This Pineapple bread recipe is the perfect balance of sweet and tart. The pineapple adds a delicious sweetness, while the lemon juice keeps things nice and tart. The result is a loaf of bread that is absolutely irresistible. Trust me, you won’t be able to eat just one slice.


  • ⅛tspSalt
  • ½cButter, softened
  • 1cCrushed pineapple , drained, but reserving the liquid separately
  • 2eggs, large
  • 1 ½cAll-purpose flour
  • ¼cPineapple liquid , drained from the crushed pineapple can
  • ¼cSugar
  • 2 tbspMilk
  • 2tspBaking powder

For the glaze:

  • 2tbspPineapple liquid , drained from the crushed pineapple can
  • 1cConfectioners sugar
  • 1tspVanilla


  • Heat the oven to 350 degrees.
  • In a bowl, sift together the flour, salt, and baking powder.
  • Cream together the butter and sugar in a separate bowl.
  • Add the eggs to the bowl with the butter.
  • Alternate mixing the ¼ cup of Pineapple syrup liquid and the dry ingredients into the bowl with the butter mixture until well combined.
  • Mix the milk into the bowl.
  • Fold the crushed pineapple into the mixture, and spread evenly into a well-greased loaf pan.
  • Bake for 50-55 minutes.
  • Let cool for 10-15 minutes, and then turn out onto a rack to allow to cool the rest of the way.
  • Stir together the ingredients for the glaze, and pour over the cooled cake. Allow the glaze to harden slightly, and serve.