This sweet Pineapple Bread is a quick bread batter made from butter, eggs, sugar and flour and made even more moist and flavorful with the addition of Greek yogurt. After straining the canned pineapple, folding the fruit pieces into the batter and pouring the whole thing into a loaf pan, the toughest part is waiting for it to bake before enjoying a piece!
Have you ever had Pineapple Bread? It’s not as sweet as a dessert like Pineapple Upside Down Cake but it’s filled with the same juicy pineapple flavor.
I’m a sucker for quick breads, and this easy recipe is perfect for a delicious snack, a breakfast bread, or even an after-dinner treat!
SAVE THIS EASY PINEAPPLE QUICK BREAD TO YOUR FAVORITE PINTEREST BOARD!
Fruity Quick Breads
Most of us have tasted quick breads made with fruit. Banana Bread tends to get the most attention, but I recommend thinking beyond the banana when it comes to quick breads. If you find yourself making the same recipes over and over, Pineapple Bread is the perfect way to shake up your baking routine!
I first made this Pineapple Bread recipe years ago, when I was new to blogging. It only took one bite to turn pineapple coconut bread into a new favorite! I’ve made it countless times since then and it never fails to blow me away.
The easy quick bread recipe is freezer-friendly and produces a perfectly moist loaf bursting with sweet pineapple flavor. A crispy coconut layer on the crust makes it even more irresistible!
If you love the flavors of a piña colada, you’ll want to give Pina Colada Bread a try, too!
Ingredients for Pineapple Bread
Here’s what you need to make this recipe for pineapple quick bread:
- Unsalted butter, softened
- Granulated white sugar
- All-purpose flour
- Baking soda
- Large eggs
- Greek yogurt (or sour cream)
- Pineapple tidbits (you could also use crushed pineapple)
- Unsweetened coconut, toasted
How to make Pineapple Coconut Bread
Before we make the bread batter, let’s toast the coconut to bring out the flavor.
Toast the Coconut
Preheat your oven to 300 degrees F. Spread the coconut out in a single layer onto a rimmed baking sheet lined with parchment paper. Bake for approximately 5-10 minutes, checking and stirring after 5 minutes.
The coconut is finished when it is golden in color, so be careful not to burn it!
Now we’re ready to make pineapple bread!
Pineapple Quick Bread
- First, we need to increase the oven temperature to 350° F. While that’s getting ready, pour the canned pineapple into a fine mesh sieve placed over a medium bowl. Drain the pineapple juice as completely as possible by letting it sit for about 10 minutes.
- Generously butter and flour a 9 X 5 loaf pan.
- In a small bowl, combine flour, baking soda, and salt; set the dry ingredients aside.
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. This should take about 5-7 minutes.
- Add the eggs, one at a time, incorporating each completely before adding the next one.
- Alternately add the flour mixture and the Greek yogurt to the wet ingredients, beginning and ending with the flour. Mix that final bit of flour in until just combined.
- Fold the drained pineapple into the bread batter, then pour the batter into the prepared loaf pan.
- With a rubber spatula, smooth the top. Sprinkle the toasted coconut on top of the bread.
- Bake for 30 minutes, then cover bread with foil and bake for another 30-40 minutes or until a toothpick inserted in the center comes out clean. This gives you a total baking time of 60-70 minutes.
- Cool the bread in the pan for 20 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing.
How to store Pineapple Bread
Store this bread at room temperature for 4-5 days. I like to wrap it in aluminum foil, but you could also use plastic wrap or place it in a Ziploc bag.
Serve it as is, or heat it in the microwave for 10 seconds for a tasty treat!
Can I freeze this pineapple quick bread?
YES! Pineapple Coconut Bread keeps well in the freezer. I often double the recipe so we have one loaf to eat right away and another to freeze for later.
To freeze pineapple bread, let the bread cool completely to room temperature. Then wrap it in foil and place it in a freezer bag or other airtight container. Let it thaw on the counter or in the refrigerator before serving.
You can even slice it before storing it so you can thaw one serving at a time. A perfect option if you find it difficult to resist gobbling up all the delicious pineapple quick bread at once!
