Dessert

Pineapple Bread with Pineapple Glaze Recipe

ByRafael Mansero November 4, 2025November 4, 2025

Introduction

This Pineapple Bread is a moist and flavorful treat that combines the tropical sweetness of pineapple with a tender, buttery crumb. Perfect for breakfast or an afternoon snack, it’s easy to make and topped with a delightful pineapple glaze.

A golden brown loaf cake with a thick, glossy white glaze drizzled unevenly across the top, creating shiny streaks and small pools. The cake has a slightly rough texture with visible cracks and a soft inside that looks moist and tender. It rests on a folded green kitchen cloth with a silver knife having a light wooden handle placed beside it. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅛ tsp Salt
½ cup Butter, softened
1 cup Crushed pineapple, drained (reserve liquid separately)
2 large Eggs
1½ cups All-purpose flour
¼ cup Pineapple liquid, drained from the crushed pineapple can
¼ cup Sugar
2 tbsp Milk
2 tsp Baking powder

For the glaze:

2 tbsp Pineapple liquid, drained from the crushed pineapple can
1 cup Confectioners sugar
1 tsp Vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, sift together the flour, salt, and baking powder to combine and aerate the dry ingredients.
Step 3: In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
Step 4: Add the eggs to the butter and sugar mixture, mixing well after each addition.
Step 5: Alternate adding the reserved ¼ cup pineapple liquid and the sifted dry ingredients into the wet mixture, stirring gently until everything is just combined.
Step 6: Mix the milk into the batter to loosen it slightly.
Step 7: Fold the drained crushed pineapple into the batter carefully to distribute evenly without overmixing.
Step 8: Pour the batter into a well-greased loaf pan, spreading it out evenly.
Step 9: Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.
Step 10: Let the bread cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
Step 11: While the bread cools, mix the glaze ingredients—pineapple liquid, confectioners sugar, and vanilla—until smooth.
Step 12: Pour the glaze over the cooled bread and allow it to set slightly before slicing and serving.

Tips & Variations

For extra texture, stir in ½ cup chopped nuts such as walnuts or pecans before baking.
Use fresh crushed pineapple if you prefer, but be sure to drain thoroughly to avoid a soggy loaf.
Swap milk for buttermilk to add a tangy flavor and tender crumb.

Storage

Store the pineapple bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to one week. Reheat slices gently in the microwave or toaster oven before serving. The glaze may soften when refrigerated but will still add flavor.

How to Serve

A golden-brown loaf cake sits on a bright green textured cloth, topped with a thin layer of shiny, white icing drizzled unevenly across its slightly cracked surface. The cake has a moist, dense texture visible in the cracks. In front of the cake, part of a white bowl filled with pale yellow diced fruit is visible, adding a soft contrast to the warm tones of the cake. Small white flower petals lie nearby on a wooden surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh crushed pineapple works well. Just be sure to drain it thoroughly to avoid excess moisture that could make the bread soggy.

How do I know when the bread is fully baked?

A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If it comes out with wet batter, bake the bread a few minutes longer and check again.