ThissweetPineapple 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 likePineapple Upside Down Cakebut 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 FAVORITEPINTEREST BOARD!
Fruity Quick Breads
Most of us have tasted quick breads made with fruit. Banana Breadtends 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 Breadis 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 quickbread 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
- Salt
- 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!
FAQs
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.
Pineapple Recipes
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 thisGrilled PineappleandPineapple Rum Cake.
Pineapple isn’t just for dessert! You’ll love the way caramelized pineapple enhances the flavor of thisBrown Sugar Honey Salmon. It’s also amazing in drinks ranging from co*cktails to refreshingPineapple Mango Smoothies.
If you liked this delicious bread featuring pineapple and coconut flavors, give this good-for-youPineapple Coconut Smoothiea try. Or for a treat that’s not quite as good for you but totally worth the indulgence, there’s nothing quite likePineapple Soak Cake!
BreadRecipes
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.
I have tons of favorite quick bread recipes. I love a slice ofBlueberry Banana BreadorBlueberry Lemon Breadwith a steaming hot cup of coffee first thing in the morning!
Quick breads likeBrown Butter Rum Banana BreadandPeanut Butter Chocolate Chip Banana Breadare sweet enough to serve as a dessert with a scoop of vanilla ice cream.
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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Created by: Lynne Feifer
Pineapple Bread
Course Breakfast
Cuisine American
Prep Time 30 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 30 minutes minutes
12 slices
ThissweetPineapple Bread is a quick bread made from butter, eggs, sugar, flour, Greek yogurt., and pineapple.With toasted coconut on top, every bite of this bread will transport you to the tropics!
Ingredients
- 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
Instructions
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.
Bread
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.
Nutrition
Serving: 1slice | Calories: 266kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 167mg | Potassium: 136mg | Fiber: 2g | Sugar: 24g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg
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.
Whoops!
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.
Reader Interactions
LiveLoveBananas says That looks really good! My two favorites- Pineapples and coconut. I’m not much of a baker but I would like to give this a try soon 🙂
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- Gladys says
I love your recipes but you write way too much things. People dont have time to read all the necessary things thanks gladys
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- Lynne says
Gladys, that’s why there is a green ‘Jump to Recipe’ button at the top of each and every post so you and everyone else doesn’t have to read all the things I put in the post that might be necessary.
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- Jennifer the non baker who bakes says
I love your information in all ur recipes. I was such a non baker. So all I’m your information and pics help me so much. Thank you
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- Lynne says
Jennifer, you’re welcome. Thank you so much for your comment, and I hope you continue to enjoy your baking journey. It’s only going to get better!
- Cindy B. says
Sounds delicious, thanks for sharing.
See AlsoHolly's Challah Bread Recipe | Alexandra's KitchenThe Best Homemade Bread RecipeThe Queen's former chef shared 2 of the palace's banana bread recipes, and the caramel version is only for the kidsHomemade bagels | Jamie Oliver recipesReply
- Geni says
Your bread sounds so yummy. I hate when cakes and breads break apart on the lift off. So not right! Thank you so much for your nice comment on my post yesterday. Teens can be so fun. I just can’t figure them out sometimes. I have a really sweet son but man oh man, I do want to strangle the boy now and then and say, “What are you so mad about? I make your meals, support you 24/7, give you and your friends rides everywhere and yet I get wrath sometimes?” I call BS. Did you ever play that card came as a kid?
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- Adrienne Daniels says
I am going to see my son up at his college this weekend, He loves pineapple so I made this today…turned out great! Pairs well with a hot cup of coffee! Thanks for sharing!
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- Lynne says
Thank you, Adrienne! Hope your son enjoyed it!
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- julie says
oct.2014….
i was looking for an idea to use up my fresh pineapple and i love toasted coconut too.
i changed a few things….didnt have yogurt so i used sour cream with alittle buttermilk= 1 cup / also used a bundt pan instead of loaf pan../ added a cinnamon crumb mixture to the toasted coconut and made a middle layer before baking and sprinkled the rest on top. bake @ 400′ for 30min then 350′ covered for 15 min. just kept testing it…
it was sooooooo good 1/2 is gone already.
thank you for your recipesReply
- Lynne says
Thank YOU, Julie!! I’m so glad those changes worked out so well for you and that it was just as delicious!!
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- Johanne says
As I was proceeding to make this recipe, I realized that the pineapples that t I had were bad, I didn’t have any more at home and I had no Greek yogurt.
So I hoped for the best and substituted for peaches, added sour cream and a bit of maple flavor extract.
