Sweet Moist Pineapple Bread

This sweet and moist pineapple bread brings a tropical twist to breakfast or dessert My family cannot get enough of its soft crumb and gentle banana pineapple flavor It is quick to make and just gets better by the next day

Ever since I tried it as a way to use up leftover pineapple it became an instant favorite and my best friend asks for the recipe every time she visits

Ingredients

• Spelt white or oat flour: provides a hearty base that keeps the bread tender Select fresh flour for best texture
• Baking soda: gives rise for fluffiness Always check the date to ensure it is active
• Baking powder: lightens the loaf and complements the soda Use aluminum free if possible
• Salt: balances the sweetness Taste a pinch to make sure it is not stale
• Overripe mashed banana: brings luscious moisture and binds everything together Use soft freckled bananas
• Crushed pineapple: adds bursts of tangy juice Drain well to avoid soggy bread
• Maple syrup honey or agave: naturally sweetens and brings depth Go for pure syrup for real flavor
• Coconut milk or any milk of choice: keeps things soft and lends a subtle creaminess Full fat options add richness
• Oil or more milk: creates that cake like crumb Use neutral oil or extra milk for a lighter bite
• Pure vanilla extract: highlights all the tropical elements Use real extract for pure clean aroma
• Optional coconut extract: makes the bread taste like summer in every slice
• Optional walnuts or shredded coconut: add crunch and a hint of nutty sweetness Toast them lightly for bigger flavor

Step-by-Step Instructions

Prepare Your Pan:

Grease a standard 9 by 5 loaf pan or line it snugly with parchment Press it into all the corners for easy lifting later

Mix the Dry Ingredients:

In a large bowl whisk together the flour baking soda baking powder and salt Toss in walnuts or shredded coconut now if using Distribute everything so no clumps remain

Prepare the Wet Ingredients:

In another bowl mash the bananas thoroughly with a fork Measure out exactly one and a half cups for full moisture Add the drained pineapple maple syrup vanilla extract milk oil and coconut extract Stir gently to combine

Combine and Form the Batter:

Pour the wet mixture over the dry ingredients Use a spatula to fold gently until just combined A few streaks of flour are okay Overmixing creates dense bread

Bake and Rest:

Scrape the batter into your prepared pan Level it out Bake in the center rack of a preheated 350 degree oven for twenty five minutes Then turn off the oven keep the door closed and let the bread sit inside without opening for ten more minutes This ensures a gentle finish and prevents sinking

Test for Doneness:

Check doneness with a toothpick near the center It should come out mostly clean with just a few moist crumbs If it is undercooked simply turn the oven back on and keep checking every five minutes

Cool and Store:

Once baked cool completely in the pan Then cover and refrigerate the loaf overnight The taste and texture gain amazing depth by the next day

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My favorite part of this bread is the subtle tropical aroma from crushed pineapple It always brings me back to making it on lazy Sunday mornings with my daughter who loves to add extra coconut on top Every slice feels celebratory

Storage Tips

Cool the bread fully before wrapping Store in the refrigerator for up to one week covered airtight For longer stretches slice and freeze the bread Each slice can be popped straight into the toaster or microwave from frozen and tastes just-baked

Ingredient Substitutions

No spelt or oat flour Use plain white or whole wheat flour Any non dairy or dairy milk will work in place of coconut Same goes for sweetener I have swapped honey and agave with success Crushed pineapple should always be well drained but you can use tidbits chopped finely if needed

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Serving Suggestions

Serve thick slices topped with a pat of salted butter drizzle of extra honey or dollop of coconut yogurt Toast slices for a slightly crispy edge For dessert spread with whipped cream cheese or pair with fresh berries A sprinkle of toasted coconut over warm bread adds even more island flavor

Cultural Context

Fruit filled quick breads have roots in both American southern cooking and tropical cuisines This pineapple bread is like a cross between classic banana bread and a Hawaiian inspired treat When I traveled to Hawaii the scent of pineapple baked goods in local markets stayed with me so I tried capturing that spirit here

Recipe FAQs

→ Can I use fresh pineapple instead of canned?

Yes, simply crush fresh pineapple and drain excess juice to prevent a soggy loaf. Pack lightly when measuring.

→ What can I substitute for banana?

You may use applesauce, pumpkin puree, or a commercial banana-free blend to maintain a soft texture and moisture.

→ Does the bread need to be refrigerated?

For optimal flavor and texture, chilling overnight is recommended. Store covered in the refrigerator for freshness.

→ Are walnuts or coconut necessary?

No, both are optional. Add toasted nuts or shredded coconut for crunch, or omit for a classic, softer loaf.

→ Can this be made gluten-free?

You may use certified gluten-free oat flour or a 1:1 gluten-free baking blend as an alternative to spelt or wheat.

→ Is oil required or can I use more milk?

You can replace the oil with additional milk, either dairy or plant-based, for a lower-fat loaf that stays tender.