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Pineapple Quick Bread

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Moist and tender quick bread infused with sweet pineapple and warm spices—perfect for breakfast or snack.

Ingredients

Scale
  • 1½ cups (190 g) all‑purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 cup (240 ml) crushed pineapple, drained
  • ½ cup (60 g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 175 °C (350 °F). Grease a 9×5‑inch loaf pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat sugar and eggs until smooth. Add oil and vanilla, mixing until well combined.
  4. Fold in the drained crushed pineapple.
  5. Gradually stir dry ingredients into wet mixture until just combined—don’t overmix.
  6. Gently fold in nuts if using.
  7. Pour batter into prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean (about 58 minutes).
  9. Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Ensure pineapple is well drained to prevent soggy texture.
  • Swap oil for melted butter for richer flavor.
  • Add ½ cup raisins or dried cranberries for extra sweetness.
  • Wrap cooled bread in foil—stays moist for up to 4 days.
  • Slices freeze well; thaw at room temperature before serving.

Nutrition

Find it online: https://ukfinda.com/pineapple-quick-bread/