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
This easy glazed pineapple bread is made with crushed pineapple for extra moisture and flavor, then finished with a sweet pineapple glaze for the perfect finishing touch.
Servings 12 slices
Calories 320kcal
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
Storing Leftovers & Make Ahead
- 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
Calories: 320kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 279mg | Potassium: 80mg | Fiber: 1g | Sugar: 36g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg
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.
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