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I can’t get enough of this incredibly moist pineapple bread recipe! It’s soft, sweet, and packed with little bits of pineapple in every bite. Everything comes together in one bowl, then the loaf gets topped with a fruity pineapple glaze and sweet coconut shreds.

pineapple bread on a cutting board topped with pineapple glaze and edible flowers.

Banana bread is always all the rage, but pineapple has always been one of my favorite fruits. And frankly, I don’t think it gets enough love. After I perfected my pineapple pound cake recipe, I had to come back and give you a simple pineapple loaf cake recipe that was easy to make but still packed with that tropical flavor we all love so much. This is literally like drinking a piña colada in cake form, and it’s become a family favorite!

Pineapple Bread That Actually Tastes Like Pineapple! 🍍

Pineapple can be tricky in baked goods because the flavor mellows in the oven. That’s why this recipe uses three layers of pineapple flavor: drained crushed pineapple for texture, pineapple juice for moisture, and pineapple emulsion for that bright pineapple taste. The warm loaf also gets soaked in a pineapple syrup after baking so the flavor carries all the way through.

For more delicious quick bread recipes, apple streusel bread and snickerdoodle zucchini bread!

Recipe Highlights

Easy recipe to make! This pineapple bread comes together with everyday pantry staples and no complicated steps. Drain the crushed pineapple, mix the batter, bake it up, and let the oven do the rest. It’s the kind of recipe that’s a delicious afternoon snack but doubles as an after dinner sweet treat.
Pineapple Syrup is the trick! Loaf cakes bake longer in the oven, which means they can dry out. So, we make a pineapple syrup soak that keeps this bread moist, soft, and flavorful for days!
Pineapple glaze on top! Once the loaf cools, it gets finished with a sweet glaze, making it feel like a tropical treat. Add a little shredded coconut on top, and she’s ready to be sliced, served, and devoured 😋

Key Ingredients

(full list of ingredients can be found in the recipe card)

Pineapple Emulsion is going to give this pineapple bread that true, unmistakable pineapple flavor. Pineapple emulsion provides a punchy pineapple flavor that is the true hallmark of this delicious bread.
Canned Crushed Pineapple adds a beautiful texture to the bread – think like what zucchini does in a chocolate zucchini cake. Canned pineapple adds moisture, texture, and just the right amount of fruity flavor. Tip: You can use fresh pineapple, just be sure to blend it in a food processor and drain off the juices before using.
Sour Cream provides moisture and structure to this quick bread recipe. Loaf cakes can dry out in the oven because of their long bake times – sour cream saves the day by adding moisture and tang.
Reserved pineapple juice from the crushed pineapples is used in both the batter and the pineapple glaze on top.

How To Make Pineapple Bread

These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down to the recipe card for the full recipe or tap “Jump to Recipe” for the full printable version with measurements and instructions.

Step 1: Drain the crushed pineapple. Add the crushed pineapple to a fine mesh sieve and press out as much liquid as possible. Reserve a few tablespoons of pineapple juice for the batter and brushing the warm loaf.

Step 2: Make the pineapple bread batter. Combine melted butter, (you can use salted or unsalted butter as per your preference), oil, sugar, and brown sugar in a large mixing bowl. Mix in the eggs, sour cream, pineapple juice, pineapple emulsion, vanilla extract, and almond extract. Then add the dry ingredients to the wet ingredients and fold together until just combined.

Step 3: Bake the pineapple bread. Fold in the drained crushed pineapple and pour batter into a parchment paper lined 9 x 5-inch loaf pan, and bake until golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Step 4: Prepare the pineapple syrup glaze: Mix together sugar and pineapple juice in a sauce pan. Cook until the mixture becomes syrupy, about 8 minutes. Pour on top of the warm cake.

sliced pineapple bread on a serving board topped with edible flowers.

Cool, frost, and garnish. Let the bread cool completely and mix together the pineapple glaze. Pour on top of the cooled cake. Garnish with coconut or fresh pineapple on top.

Recipe Notes and Tips for Success

Use a kitchen scale to measure the ingredients. This ensures that the recipe turns out as accurate and consistent as possible. The gram measurements are provided in the recipe card.
Because loaf cakes tend to have a longer baking time, they can dry out in the oven. This is why we make the pineapple syrup soak – to keep moist and soft for days!
To make this recipe gluten free, use your favorite 1-to-1 gluten free flour and let the batter sit for 30 minutes prior to baking.
Use all room temperature ingredients! This allows the batter and frosting to come together smoothly, ensuring the best texture!
Store leftover pineapple bread in an airtight container in the refrigerator.