Pineapple Bread (1-Bowl, Egg-Free, Dairy-Free)

This Pineapple Bread is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.

Table of contents

+ View More- View Less

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Pineapple Bread

This Pineapple Bread is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.

5 from 1 vote

Print Review Save Saved!

Share on Facebook Pin Save in Email

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 slices

Calories: 262.2 kcal

Author: Carine Claudepierre

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

US Customary – Metric

• ▢ 1 can (8oz.) Crushed Pineapple - canned, or fresh 3/4 cup (note 1) at room temperature
• ▢ 3 tablespoons Pineapple Juice - (note 2) at room temperature
• ▢ ½ cup Melted Coconut Oil - (note 3), cooled
• ▢ 1 cup Coconut Milk - (note 4) at room temperature
• ▢ 1 teaspoon Vanilla Extract
• ▢ ¾ cup Sugar - (note 5)
• ▢ 2 ⅓ cups All-Purpose Flour - (note 6)
• ▢ 2 ½ teaspoons Baking Powder
• ▢ ½ teaspoon Salt

Optional

• ▢ ⅓ cup Shredded Coconut (Unsweetened) - (note 7)

Instructions

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 6-inch loaf pan with a piece of parchment paper. Lightly oil with cooking oil spray. Set aside.
• In a large bowl, add canned crushed pineapple, pineapple juice, melted, cooled coconut oil, coconut milk, and vanilla extract. Stir with a rubber spatula to combine.
• Fold in sugar, flour, baking powder, salt, and shredded coconut if used. Stir again until a thick cake batter forms.
• Transfer the batter to the prepared pan.
• Bake the bread on the center rack of the oven for 50-60 minutes at 350 °F (180 °C) until golden brown, and a long skewer inserted in the center of the bread comes out clean. You can foil the top of the pan after 40 minutes to prevent it from burning too fast.
• Let it cool down for 10 minutes in the pan at room temperature, then on a rack for 3 hours or overnight before slicing.

Notes

Note 1: You can use fresh too but make sure you crush and measure the crushed pineapple only, not the juice or you will add too much moisture in the bread and it won’t firm up. Crushed pineapple from the can barely has liquid and it’s perfect for this bread.

Note 2: I am using organic fresh pineapple juice from the store for the best flavor. You can swap for lime juice for a different flavor. I measure mine in a small bowl and keep it 30 minutes at room temperature so it’s not too cold when it goes in contact with coconut oil.

Note 3: Make sure your  other liquid ingredients are not cold from the fridge or it will firm up the coconut oil, forming lumps in your batter. Or use other low flavor oil, light oil like light olive oil or canola oil but coconut oil flavor is the perfect taste match with pineapple.

Note 4: I am using light, packaged coconut milk, it’s unsweetened and has less fat than canned coconut milk to keep the bread crumb light and fluffy. Store 30 minutes at room temperature before using in the recipe. Other light milk like almond milk, oat milk works too, but you will miss the coconut taste.

Note 5: Any granulated sweetener works like coconut sugar, unrefined cane sugar, or brown sugar.

Note 6: The recipe won’t work with almond flour or oat flour. I don’t recommend all-purpose gluten-free flour, the cake will be dense.

Note 7: Optional but if you love coconut I highly recommend this.

Storage: Store the bread unsliced to keep it moist, in the fridge in an airtight box for up to 4 days.

Share on Facebook Pin Recipe

Nutrition

Serving: 1slice (serves 12) | Calories: 262.2kcal | Carbohydrates: 41g | Protein: 2.8g | Fat: 10.6g | Saturated Fat: 8.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Sodium: 193mg | Potassium: 98.8mg | Fiber: 1.5g | Sugar: 21.3g | Vitamin A: 23.8IU | Vitamin B12: 0.2µg | Vitamin C: 4.8mg | Vitamin D: 9.8µg | Calcium: 69.5mg | Iron: 1.4mg | Magnesium: 17.7mg | Phosphorus: 50.8mg | Zinc: 0.3mg

Ingredients and Substitutions

You only need a few wholesome ingredients for this recipe. Here’s how to pick them.

• Crushed Pineapple – This provides the signature pineapple flavor and moisture to the bread. Using crushed pineapple (with minimal juice) ensures the bread firms up properly. Fresh pineapple works, but it needs to be crushed and squeezed.
• Pineapple Juice – This intensifies the pineapple flavor. Lime juice also works well for a tangy variant.
• Melted Coconut Oil – This adds moisture and a subtle coconut flavor. Other light oils, like olive or canola, are also suitable.
• Coconut Milk – This contributes to the moist, fluffy crumb. Light, packaged coconut milk is recommended. Almond or oat milk also works, but the coconut flavor will be lost.
• Vanilla Extract – This enhances the overall flavor profile.
• Sugar – This sweetens the bread. Coconut sugar, unrefined cane sugar, or brown sugar are suitable alternatives.
• All-Purpose Flour – This forms the base of the bread. Almond or oat flour are not suitable. Gluten-free all-purpose flour makes the bread dense.
• Baking Powder – This helps the bread rise.
• Salt – This balances the sweetness.

How to Make Pineapple Bread

This is a really easy recipe to whip up, here’s how in a few pictures.

Pour the crushed pineapple into a large bowl.

Add all the dry ingredients on top and pour the coconut milk.

Stir the batter until the mixture is just combined and transfer it to a loaf pan.

Bake the bread on the center rack of the oven for 50-60 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for the best sweet bread:

• Fresh Pineapple Precision – When using fresh pineapple, crush it in a food processor and measure the squeezed crushed pineapple, not the juice.
• Coconut Boost – Add 1/3 cup of unsweetened shredded coconut for a pineapple-coconut flavor.
• Coconut Alternatives – If you dislike coconut, substitute the coconut milk with almond milk.
• Tangy Twist – Swap pineapple juice with lime juice for a tangy flavor.
• Sweetness Adjustment – Increase the sugar to 1 cup for a sweeter bread.
• Liquid Temperature – Ensure liquid ingredients are at room temperature to prevent coconut oil from solidifying.
• Even Baking – Foil the top of the bread after 40 minutes to prevent over-browning.
• Cooling Time – Allow the bread to cool completely before slicing to ensure it sets properly.

More Sweet Bread Recipes

Carrot Cake Bread

Cinnamon Swirl Bread

Healthy Blueberry Banana Bread

Zucchini Carrot Bread