Brighten your kitchen with this easy, no-yeast pineapple loaf

There’s something undeniably cheerful about the scent of pineapple baking in the oven — warm, fruity, and full of sunshine. This Pineapple Quick Bread brings that feeling to life with every slice. It’s soft, sweet, and beautifully moist, making it a perfect treat for breakfast, a relaxed afternoon snack, or even a simple dessert when guests drop by.

And the best part? You don’t need yeast, fancy tools, or even much time. With just one bowl for wet ingredients and one for dry, this recipe comes together effortlessly — no mixer required. Whether you use canned crushed pineapple or fresh pineapple pulsed with its juice, the result is a delightfully tender loaf with a golden crust and tropical flavor in every bite.

Ingredients
For the Bread:

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon (optional, adds a hint of cozy warmth)
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 can (8 oz) crushed pineapple, undrained (or 1 cup fresh crushed pineapple with juice)
½ cup melted unsalted butter (or coconut oil for a tropical twist)
Optional Topping:

Turbinado sugar, for sprinkling
Instructions
Step 1: Preheat and Prepare the Pan
Set your oven to 350°F (175°C). While it warms up, grease a 9×5-inch loaf pan with butter or non-stick spray. For easier cleanup and perfect edges, you can also line the pan with parchment paper, letting the sides hang over for easy lifting.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:

1¾ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (if using)
Mix until evenly combined, then set aside.

Step 3: Prepare the Wet Ingredients
In a large mixing bowl, whisk together:

¾ cup sugar
2 eggs
1 teaspoon vanilla extract
Whisk until the mixture is smooth and slightly pale. Then add:

½ cup melted butter (or coconut oil)
1 can crushed pineapple with all its juice (or 1 cup fresh pineapple plus juice)
Stir well until all the wet ingredients are fully blended.

Step 4: Combine the Two
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently by hand or with a spatula. Be careful not to overmix — it’s okay if the batter is slightly lumpy. Overmixing can make the bread tough instead of soft and tender.

Step 5: Bake to Golden Perfection
Pour the batter into your prepared loaf pan. Use a spatula to level out the top. If you’d like a little crunch and sparkle on top, sprinkle a spoonful or two of turbinado sugar over the batter.

Slide the pan into your preheated oven and bake for 50 to 60 minutes. Every oven is a little different, so start checking around the 50-minute mark. Insert a toothpick into the center of the loaf — if it comes out clean or with just a few moist crumbs, it’s ready.

Step 6: Cool and Serve
Let the loaf cool in the pan for about 10 minutes. Then carefully lift it out (use parchment handles if you lined the pan) and transfer it to a wire rack to cool completely.

Once cooled, slice and serve as is — or try one of these delicious variations:

Warm with butter: Toast a slice and spread on some real butter for a simple, nostalgic snack.
Drizzled with glaze: Mix powdered sugar with a few teaspoons of pineapple juice and drizzle over the loaf for an extra sweet, tropical touch.
Topped with cream cheese: A layer of softened cream cheese takes it from quick bread to elegant dessert.
Tips & Variations
Make it nutty: Add ½ cup chopped macadamia nuts or pecans for texture and a hint of richness.
Add coconut: Stir in ½ cup sweetened shredded coconut for even more island flavor.
Fresh pineapple option: If using fresh pineapple, pulse it in a food processor with a little of its juice until it’s crushed and juicy. You want it moist, not dry.
Storing and Freezing
This pineapple bread keeps beautifully:

Store at room temperature: Wrap tightly in plastic wrap or foil. It will stay moist for up to 3 days.
Refrigerate: For slightly longer storage, refrigerate it for up to 5 days. Let it come to room temperature before serving, or reheat a slice in the microwave.
Freeze: Wrap in plastic, then in foil, and freeze for up to 2 months. Thaw overnight on the counter.
This Pineapple Quick Bread is one of those recipes you’ll come back to again and again — easy, satisfying, and full of sunshiny flavor. Whether you’re serving it at brunch, bringing it to a potluck, or baking it just because, it’s a sweet little reminder that good things don’t have to be complicated.