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Homemade Pineapple Bread Recipe
Pineapple bread is a delightful snack or dessert featuring tangy crushed pineapple, lime zest, and juice, all topped with a sweet, sticky pineapple glaze. This homemade recipe is incredibly easy to make and perfect for sharing with family or friends. Its irresistible flavor and simplicity will have your loved ones requesting it time and time again. As a quick bread, it’s convenient to prepare in advance and freeze for later. This versatile pineapple bread can elevate any meal with its tropical flair—enjoy it plain, as a sweet toast snack, or even as the base for French toast. With its moist texture and bursts of pineapple tidbits, it’s a fantastic addition to any recipe collection.
Try our delightful Pumpkin Roll Recipe you well love it!
Ingredients
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup unsalted butter softened
- 2 eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup pineapple syrup from the canned pineapple
- 2 tablespoons heavy cream
- 1 cup crushed pineapple drained – do not discard the syrup
- 1 teaspoon vanilla
- 1 teaspoon lime zest
- 1 teaspoon lime juice
- 1/4 teaspoon salt
Glaze:
- 1 cup powdered sugar
- 1 teaspoon lime juice
- 2 tablespoons pineapple syrup or as needed
Instructions
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Preheat the oven to 350 degrees F.
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Grease an 8-inch x 4-inch loaf pan, also, line it with parchment paper so it hangs on the sides, for easy bread removal.
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In a large bowl, whisk together both sugars and butter until light and fluffy.
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Next, add the egg one at a time.
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In another bowl, mix flour, baking powder, and salt together.
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Then add half of the flour mixture along with the pineapple syrup to the egg mixture. Gently stir to combine, then add the remaining flour along with the heavy cream and stir until combined.
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Fold in the crushed pineapple, vanilla, lime zest, and juice. DO NOT over mix the batter!
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Pour the batter into the prepared pan and bake on the middle rack for 45-55 minutes or until when a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with aluminum foil.
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Once baked, place the pan onto a wire rack and let the bread rest in the pan for 10 minutes, then remove the loaf and place it onto a wire rack to cool.
Glaze:
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Whisk together the glaze ingredients until smooth. Spread it evenly over the cooled bread. Garnish with sprinkles if desired.
