Pineapple Nut Bread

This pineapple nut bread is soft, fluffy and moist packed with the sweet tropical taste of crushed pineapple and crunchy walnuts. It’s the perfect addition to breakfast or enjoy it for an afternoon snack!

This pineapple nut bread has the perfect balance of fruity, nutty tastes in every bite! It’s soft with a moist tender crumb from the crushed pineapple and the crunchy walnuts add texture. 

The tropical taste of pineapple in this bread adds a distinct flavor just like the coconut does in my coconut bread recipe! Walnuts add a wholesome crunch just like in my peaches and walnuts quick bread and walnut cranberry bread.

This fluffy sweet bread has quickly become a new favorite quick bread recipe in my kitchen and I know each slice of it will disappear quickly in yours! 

Why You’ll Love This Pineapple Nut Bread Recipe

• Easy to make: With a short prep time and only one bowl, this pineapple bread is mostly hands off while it bakes in the oven.
• Moist and fluffy: The pineapple adds the best moist and fluffy texture to this baked good.
• Breakfast or snack: Quick breads are great to make ahead for breakfast, brunch or snack and pairs well with a cup of coffee.
• Freezer friendly: This bread freezes really well, easily double the recipe to make two loaves and freeze one for later!

Pineapple Bread Ingredients

• Dry ingredients: For this pineapple bread you will need all-purpose flour, light brown sugar, baking powder, baking soda, salt and wheat bran.
• Wet ingredients: Vegetable oil, egg, vanilla extract and canned crushed pineapple with juice. 
• Walnuts: Walnuts add texture and balance the sweet flavors.

How to Make Pineapple Nut Bread

Mix wet ingredients with sugar: In a large mixing bowl, whisk together the vegetable oil, brown sugar and egg. Stir in the vanilla and crushed pineapple pieces with the juice. 

Add dry ingredients: Add in flour, baking powder, baking soda, salt, wheat bran and walnuts. Then stir everything together until just combined.

Bake: Pour into a prepared 9 inch loaf pan and bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean. 

Cool: Cool in the pan for about 10 minutes then remove from the pan onto a wire rack to cool completely. Cut into slices and serve. Enjoy!

Substitutions and Variations for Pineapple Nut Loaf

• Less sweet: Substitute 8 ounces of water for the pineapple juice. 
• Oil type: I used vegetable oil but canola oil or even melted coconut oil would work, too.
• Nuts: Pecans or chopped macadamia nuts would work great in this bread, too! 
• Vegan: If you would like to make this pineapple bread vegan, make a flax egg by combining 1 Tablespoon flaxseed meal with 3 Tablespoons of water and allowing it to sit for 5 minutes before using.
• Raisins: Golden raisins would add another layer of texture and burst of sweet taste.
• Orange zest: Adding some orange zest would add a lovely citrus taste.
• Warm spices: A little cinnamon or nutmeg would add warm flavor to this baked good. 

Expert Baking Tips

• Avoid over mixing the bread: This is a common mistake when making quick breads. Remember to only gently fold the wet ingredients and nuts into the dry ingredients and mix until combined. 
• Rum: Swap the pineapple juice for rum if you are feeling like an adult dessert! 
• Line pan with parchment paper: For easy removal of the pineapple nut bread from the pan, line it with parchment paper.
• Extra pineapple flavor: Poke a few holes into the top of the cake right after baking and brush some pineapple syrup onto the top!
• Cool completely: Because this bread has a higher moisture content, let it cool completely before slicing. 
• Add a pineapple glaze: Make an easy pineapple glaze with powdered sugar, vanilla extract and pineapple syrup from the canned pineapple.

FAQs

Can I add pineapple chunks to the bread?

Unfortunately not. The texture of fresh pineapple chunks would add too much moisture and the final result of the finished loaf would be much too wet! Crushed pineapple is best for this pineapple nut bread as it adds just the right amount of pineapple flavor while also baking down without leaving too much moisture behind. 

Can I add bananas to the bread?

While bananas are a common addition for a Hawaiian pineapple banana nut bread, I have not tested the addition. Adding bananas to this pineapple nut bread would add additional moisture which would affect the final texture. Make my brown sugar banana bread instead!

How long is this pineapple nut bread good for?

You can store this bread for up to 3 days covered at room temperature in an airtight container to prevent drying out. Store it in a cool dry place to prevent unnecessary extra moisture from building up in the container.

For longer storage, place in the refrigerator for up to a week.  

Can I freeze the bread?

Yes! This bread freezes well! Cool bread completely then wrap in plastic wrap and place in an airtight sealed bag labeled with the date. To thaw, keep bread wrapped and place overnight in the refrigerator. Slice and enjoy!

More Quick Bread Recipes

• Pumpkin Bread
• Apple Pie Bread
• Homemade Banana Bread
• Simple Yogurt Bread Recipe
• Best Caramel Bread