Make this simple pineapple bread recipe to give to your neighbors or eat it all yourself! A sweet quick bread with pineapple flavor and a delicious glaze on top. It’s moist and absolutely delicious!
If you asked me to name one of the things I remember most about our Disney Cruise last December, I would have to stay the pineapple bread at Castaway Cay. People call it banana bread, but it definitely tastes more tropical than banana bread to me.
Even my husband, who isn’t a big sweets person, had a couple of mini loaves himself. Enjoying the mini pineapple bread loaves is just one of the many things to do in Castaway Cay.
Since we can’t be on a Disney Cruise all year long, I thought it would be fun to try and recreate the yummy bread at home. Rather than do a banana pineapple bread, I went with just a sweet pineapple bread!
And it’s delicious. I also created a little pina colada glaze to pour on top if you want a bit more sweetness or you can just eat the bread all by itself.
Why You’ll Love This Bread
- Moist – the sour cream and pineapple in this bread keep the bread itself super moist rather than dry and crumbly.
- Tropical flavor – this bread takes you right to the tropics with the crushed pineapple!
- Pineapple glaze – the pineapple glaze on top adds just the perfect hint of sweetness to finish off the bread!
- Flour – all-purpose flour works best for this bread
- Pineapple – I used a 20 ounce can of crushed pineapple with the juice for this recipe. You’ll reserve two tablespoons of the juice to use with the glaze.
- Salt – I recommend sea salt in this recipe but if you don’t have sea salt, another salt will work just fine!
How to Make Pineapple Bread
This pineapple bread is super simple to make.
First, preheat your oven to 350 degrees and spray a large loaf pan (or small loaf pan if you’re making small loaves) with non-stick baking spray.
While your oven is preheating, combine the flour, baking soda, baking powder, and salt together in a bowl and set it aside.
In another larger bowl, whisk the sugar and butter together until smooth. Then add your egg and mix until fully combined.
Finish the creamed mixture by adding the pineapple, sour cream, and vanilla and continue to whisk until smooth.
Combine the wet and dry ingredients together and stir to combine. Just combine the two until the mixtures are combined (no dry patches) but don’t over mix or you’ll end up with a pineapple bread that’s drier than you want.
Pour the batter into a loaf pan and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Check the bread about halfway through baking time and if it starts browning too fast, add some foil, tent it, and finish baking the bread that way.
Once the bread is baked, let the bread cool for 10 minutes in the pan on top of a wire rack.
Then remove the bread from the pan and let it cool completely on the wire rack before slicing.
While the bread is cooling, combine the powdered sugar and pineapple juice together until smooth to create a pineapple glaze.
Pour the glaze on top of the bread and let it sit to harden slightly before slicing. Try to use a back and forth motion across the bread to coat the entire top of the bread!
Slice the bread and serve with additional glaze and a little butter or honey butter. The bread will be nice and moist. If you cut it into thicker slices, it’ll taste almost like a cake.
This bread is great for enjoying for breakfast, brunch, or for gifting to a neighbor! Wrap it up, place it in a bag, or deliver in a disposable cake pan.
Store the pineapple bread in an airtight container for up to five days. If you’re not going to finish the bread before the five days, freeze using the instructions below.
Double the glaze if you like glaze so that you can serve the bread with additional glaze, kind of like frosting with a cake. This is a nice thick cake like bread, so it’s even better with extra glaze!
Wrap the sliced bread up in plastic wrap and then place in an airtight freezer safe container then place in the freezer. Freeze for up to three months. When you’re ready to reheat, thaw individual pieces of bread until they come to room temperature.
This recipe is best made with crushed pineapple simply because it is more moist than fresh pineapple, especially when used with the juice.
More Bread Recipes
- Cranberry orange bread – this cranberry orange bread is slightly sweet, slightly tart, and all sorts of delicious!
- Chocolate chip zucchini bread – a super moist zucchini bread recipe with a secret ingredient to keep it moist!
- Lemon poppy seed bread with glaze – if you like citrus, you’ll love the bright lemon flavor of this delicious lemon poppy seed bread!
- Banana walnut bread – a delicious banana bread with the added crunch of walnuts, can also be made with chocolate chips or without!
- Dutch oven cornbread – a sweet honey cornbread that’s more like cake than bread and so delicious!
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- pinch sea salt
- 1 cup granulated sugar
- 8 TBS unsalted butter melted and cooled
- 1 large egg
- 20 ounce can crushed pineapple with juice 2 TBS juice reserved
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 TBS pineapple juice reserved from the can of crushed pineapple
- Preheat your oven to 350 degrees and spray a large loaf pan with non-stick baking spray.
- Combine the flour, baking soda, baking powder, and salt together in a bowl and set it aside.
- Whisk sugar and butter together in a large bowl.
- Add egg then mix together until fully combined.
- Add pineapple, sour cream, and vanilla to the sugar mixture and whisk until smooth.
- Combine the wet and dry ingredients together. Combine just until mixed together (no dry patches) but don't over mix.
- Pour the batter into a loaf pan and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Check the bread about halfway through baking time and if it starts browning too fast, add some foil, tent it, and finish baking the bread that way.
- Let the bread cool for 10 minutes in the pan on top of a wire rack. Then remove the bread from the pan and let it cool completely on the wire rack before slicing.
- Combine the powdered sugar and two tablespoons reserved pineapple juice together until smooth to create a pineapple glaze.
- Pour the glaze on top of the bread and let it sit to harden slightly before slicing.
- Slice and serve.
Tips & Notes:
Note: This recipe was originally written as a pineapple coconut bread when it was first published. The post and recipe have been completely updated since. If you are looking for the old recipe, you can find a printable version of it here.
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