- Make it nutty: Add ½ cup chopped macadamia nuts or pecans for texture and a hint of richness.
- Add coconut: Stir in ½ cup sweetened shredded coconut for even more island flavor.
- Fresh pineapple option: If using fresh pineapple, pulse it in a food processor with a little of its juice until it’s crushed and juicy. You want it moist, not dry.
Storing and Freezing
This pineapple bread keeps beautifully:
- Store at room temperature: Wrap tightly in plastic wrap or foil. It will stay moist for up to 3 days.
- Refrigerate: For slightly longer storage, refrigerate it for up to 5 days. Let it come to room temperature before serving, or reheat a slice in the microwave.
- Freeze: Wrap in plastic, then in foil, and freeze for up to 2 months. Thaw overnight on the counter.
This Pineapple Quick Bread is one of those recipes you’ll come back to again and again — easy, satisfying, and full of sunshiny flavor. Whether you’re serving it at brunch, bringing it to a potluck, or baking it just because, it’s a sweet little reminder that good things don’t have to be complicated.
