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Pineapple Bread

by Jessie Daye

First published: August 30, 2026 | Updated: September 14, 2026
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Pennie’s Pineapple Loaf 🍍

This recipe comes from my collection of antique handwritten recipes, one of my favorite things to collect. The original recipe card didn’t call for butter, but I found the loaf a little too crumbly, so I added some for a softer, more tender crumb. You can also swap the butter for sour cream. The pineapple flavor is subtle so make sure to add the lemon, it just brightens the pineapple and brings out its flavor.

Pennie’s Pineapple Loaf

Author: Jessie Daye
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Servings 1 loaf
Course Cake, Desserts

Equipment

Ingredients

  • ¾ cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup crushed pineapple very well drained and pressed dry
  • 2 tablespoons pineapple syrup *reserved from the pineapple
  • 1 tablespoon fresh lemon juice **For an even stronger pineapple flavor add ½ teaspoon pineapple extract to the batter.
Pineapple Glaze
  • 1 cup powdered sugar
  • 1 tablespoon pineapple syrup
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • Pinch of salt

Method

  1. Preheat the oven to 350°F. Grease and line an 8½ x 4½-inch loaf pan with parchment paper.
  2. Place the crushed pineapple in a fine-mesh strainer and press firmly to remove as much liquid as possible. Reserve all the syrup for the batter and glaze, set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
  4. Beat in the eggs one at a time, followed by the vanilla.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Add the dry ingredients to the butter mixture and mix just until almost combined.
  7. Fold in the drained pineapple, pineapple syrup, and lemon juice. Do not overmix. **For an even stronger pineapple flavor, add ½ teaspoon pineapple extract to the batter.
  8. Transfer the batter to the prepared loaf pan and smooth the top.
  9. Bake for 50 to 60 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
  10. Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.
  11. Whisk together the powdered sugar, pineapple syrup, lemon juice, vanilla, and salt. Drizzle over the completely cooled pineapple bread.

Notes

Get Creative

For an even stronger pineapple flavor, add ½ teaspoon pineapple extract to the batter.
You can also sprinkle toasted coconut over the glaze for a pineapple-coconut version.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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