Turned really good that even my husband enjoyed it.Reply
- Lynne says
Johanne, I’m so happy that you were able to make those substitutions at the last minute, but even happier that you created a new fantastic recipe! Great job!!
Perhaps I should put that on the blog and give you ALL the credit. ❤️Reply
- Cecile R. says
When I saw the recipe my mind went to cupcakes. So I doubled the recipe, using plain yogourt instead of Greek (cheaper) & mixed as directed. Then I filled the cupcake papers nearly full & baked 2-22 min. @ 360. They turned out great!
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- Lynne says
GREAT idea, Cecile!! They sound incredible!! Will definitely have to try them and yes, 20-22 minutes. I agree!
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- Bridget says
Thank you for sharing-I prefer cupcakes/muffins as well & was wondering if they would work ok with this recipe.
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- Cecile R. says
Sorry, that should be 20-22 min.
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- dianna says
maybe next time line the bottom with parchment paper and it will come right out. i use it on all my sweet things i make. but i love this recipe so i am going to try it. thank you
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- Lynne says
That’s a great idea, thank you, Dianna. I hope you enjoy it!
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- BARBARA FABILA says
I FOLLOWED DIRECTIONS TO THE T the bread is dark not like picture noted pineapples all sunk to the bottom of pan I was not impress with this bread I was hoping I would love it especially because my love for pineapple and coconut but sadly no.
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- Linda says
Why not just use cupcake papers to line the cupcakes?
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- Mary Jean says
Hi Lynne! A hobby baker here, i love pineapple but not much of a yogurt person! Eager to try this recipe! Can i use buttermilk instead? Tia?
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- Misty White says
Made this tonight. Made it in two disposable pans so I had one for work and one for my daughter. Only change I made was I used half plain Greek and half vanilla Greek and it’s yummy!
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- Lynne says
Hi Misty! Thanks so much for your comment, it means a lot! I appreciate you letting me know that you enjoyed it so much. I hope your daughter did as well!
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- Cristina says
Can I use fresh pineapple?
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- Lynne says
Cristina, I would think that you could however I’ve only made it using the can, so can only speak to that.
Let me know how it turns out!Reply
- Mano says
I want to try this recipe but I don’t like yogurt. Can I substitute with something else or voids completely?
ThanksReply
- Lynne says
Mano, I would use sour cream in place of the yogurt.
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- Linda Lew says
I made 2 loaves using only 1-20 ounce can of Crushed Pineapple and they turned out perfect.
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- Lynne says
That’s so awesome to hear, Linda. Thank you!
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- Marie Davis says
Absolutely delicious! I will be making this again. I had to leave mine in the oven a few extra minutes, but it turned out great!
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- Michelle says
I don’t have a paddle attachment for my mixer. Is it ok to still use just a regular beater?
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- Lynne says
Michelle, you can definitely use a regular beater or hand mixer to make this bread.
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- Jessica Cavazos says
Making and baking this bread was very simple and easy to follow instructions and I’m so glad that it came out very well and delicious. 😍😋
It’s a great desert for the spring/summer seasons. A must for Easter 🐣🍞🍍.Reply
- Lynne says
Jessica, thank you so much. I’m thrilled you enjoyed it!
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- Amanda Brockmann says
Amazing! The only minor change I made was adding 1/2 tsp coconut extract and 1/4 tsp run extract to give it a Pima colada-y feel!
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- Lynne says
Amanda, thank you so much, I am so glad you enjoyed it! You must be psychic because a Piña Colada quick bread is in the works. Watch for it!
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- Becky says
Trying not to eat all-purpose flour. Can I substitute for coconut flour and water (it’s a thirty flour)?
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- Lynne says
Becky, having never used coconut flour and from what I’m reading by doing a Google search is that it wouldn’t work replacing it 1:1. It would also require more eggs for moisture and I’m not sure the water would be a suitable replacement for them. My recommendation would be to find a Whole 30 Pineapple Bread recipe that you can use. I’d hate to have you make this with the coconut flour and not have it work. Good luck!
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- Julie Giacomoni says
have you tried cream of coconut in place o yogurt in your pineapple bread
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- Lynne says
Julie, I have not, but that would be an interesting substitute and might just work. Sounds pretty darn yummy, too! Please let me know if you do try it, I’d love to hear how it turned out for you.
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- Anna says
Thank you so very much for this recipe. The only thing I did different I used regular yogurt, and I added 3 tablespoons of the pineapple juice and added 1/2 teaspoon of baking power too. It’s cooling now. I took a little taste from the top. It’s so yummy. Love it. Also I made a small one with no coconut for my mom. I will have it with my tea or coffee tomorrow. And yes I tasted the batter and it is so good. Again thank you. I’m saving the recipe will make again.
