Description

This Pineapple Quick Bread is soft, moist, and bursting with tropical flavor! Made with crushed pineapple, cream cheese, and a touch of vanilla, this easy quick bread is perfect for breakfast, snacking, or even dessert. No yeast required—just mix, bake, and enjoy a tender, slightly tangy loaf that pairs perfectly with coffee or tea.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 oz. cream cheese, softened
1 cup sugar
3 teaspoons vanilla extract
1 cup crushed pineapple (drained)
2 eggs

½ cup vegetable oil

Instructions

Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream wet ingredients: In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add in the eggs, one at a time, mixing well after each addition.
Combine: Gradually mix in the dry ingredients, alternating with the vegetable oil. Stir until just combined—do not overmix.
Fold in pineapple: Gently stir in the drained crushed pineapple until evenly distributed.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!

Notes

Drain the pineapple well to prevent excess moisture from making the bread too dense.
Use room temperature ingredients for the best texture and even mixing.
For extra flavor, add shredded coconut, chopped nuts, or a drizzle of vanilla glaze.
Storage: Keep at room temperature for up to 3 days, refrigerate for 1 week, or freeze for up to 3 months.

Prep Time: 10
Cook Time: 50
Category: Quick Bread
Method: Baking
Cuisine: American, Tropical

Keywords: pineapple quick bread, easy pineapple bread, tropical loaf, moist pineapple cake, pineapple dessert, breakfast bread