Pineapple Quick Bread

Here’s a moist, tropical-flavored Pineapple Quick Bread recipe—super easy, no yeast needed, and perfect for breakfast, snacking, or gifting!

🍍 Pineapple Quick Bread

Ingredients:

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 2 large eggs

• 1/2 cup vegetable oil (or melted butter)

• 1 teaspoon vanilla extract

• 1 cup crushed pineapple (with juice, not drained)

• 1/2 cup sour cream or plain Greek yogurt

• Optional: 1/2 cup shredded coconut or chopped nuts (pecans/walnuts)

Instructions:

1. Preheat Oven:
   Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Mix Wet Ingredients:
   In a large bowl, beat eggs, sugars, oil, vanilla, crushed pineapple (with juice), and sour cream until combined.

4. Combine:
   Gradually add dry ingredients to the wet mixture and stir until just combined. Fold in coconut or nuts if using.

5. Bake:
   Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil during the last 15 minutes.

6. Cool:
   Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Glaze:

Mix 1/2 cup powdered sugar with 1–2 tablespoons pineapple juice and drizzle over the cooled bread for extra sweetness and shine.

Would you like a pineapple banana combo version or a gluten-free twist?