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Slice this pineapple quick bread warm or at room temperature. It pairs wonderfully with a smear of cream cheese or a drizzle of honey for extra indulgence. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to three months—just thaw and enjoy!
Variations
Coconut Twist: Add ½ cup shredded coconut to the batter for added tropical flavor and texture.
Spiced Up: Incorporate ¼ teaspoon nutmeg and a pinch of cloves for a warm, spiced loaf.
Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Vegan Version: Replace butter with coconut oil, use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and swap yogurt with dairy-free alternatives.
FAQ
Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Just be sure to finely chop and drain the fresh pineapple well to avoid excess moisture, which can affect the bread’s texture.
Q: Why is the bread dense sometimes?
A: Overmixing the batter can develop gluten, making the bread dense. Mix until ingredients are just combined.
Q: Can I double the recipe?
A: Yes! Use a larger loaf pan or two standard pans, and increase baking time slightly, checking doneness with a toothpick.
Q: Can this bread be made into muffins?
A: Definitely! Bake in muffin tins for about 18-22 minutes at 350°F, or until a toothpick comes out clean.
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