Pineapple Quick Bread Recipe

I’ve been experimenting with a delightful twist using lightly beaten eggs, granulated sugar, and luscious crushed pineapple. Infused with a hint of vanilla and optional walnuts for crunch, this recipe for pineapple quick bread promises a moist treat. Each bite brings a tropical burst that makes every morning special. Absolutely.

I recently experimented with a fresh twist on a classic quick bread recipe and I couldnt wait to share my Pineapple Quick Bread With Sour Cream vibe. This recipe truly brings a tropical burst to your kitchen where juicy pineapple chunks mix in perfectly with a batter made up of 2 large eggs, 1 cup granulated sugar, and a splash of 1/3 cup vegetable oil.

Add in a can of 8 oz crushed pineapple with all its delightful juice, and you’ve got a treat thats as fun as a Pineapple Top Hairstyle. I also toss in 1 1/2 cups all-purpose flour along with 1 teaspoon baking soda and a pinch of salt to balance the flavors.

A drop of vanilla extract gives it that extra kick, while walnuts add crunch if youre feeling adventurous. This bread is a brilliant choice for breakfast or dessert.

Trust me when i say its one of the Best Fruit Breads youll ever taste. Enjoy!

Why I Like this Recipe

I like this recipe because it’s super simple to put together, and even if im not a master chef, I trust the steps to turn out awesome every time.
I also love how the pineapple gives it a sweet tropical vibe that makes me feel like I’m on a beach vacation every time i take a bite.
Another thing is that it’s so moist and fluffy, which is a huge plus in my book and makes it a reliable treat for any time of the day.
Plus, tossing in some walnuts (when I feel like it) adds a fun crunchy texture that really mixes up the flavors and keeps things interesting.

Ingredients

• Eggs supply buildin protein, help bind the mix and add rich, moist texture.
• Granulated sugar provides sweet flavor and quick energy through simple carbohydrates.
• Vegetable oil contributes tender, moist crumbs while giving a smooth, delicate taste.
• Crushed pineapple brings tangy, fruity burst complimenting the bread’s sweet and soft nature.
• All-purpose flour builds structure yet offers starchy carbs and little fiber benefit.
• Vanilla extract infuses warm aroma and mild sweetness that elevate the overall flavor.
• Walnuts add crunchy texture, extra fiber and healthy fats if chosen.

Ingredient Quantities

• 2 large eggs, lightly beaten
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 1 can (8 oz) crushed pineapple with juice
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

How to Make this

1. Preheat your oven to 350°F and grease a standard loaf pan.

2. In a large bowl, mix the 2 lightly beaten eggs with the 1 cup sugar until it’s well combined.

3. Stir in the 1/3 cup vegetable oil, 1 teaspoon vanilla extract, and the can of crushed pineapple with its juice.

4. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

5. Slowly add the dry ingredients into the wet mixture and stir until it’s just mixed, don’t overdo it.

6. If you want to add nuts, fold in the 1/2 cup chopped walnuts now.

7. Pour the batter into your greased pan and smooth out the top.

8. Place the batter in the oven and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

9. Remove the pan from the oven and let it cool for about 10 minutes.

10. Take the bread out of the pan and allow it to cool completely on a wire rack before serving, enjoy your delicious pineapple quick bread!

Equipment Needed

1. Preheat your oven to 350°F and have a standard loaf pan ready (you’ll need something to grease it up like a grease brush or paper towel).
2. Grab a large mixing bowl for your wet ingredients (eggs, sugar, oil, vanilla, and crushed pineapple).
3. Use a second bowl for tossing together your dry ingredients (flour, baking soda, and salt).
4. You’ll need a set of measuring cups and spoons to get the ratios right.
5. A whisk or fork is important for beating the eggs and mixing the sugar.
6. Stirring tools like a spatula or wooden spoon will help you combine everything without overmixing.
7. To check if your bread is done, use a toothpick or cake tester.
8. Finally, have a wire cooling rack ready so you can let the bread cool off properly after baking.

FAQ

Pineapple Quick Bread Recipe Substitutions and Variations

• Instead of 2 large eggs, you can use 1/4 cup unsweetened applesauce per egg or a ripe mashed banana. This works well as a binder in quick breads.
• If you don’t have granulated sugar, try using 3/4 cup honey. Just keep in mind that you might need to reduce a bit of the liquid in the recipe.
• You can replace vegetable oil with the same amount of melted butter or coconut oil for a richer flavor.
• If you’re out of canned crushed pineapple, use about 1 cup of freshly chopped pineapple. Fresh pineapple may add a bit more tanginess to the bread.
• For all-purpose flour, you can substitute whole wheat flour at a 1:1 ratio, though you might notice a slightly denser texture.

Pro Tips

1. Try to use eggs and pineapple that are at room temperature; they tend to mix more evenly with the rest of the batter and help create a more tender crumb, rather than having cold ingredients that might make the mix lumpy.

2. Be careful not to overmix when you combine the dry and wet ingredients; overdoing it can make your bread come out dense and tough, so stir just until everything is incorporated even if the batter seems a bit uneven.

3. If you’re adding nuts, lightly toast them first in a dry pan; this will bring out their flavor and add an extra crunch to the bread that really makes it stand out.

4. Since every oven heats differently, start checking your bread a little before the 50 minute mark; you dont want to overbake it so that it stays moist and delicious inside even if the edges are a bit crisp.