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Hello, my dear readers! Today, I’m overflowing with gratitude as I share a recipe that’s not just a treat for the taste buds but also a sweet token of the many wonderful moments spent in the kitchen. Pineapple bread—yes, you heard that right! This delightfully moist and flavorful bread is a recipe that’s close to my heart, and I’m thrilled to finally bring it to you.
Imagine the tropical aroma of pineapple baking into a soft, golden loaf. It’s not just any bread; it’s a warm slice of comfort that promises to bring a little sunshine into even the cloudiest of days. Let’s dive into this culinary adventure together!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (with juice)
- 1/2 cup sour cream
- Optional: 1/2 cup chopped walnuts or pecans
How to Make Pineapple Bread
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
- Mix in the dry ingredients alternately with the sour cream. Fold in the crushed pineapple and, if using, nuts. Pour the batter into the prepared loaf pan.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Helpful Tips
- Do not overmix the batter; just stir until the ingredients are combined. Overmixing can lead to a dense, tough loaf.
- Check the bread at 50 minutes as oven temperatures can vary. You want a golden crust but moist center.
Substitutions/Variations
- Gluten-Free – Substitute the all-purpose flour with a gluten-free blend.
- Dairy-Free – Use a dairy-free yogurt or coconut cream instead of sour cream.
- Add-Ins – Feel free to stir in a cup of shredded coconut or a half cup of raisins for an extra texture and flavor twist!
Frequently Asked Questions
Q: Can I use fresh pineapple instead of canned? A: Absolutely! Ensure it’s finely chopped or crushed for the best distribution throughout the bread.
Q: Can this bread be made into muffins? A: Yes, just adjust the baking time to about 25 minutes and check for doneness with a toothpick.
Storage Instructions
Store pineapple bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze for up to 2 months. Thaw at room temperature before serving.
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Thank you for joining me in this delicious escape. Pineapple bread is anything but ordinary—it’s a simple pleasure that speaks to the soul. Bake it, share it, and let its sweet charm fill your home with warmth and cheer!
PrintPineapple Bread Recipe
- Total Time: 75 minutes
- Yield: 1 loaf 1x
Description
Description: Dive into the delightful world of baking with Emma’s Pineapple Bread! This recipe brings you the perfect blend of sweet pineapple and soft, fluffy bread that fills your kitchen with a tropical aroma. It’s easy to make and even easier to fall in love with. Let’s get baking!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (with juice)
- 1/2 cup sour cream
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, combine flour, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
- Gradually mix in dry ingredients and sour cream alternately, until just combined. Fold in crushed pineapple and nuts (if using).
- Pour batter into prepared pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a tropical twist, add a cup of shredded coconut to the batter.
- This bread keeps well at room temperature for up to 3 days or can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
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