if you don’t have or don’t like the taste of coconut.
- Gluten-Free – Use your favorite gluten-free blend of flour and make this recipe gluten-free.
- No Eggs – Can’t have eggs? A cornstarch egg or flax egg should work just as well in this recipe.
- Dairy-Free – Instead of butter, try using coconut oil in this recipe and replace the sour cream with a dairy-free alternative!
Looking to change this recipe up a bit? Here are a few suggestions?
- Chunky Pineapple – Instead of blending your pineapple, leave it in the larger pieces it comes in. This will add some extra texture to the finished loaf.
- Nuts – If you’re a nut lover, stir some chopped walnuts or pecans into the batter.
- Chocolate Chips – If you’re anything like my kids, you think every dessert loaf needs chocolate chips. Mix a handful or two of chocolate chips into the batter for a chocolate twist.
- Fruit – Try switching out the canned fruit you use to make this loaf completely knew! I haven’t tried this, but I think canned peaches would make a delicious loaf!
- Cream Cheese Icing – This recipe would taste delicious with a cream cheese icing on the top as well!
Store your pineapple loaf cake in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
You could freeze the pineapple bread before icing (in an airtight, freezer safe bag or container), but we wouldn’t recommend freezing an iced loaf as the icing ingredients will not hold up well in the freezer.
Expert tips and faqs
Pineapple bread is similar to banana bread, but instead of bananas to add flavor and moisture it uses pineapple!
If you are wanting to use fresh pineapple instead of canned for this recipe, simply cut the exterior peel off of your pineapple, chop it into smaller pieces and then pulse it in a food processor to make “crushed pineapple”.
For this recipe, we blended the pineapple to create a smooth texture but if you want small chunks in your finished loaf you can use crushed pineapple instead!
These are actually all the same thing! Different parts of the world use different terms for this, but they are all referring to the finely powdered sugar used for making icing.
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sour cream
- 14 ounces crushed pineapple blended until smooth (divided)
- ⅔ cup white sugar
- ½ cup unsalted butter melted
- 2 cups icing sugar
- 2 – 3 tablespoons blended pineapple
- ¼ cup unsalted butter softened
- ½ cup unsweetened shredded coconut
- Heat oven to 350 degrees F. Grease an 8×4 bread pan or spray with non stick cooking spray.
- In a large mixing bowl, combine flour, salt, baking soda, and baking powder. Make a well in the centre and set aside.
- In a medium mixing bowl, whisk together the melted butter and sugar. Add eggs and 1 cup of the pineapple and whisk again. Mix in sour cream until well incorporated.
- Pour liquid ingredients into the well of dry ingredients. Gently fold together with a spatula until blended together. Do not overmix.
- Pour batter into your prepared loaf pan. Gently spread evenly. Bake for 50-60 minutes, until toothpick comes out clean in centre.
- Make icing by creaming together the butter and icing sugar until light and fluffy (approximately 3 minutes). Add pineapple, a tablespoon at a time, until desired consistency is reached. Set aside until bread is done.
- Remove bread from the oven when done and allow to cool for 10 minutes before removing it from the pan, then transfer to a wire rack and let cool completely. Pour remaining pineapple onto the loaf (this will make it extra moist and pineapple flavoured).
- Once bread is completely cooled spread icing evenly over the top. Sprinkle coconut evenly on top.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.