Pineapple Bread
Moist and tender pineapple bread made with crushed pineapple and juice. A simple loaf cake with optional coconut or nuts.
Ingredients
- 2 cups all-purpose flour 250 g
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar 133 g
- 2 large eggs
- 1/2 cup vegetable oil 120 ml (or melted butter)
- 1 teaspoon vanilla extract
- 1 can crushed pineapple with juice 8 oz / 227 g – do not drain
- Optional: shredded coconut or chopped nuts 1/2 cup (45 g) shredded coconut or 1/2 cup (60 g) chopped nuts (like walnuts or pecans)
Instructions
Preheat Oven and Pan:
Heat oven to 350°F (175°C). Grease lightly or line a 9x5-inch loaf pan with parchment.Whisk Dry Ingredients:
In a large bowl, combine flour, baking powder, salt, and sugar with a whisk.Mix Wet Ingredients:
In a separate bowl, whisk eggs, oil, vanilla, and the full can of crushed pineapple with its juice.Combine Wet and Dry:
Add the wet mix to the dry ingredients. Stir only until incorporated—avoid overmixing. If desired, fold in coconut or nuts.Transfer Batter to Pan:
Transfer batter to the prepared pan and level the surface.Bake Until Golden:
Bake for 55 to 65 minutes, until a toothpick inserted in the center emerges clean. If browning too quickly, loosely cover with foil for the final 15–20 minutes.Cool and Serve:
Allow to cool in the pan for 10 minutes, then move to a wire rack. Slice and serve warm or at room temperature.