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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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread, Dessert
Cuisine: American
Keyword: glazed pineapple bread, glazed pineapple bread recipe, pineapple loaf, pineapple loaf cake, tropical pineapple bread
Servings: 12 slices
Author: Alyssa Rivers

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

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