Moist, sunny Pineapple Bread with Pineapple Glaze—a tender quick loaf packed with crushed pineapple and finished with a bright, drizzly topping.
This loaf is all about easy tropical comfort. Melted butter, sour cream, and juicy pineapple keep the crumb incredibly soft, while a simple two-ingredient glaze adds a tangy sheen. You’ll whisk the wet and dry bowls separately, marry them gently, and let the oven do the rest. The result slices tall and plush, perfect for brunch, afternoon coffee, or a sweet gift.
Because the batter is pineapple-forward, a light hand with mixing keeps it cake-like rather than dense. Bake until the center is set, cool completely, then crown with glaze so it sets into a thin, delicate shell that cracks when you cut.
What You Need to Make This Pineapple Bread
- All-purpose flour — Structure for a tall, sliceable crumb.
- Baking soda & baking powder — Duo lift for reliable rise with tangy dairy.
- Fine sea salt — Balances sweetness and sharpens flavors.
- Granulated sugar — Sweetens and helps the crust caramelize.
- Unsalted butter (melted, cooled) — Richness and tenderness without creaming.
- Egg — Binds and adds moisture.
- Crushed pineapple in juice — The star; keep the fruit and a little juice for flavor.
- Sour cream — Extra moisture and a velvety crumb.
- Vanilla — Warm bakery aroma that pairs with pineapple.
- Powdered sugar + reserved pineapple juice — Whisked into a quick, glossy glaze.
Step-by-Step Pineapple Bread
- Preheat & prep. Heat oven to 350°F (175°C). Grease a large loaf pan.
- Whisk dries. In one bowl, combine flour, baking soda, baking powder, and a pinch of salt.
- Whisk wets. In a large bowl, whisk sugar and cooled melted butter, then the egg. Whisk in crushed pineapple (with most of its juice), sour cream, and vanilla until smooth.
- Combine gently. Fold dries into wets just until no dry streaks remain—don’t overmix.
- Bake. Scrape into the pan and bake 55–65 minutes until a tester comes out clean. If browning too quickly, tent loosely with foil halfway through.
- Cool. Rest 10 minutes in the pan, then turn out to a rack and cool completely so the glaze sets, not soaks.
- Glaze. Whisk powdered sugar with 2 tablespoons reserved pineapple juice until silky. Pour over the cooled loaf; let it firm slightly, then slice.
FAQs
Can I use fresh pineapple instead of canned?
Yes. Chop very finely and include a couple of tablespoons of juice. If extra juicy, briefly simmer to reduce moisture, then cool. Too much liquid can make the loaf gummy.
Why is my loaf dense in the middle?
Overmixing, underbaking, or excess pineapple juice. Fold gently, bake until the center reaches 200–205°F (93–96°C), and stick to the measured juice for the glaze.
Can I make muffins or mini loaves?
Absolutely. For muffins, bake at 350°F for 18–22 minutes. For mini loaves, start checking at 28–35 minutes. Pull when a tester is clean.
What mix-ins work well?
Fold in ½ cup toasted coconut or chopped macadamias/pecans. Keep add-ins modest so the batter stays pourable and bakes through evenly.
Can I cut the sugar?
You can reduce granulated sugar by ¼ cup. Flavor stays bright, though the crumb will be slightly less tender and the crust a bit paler.
Pro Tips for Pineapple Bread
- Mind the moisture. Use the fruit and reserve just 2 tablespoons of juice for the glaze; don’t add more to the batter or the crumb can turn soggy.
- Measure flour right. Spoon and level—excess flour = dry loaf.
- Cool before glazing. A fully cooled loaf ensures a neat, lightly crackled glaze.
Serving Ideas
- Tropical touch: Sprinkle toasted coconut over the wet glaze.
- Creamy contrast: Serve slices with lime-zested Greek yogurt or lightly sweetened whipped cream.
- Brunch plate: Pair with salty bacon and a bright fruit salad for balance.
Storage & Reheating
Store tightly wrapped at room temperature up to 5 days (refrigerate if your kitchen is warm/humid). For longer keeping, slice, wrap, and freeze up to 3 months; thaw at room temp. Refresh slices in a 300°F (150°C) oven for 6–8 minutes to revive the crumb and glaze sheen.
This pineapple-glazed beauty is the kind of quick bread that tastes like vacation and bakes like a breeze—simple ingredients, dependable method, and sunny flavor in every slice.
Pineapple Bread with Pineapple Glaze
Ingredients
For the Pineapple Loaf:
- ½ cup thick cultured sour cream
- 8 tablespoons melted unsalted butter cooled slightly
- 1 teaspoon pure vanilla extract
- 2¼ cups plain all-purpose flour
- One 20-ounce can crushed pineapple with juice (reserve 2 tablespoons of juice for glaze)
- A small pinch of fine sea salt
- 1 teaspoon baking soda
- 1 cup white granulated sugar
- ½ teaspoon baking powder
- 1 large egg room temperature
For the Pineapple Drizzle:
- 2 tablespoons reserved pineapple juice from canned pineapple
- 1 cup finely sifted confectioners’ sugar
Instructions
Prepare the Bread:
- Preheat the oven to 350°F (175°C). Lightly coat a large loaf pan with non-stick baking spray and set aside.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and a pinch of salt. Set aside.
- In a large separate bowl, combine the granulated sugar with the cooled, melted butter, whisking until the mixture becomes smooth and creamy.
- Beat in the egg until the mixture is well-blended.
- Add in the crushed pineapple along with its juice (excluding the reserved amount for glaze), the sour cream, and the vanilla extract. Whisk together until a smooth, cohesive batter forms.
- Gently fold the dry ingredients into the wet mixture, stirring only until no visible streaks of flour remain. Take care not to overmix the batter.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly during baking, loosely cover it with foil and continue baking.
- Once baked, remove from the oven and allow the bread to rest in the pan for 10 minutes on a wire rack. Then, gently remove the loaf from the pan and let it cool completely on the rack before applying the glaze.
Prepare the Glaze:
- In a small bowl, mix the sifted powdered sugar with the reserved pineapple juice until the mixture becomes smooth and pourable.
- Drizzle the glaze generously over the cooled bread and allow it to set slightly before slicing.