This glazed pineapple bread is what happens when a cozy quick bread meets a tropical vacation. Moist, tender, and drizzled with a sweet pineapple glaze, it’s a taste of paradise in every bite.
How to Bring the Tropics to Your Kitchen
- A new favorite for citrus lovers: If you enjoy my glazed orange loaf and lemon loaf, you’ll love this pineapple version. It’s bright, fruity, and packed with tropical flavor.
- Incredibly moist and tender: The combination of pineapple and sour cream keeps every slice soft, rich, and bakery-worthy.
- The glaze makes it irresistible: A sweet pineapple glaze soaks into the top of the loaf and adds the perfect finishing touch of fruity sweetness.
Glazed Pineapple Bread Ingredients
- Save the Juice: Drain the crushed pineapple, but save the juice. Some will be added to the batter, and some will be used to make the pineapple glaze.
- Sour Cream Swap: You can use Greek yogurt in place of sour cream.
- Crushed Pineapple: Make your own crushed pineapple by pulsing pineapple chunks in a food processor until the pineapple is the texture of crushed pineapple.
- Pineapple Coconut Bread Variation: For more texture and tropical vibes, add 1 cup of shredded, sweetened coconut to the batter, then top with toasted coconut after pouring on the glaze.
Glazed Pineapple Bread Recipe
As if pineapple bread wasn’t delicious enough, a sweet pineapple glaze takes it to the next level. The combination of moist bread and fruity glaze makes every slice taste like a little tropical escape. Love pineapple flavor? Try my perfect pineapple upside-down cake next!
Cake
- Mix Dry Ingredients: Preheat the oven to 350ºF. Grease a loaf pan and set aside. In a medium bowl, add all-purpose flour, baking powder, and salt. Whisk to combine.
- Stir Wet Ingredients: In a large bowl, add sugar, oil, eggs, crushed pineapple, sour cream, reserved pineapple juice, and vanilla extract. Whisk to combine.
- Combine: Add the dry ingredients to the wet ingredients. Mix until just combined.
- Bake: Pour the batter into the pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the bread cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.
Glaze
- Make the Glaze: Whisk powdered sugar, pineapple juice, and vanilla extract together until smooth.
- Add Glaze: Pour the glaze evenly over the glazed pineapple bread. Let the glaze set before cutting into slices.
Must Have Tools For This Recipe
- Loaf Pan: An 8.5 x 4.5-inch or 9 x 5-inch loaf pan works.
- Whisk: Makes it easy to combine the wet ingredients and mix the glaze until smooth.
- Mixing Bowls: You’ll need one bowl for the dry ingredients and another for the wet ingredients before combining them.
Glazed Pineapple Bread
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- ½ cup oil
- 2 eggs
- 1 cup drained crushed pineapple reserve juice
- ½ cup sour cream
- ¼ cup reserved pineapple juice
- 2 teaspoons vanilla extract
Glaze
- 1 ½ cups powdered sugar
- 3-4 tablespoons reserved pineapple juice
- 1 teaspoon vanilla extract
Instructions
-
Preheat the oven to 350 degrees Fahrenheit. Grease an 8 x 4.5 or 9 x 5-inch loaf pan and set aside.
-
In a medium bowl, add 1 ¾ cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. Whisk to combine.
-
In a large bowl, add 1 cup sugar, ½ cup oil, 2 eggs, 1 cup drained crushed pineapple, ½ cup sour cream, ¼ cup reserved pineapple juice, and 2 teaspoons vanilla extract. Whisk to combine.
-
Add the dry ingredients to the wet ingredients, mixing until just combined.
-
Pour the batter into the pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
-
Once baked, let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.
Pineapple Glaze
-
Whisk 1 ½ cups powdered sugar, 3-4 tablespoons reserved pineapple juice, and 1 teaspoon vanilla extract together until smooth.
-
Pour the glaze evenly over the loaf. Let the glaze set before cutting into slices.
Notes
- Fridge: Store leftovers in an airtight container at room temperature for up to 4 days.
- Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
- Make Ahead: Assemble the batter in the loaf pan, cover, and refrigerate until ready to bake, up to 24 hours. Add about 5 minutes to the bake time.
Nutrition
More Pineapple Recipes to Try
I love adding pineapple to both sweet and savory recipes for a bright, tropical twist. Here are more pineapple recipes to enjoy next.
