Fruit breads are very light and flavourful, ideal for teatime snacks or servings when you do not want the heaviness that comes with creamy and fudgy cakes. I have tried many fruity breads, and while all have been made using fresh seasonal fruits, this time I am using canned fruit, which is pineapple, since fresh ones are hard to find.

This is a mouth-watering and moist pineapple quick bread that’s easy to make. Since we are using canned pineapples, it’s more sweet than tangy, which would have been the case had we used the fresh fruit.

It is super easy to mix and can be enjoyed fresh from the oven, or you can add a simple glaze of powdered sugar and leftover pineapple juice to moisten it. I drizzled some of the plain leftover juice on top for more flavour and sweetness.


• 1/2 cup butter (melted)

• 1 cup sugar

• 2 eggs

• 2 cups flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1 cup canned pineapple slices (drained)

• 1 teaspoon vanilla extract

Photos by the writer
Photos by the writer


Preheat oven to 350 degrees F (175 degrees C). Lightly coat one 9 x 5 x 3 inch loaf pan and keep aside.

Mix butter and sugar in a large mixing bowl, with any kind of mixer you have. Add in the eggs, one at a time, and blend well after each addition. Stir in the pineapple.

Sift flour, baking powder, baking soda, and salt together. Add the dry ingredient mixture to the wet mixture and only mix until moistened. Do not over mix. The batter will seem a little on the dry side, but don’t worry.

Spoon the batter into the prepared pan. Bake until a toothpick inserted in the centre comes out clean, in about one hour. Ask an adult to handle the oven for you. Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack. Best served warm. Try not to store it in the refrigerator as it will dry out the cake.

Published in Dawn, Young World, January 30th, 2021


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