Can I make quick bread with fresh pineapple?
I have never tried this recipe with fresh pineapple. It may work but wouldn’t be quite as moist since the canned pineapple tidbits are stored in juice, which adds a little extra liquid to the bread.
Can I use pineapple chunks instead of tidbits?
If you have a can of pineapple chunks on hand, you could certainly cut them up into smaller pieces or crush them before adding them to the bread. I don’t recommend using them as-is, since they are quite large and would not incorporate into the batter well.
Fun fact: hundreds of years ago, wealthy Europeans sometimes carried pineapples around as an accessory. I don’t know about you, but I think pineapple is better enjoyed in recipes like this Grilled Pineapple and Pineapple Rum Cake.
Pineapple isn’t just for dessert! You’ll love the way caramelized pineapple enhances the flavor of this Brown Sugar Honey Salmon. It’s also amazing in drinks ranging from cocktails to refreshing Pineapple Mango Smoothies.
If you liked this delicious bread featuring pineapple and coconut flavors, give this good-for-you Pineapple Coconut Smoothie a try. Or for a treat that’s not quite as good for you but totally worth the indulgence, there’s nothing quite like Pineapple Soak Cake!
Bread makes everyone happy. From the ecstatic experience of taking a bite of warm bread fresh from the oven, to the fun of playing with different ingredients and add-ins, there’s nothing better than homemade bread.
We have tons of delicious bread recipes on this site that are ideal for any skill level, whether you’re new to baking or a seasoned pro. Which one will you try next?
- Homemade Italian Bread
- Pepperoni Bread
- Easy Parmesan Bread Bites Recipe
- English Muffin Bread
- Zucchini Bread
- Spinach Pepperoni Bread
- Copycat Olive Garden Breadsticks
- Chai Banana Bread
- Blueberry Lemon Bread Recipe
- Nutella Swirl Banana Bundt Bread
- Carrot and Raisin Bread
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- ½ cup unsalted butter room temperature
- 1 cup granulatedsugar
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup Greek yogurt
- 20 oz. can pineapple tidbits
- ½ cup unsweetened coconut toasted
To Toast the Coconut
- Preheat oven to 300° F. Spread coconut in a single layer onto a rimmed baking sheet lined with parchment paper. Bake for approximately 5-10 minutes, checking and stirring after 5 minutes. Coconut will be finished when it is golden in color, but be careful not to burn.
- Increase oven temperature to 350° F.
- Pour pineapple into a fine mesh sieve placed over a medium bowl. Allow pineapple to drain as completely as possible, about 10 minutes.
- Generously butter and flour a 9 X 5 loaf pan.
- In a small bowl, combine flour, baking soda, and salt; set aside.
- In a mixing bowl fitted with a paddle attachment, cream butter and sugar until light and fluffy. This should take about 5-7 minutes.
- Add eggs, one at a time, incorporating each completely before adding the next.
- Alternately add the flour and the Greek yogurt, beginning and ending with the flour.
- Mix the final bit of flour in until just combined.
- Fold pineapple into batter.
- Pour into prepared loaf pan.
- With a rubber spatula, smooth the top and sprinkle toasted coconut on top.
- Bake for 30 minutes, cover bread with foil, and bake for another 30-40 minutes for a total baking time of 60-70 minutes.
- Cool bread in pan for 20 minutes and remove from pan.
This post was originally published on 3/27/2017. It has been updated in format and with new pics on 1/12/24.
Just in case you thought I nailed every recipe perfectly the first time, here’s a peek inside the process.
The picture below is from the original post, the first time I made pineapple bread. The loaf smelled so good I got a little too eager to remove it from the pan and slice it.
This is what happens when you try to take your bread out of the pan too soon, and the pan hasn’t been prepared well enough ahead of time. Oh well, you live and learn, right?
Obviously, I didn’t have good luck removing the bread from the pan. I used my stoneware loaf pan and I’ve never had a problem removing anything, so I didn’t think twice about greasing or flouring it.
Even with this slip-up the pineapple bread tasted delicious. I used to rate everything I baked on a scale of 1-4 with 4 being the best and this Pineapple Bread earned 3 rolling pins.