Description
This soft and tropical Mexican-style pineapple bread is perfect for breakfast, brunch, or dessert. Moist, simple, and made with pantry staples, it’s a comforting slice of sweet tradition.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
⅔ cup sugar
2 large eggs
½ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
1 can (8 oz) crushed pineapple with juice – do not drain
Optional: ½ cup shredded coconut or chopped nuts (like walnuts or pecans)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 loaf pan or line with parchment paper.
2. Whisk flour, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk eggs, sugar, oil, vanilla, and crushed pineapple (with juice).
4. Stir wet mixture into dry ingredients until just combined. Fold in coconut or nuts if using.
5. Pour batter into loaf pan and bake for 55–65 minutes. Cover with foil if browning too fast.
6. Cool in pan for 10 minutes, then transfer to wire rack. Serve warm or at room temp.
Notes
Do not drain the pineapple—its juice adds moisture.
Cover the loaf loosely with foil during baking if the top browns too quickly.
Optional: Swap oil for melted butter for richer flavor.