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- Luci says
HOW MUCH BUTTER to use in this RECIPE???I must be blinded by all the Ads & all the Add-ons while visiting your site – I like your recipes but not a pleasure visiting your site…
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- Lynne says
Luci, I’m sorry if the ads are an inconvenience, but they are needed as they provide me with income to buy the ingredients, pay the writers, photographers, as well as pay for other necessary expenses to run my site so that I can bring you all of these recipes for FREE.
That being said, the amount of butter needed for this pineapple bread is right at the top of the ingredient list in the recipe card, and it’s 1/2 cup of unsalted butter.
Also, if you’d like to skip through all of the ads, up at the top of each and every post is a ‘Jump to Recipe’ button that will take you right to the recipe.Reply
- Terisa Hopkins says
This recipe is awesome. Thanks so much for all your information. I cook all the time and your suggestions are great for my Daughter. She is learning and you explain it so well ❤️🙏🎄🤶 MERRY CHRISTMAS 🎄🎁
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- Ellen Thornhill says
Nutritious pineapple bread
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- Therese says
If I don’t use coconuts do i have to cover it with foil
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- Lynne says
Therese, though I haven’t made this without the toasted coconut, I don’t think there’s a need to use the tin foil if you’re not adding it. I would check the bread though after it’s been in the oven about 40 minutes, though just to be sure. Enjoy!
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- Pat says
Wow. Awesome site
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- Sue says
I cheat! I line everything with Reynolds’s Release foil. No need to prep pan, and very easy cleaning. ( I hate doing dishes)
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- Barb says
I don’t like yogurt. Can I substitute sour cream?
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- Lynne says
Barb, you can definitely substitute sour cream for the Greek yogurt if you’d like. Enjoy!
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- Barbara says
Can nuts be added to this recipe ?
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- Lynne says
Barbara, you can, but I would recommend adding no more than a third of a cup to prevent the bread from overflowing. Also, toss them in a teaspoon of flour taken from the amount called for in the recipe to prevent them from sinking to the bottom as the bread cooks.
Enjoy!Reply
- Laurel Beals says
Good to know, I have sour cream on hand
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- Brenda MacDonald says
Oh my goodness!!!!!!!!!!! This was beyond fabulous. The only things I changed was I used sour cream because I didn’t have any greek yogurt and I added a teaspoon of almond extract.
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- Lynne says
Brenda, thank you!!! You absolutely made my day today. Your timing couldn’t have been better because I just published this recipe for a Pina Colada Bread inspired by that Pineapple Bread. I hope you’ll give this one a try, too and let me know what you think.
Thank you, again. You feedback and sweet comments mean the world. ❤️Reply
- Joanne Beck says
Awesome, moist,dense, perfection.
Made 2 in 2 days and was asked to make more.
Genius recipeReply
- Lynne says
Joanne, thank you so much for this! I really appreciate it. ❤️
Kudos to you for 2 in 2 days! That’s awesome!! I’m so glad everyone loved it so.Reply
- Angela Blanchard says
This recipe does not work at all. You’ll be left with a gummy mess with the consistency of pudding no matter how long you bake it. They’ve left out ingredients…
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- Lynne says
Angela, I’m sorry the recipe didn’t turn out for you. I’ve made this recipe multiple times using the ingredients and amounts as listed and haven’t had issues with it. I know that sometimes my oven temperature is off, could that have been the issue?
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- Vanessa says
I have pregnant coworker and gave her a slice one day, which included diced maraschino cherries and coconut Greek yogurt, and trust me, it was devoured. I even got what I consider one of the best compliments ever, that I make good stuff.
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- Rina says
Please correct the ingredients to include 1/2 tsp salt In ingredients listed first in article as it is not listed until second time ingredients are listed. Poor me I went by first time ingredients were listed and did not put salt in and I made two breads 🥲.
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- Lynne says
Rina, thank you so much for bringing that to my attention. I didn’t realize the salt hadn’t been added to the list of ingredients discussed in the post itself. I have fixed the post and added it.
Next time, with any recipe site you visit, I encourage you to scroll down or use the ‘Jump to Recipe’ button at the top to get to the recipe card and use that so there won’t be any confusion.Reply
- Laurel says
Does it have to be Greek Yogurt or can I use regular vanilla yogurt
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- Lynne says
Laurel, I wouldn’t use regular vanilla yogurt as the consistency and flavor would affect the final outcome. If you can’t use Greek yogurt then I would suggest using sour cream instead.
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