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Pineapple Bread is a moist, flavorful, quick bread bursting with warm cinnamon spice and sweet pineapple. We make this with honey cinnamon butter for extra richness and top it with a luscious cinnamon glaze that takes it over the top. Perfect for breakfast, a snack, or even dessert!
Quick Breads are a staple around our house, and I love to make them all year long. This Cinnamon Pineapple Bread makes your house smell like fall any time of the year with warm cinnamon and brown sugar scents!
If you love spiced baked goods, try my Caramel Banana Bread or Pineapple Upside-Down Cake next!
Why We Love This Recipe
- We use simple pantry ingredients, and it takes minimal effort to prepare.
- The crushed pineapple keeps the bread moist and naturally sweet.
- A rich cinnamon glaze adds extra warmth and sweetness.
- Perfect for making ahead and freezing for later!
Recipe Walk-Through
Ingredient Notes
- Honey Cinnamon Butter – This adds extra richness and depth of flavor. If you don’t have it, I’ve included instructions above for whipping up a batch of your own.
- Crushed Pineapple – Be sure to use the juice and the fruit for extra moisture.
- Brown Sugar & Granulated Sugar – A mix of sugars enhances the sweetness and creates a balanced flavor.
How To Make Pineapple Bread
See the recipe card below for full, detailed instructions
This recipe is so simple to throw together. Perfect opportunity to bake with your kids or toss a loaf in the oven for a neighbor or friend who just had a baby!
Prep the Pan & Oven – Preheat oven to 375°F. Grease a 9-inch loaf pan or line with parchment paper.
Mix the Wet Ingredients – Beat the honey cinnamon butter with sugars until combined. Mix in eggs, vanilla, and crushed pineapple.
Combine Dry Ingredients – Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.
Mix & Bake – Stir the dry ingredients into the wet ingredients until combined. Pour batter into the prepared pan and smooth the top.
Bake – Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool completely before removing from the pan.
Make the Glaze – Whisk together honey, melted butter, cinnamon, powdered sugar, and milk. Adjust consistency as needed.
Drizzle & Serve – Pour the glaze over the cooled bread, let it set, then slice and enjoy!
Serving Suggestions
- Enjoy a slice with extra cinnamon honey butter spread on top for a decadent treat.
- Reduce the powdered sugar and add more milk for a lighter glaze.
Storage Tips
Storage and Reheating
This bread is very versatile! It’ll keep on the counter, fridge, OR in the freezer!
- Room Temperature – Store in an airtight container for up to 3 days.
- Refrigerator – Keep refrigerated for up to a week.
- Freezer – Wrap the loaf well and freeze for up to 3 months. Thaw and add glaze before serving.
Recipe Tips
- Be careful not to overmix the batter or it will end up dense and chewy. Stir ingredients together just long enoug for the flour to be incorpoated.
- Add chopped pecans or walnuts for a bit of crunch.
- Stir in raisins or shredded coconut for added texture and sweetness.
More Easy Recipes
- Honey Oat Quick Bread
- Lemon Raspberry Bread
- Zucchini Bread Recipe
- Cranberry Walnut Quick Bread
- Lemon Poppy Seed Bread
Cinnamon Pineapple Bread
Ingredients
- 1/2 cup Honey Cinnamon Butter softened to room temp (recipe included below)
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 20 ounces Crushed pineapple
- 2 ½ cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/4 cup Brown sugar
- 3/4 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Salt
Cinnamon Glaze
- 1/2 cup Honey Cinnamon Butter melted (recipe included below)
- 3/4 cup Powdered sugar
- 1/2 teaspoon Ground cinnamon
- 2 tablespoons Milk or more as needed
Instructions
Bread
- Preheat oven to 375°F. Spray a 9-inch loaf pan with nonstick cooking spray or line with parchment paper.
- In a large bowl, beat ½ cup softened cinnamon honey butter with sugars until well combined. Beat in eggs and vanilla, then stir in crushed pineapple until well combined.
- In a separate bowl, stir together flour, baking powder and soda, cinnamon and salt.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Pour into prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes or until top springs back when lightly pressed or a toothpick inserted into the center comes out clean.
- Cool completely in the loaf pan. Turn out onto a cutting board or plate.
Honey Cinnamon Glaze
- To make the glaze, whisk together melted cinnamon honey butter and powdered sugar. Add the milk a tablespoon at a time until desired consistency is reached. Drizzle some of the glaze over the cooled bread, serve with the rest of the glaze on the side.
- Once glaze is set, slice and serve.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Could you use a bread maker and just put all ingredients in and let it mix?
A bread maker is for yeast breads. This is a quick bread recipe so it wouldn’t work in the bread maker.
Is there any way I could order Shamy cinnamon brown sugar butter. We do not carry it around this area. Thank u
Yes! It’s available on Amazon: https://amzn.to/2JUIlpU
It lasts quite some time in the fridge, so don’t worry about the larger containers. It’s delicious!
20 oz can of pineapple for 1 loaf ? No way is that correct.
Actually it is. Maybe you should try it!
Is the pineapple with or without juice in the bread ?????
It’s with the juice – everything from the can! 🙂
Can this be made as mini muffins or regular muffins?
is there an alternativeto the honey cinnamon butter . any ksuggestions.
You could use regular butter and add more cinnamon.
Is the pineappl e drained
Nope, straight out of the can!