7 Irresistible Reasons to Make This Pineapple Quick Bread Recipe (No Rum, No Regrets!)

Can You Make Pineapple Bread Without Rum or Alcohol?

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Yes, you can make soft, sweet pineapple bread without rum, wine, or anything haram.
This pineapple quick bread recipe is 100% halal, beginner-friendly, and tastes like something you’d find in a cosy island bakery, just without the booze.

When I first searched for a pineapple dessert, nearly every recipe called for dark rum or an alcohol-based vanilla extract. Not an option in my kitchen. So I tested a few halal-friendly versions, and honestly? I didn’t miss a thing.

The natural sweetness from crushed pineapple, plus a little cinnamon or coconut if you like, brings out all the tropical flavour you’re looking for, no alcohol needed.

If you’ve ever asked:

• “Can I make pineapple bread with no rum?”
• “Is pineapple quick bread halal?”
• “What’s an easy pineapple dessert for tea time?”
  You’re in the right place.

This guide will walk you through a pineapple quick bread recipe that’s soft, moist, and made with simple, halal ingredients, no mixer required.

Ingredients (Simple, Halal, and Easy to Find)

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You don’t need anything fancy for this pineapple quick bread recipe, just basic, halal-safe pantry ingredients.
No rum, no extract with alcohol, and no weird substitutions you’ve never heard of.

Here’s what you’ll need:

• 1 ¾ cups all-purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp cinnamon (optional but lovely)
• 2 eggs (or use flax eggs for an eggless version)
• ¾ cup sugar (or coconut sugar if preferred)
• ⅓ cup vegetable oil
• 1 tsp alcohol-free vanilla extract
• 1 can (8 oz) crushed pineapple – drained well
• Pinch of salt

Optional add-ins: shredded coconut, chopped walnuts, or a sprinkle of cardamom for a warm kick.

This recipe is naturally dairy-free, easy to make vegan, and flexible enough to adapt to your dietary needs.

Step-by-Step Baking Instructions (Moist Every Time)

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This pineapple quick bread recipe is as easy as mix, pour, and bake – no mixer, no kneading, and no stress.
Even if it’s your first time baking sweet bread, this one’s nearly foolproof.

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Step 1: Preheat the Oven

Set your oven to 350°F (175°C) and grease a 9×5 loaf pan or line it with parchment paper.

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Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Cinnamon
• Salt

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Step 3: Mix Wet Ingredients

In another bowl, beat the eggs, sugar, oil, vanilla (alcohol-free), and drained pineapple until smooth.

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Step 4: Combine

Pour wet into dry. Stir gently; don’t overmix! The batter will be thick and moist.

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Step 5: Bake

Pour into your loaf pan. Bake for 45–55 minutes, or until a toothpick comes out clean.

Let it cool for 10 minutes before slicing. It smells amazing, yes, but cooling makes a huge difference in texture.

Common Mistakes (And How to Avoid Dry Bread)

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If your pineapple bread turns out dry or flat, don’t worry; it happens to all of us.
This section covers the most common issues and how to fix them.

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Mistake 1: Using Too Much Flour

A heaping cup isn’t a real cup. Spoon your flour into the measuring cup and level it off with a knife.
Too much = dense, dry loaf.

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Mistake 2: Overmixing the Batter

Once the wet and dry ingredients are combined, stir just until you don’t see flour. Overmixing ruins the texture.

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Mistake 3: Not Draining the Pineapple

Canned pineapple needs to be drained well. Too much juice makes the bread soggy in the middle and underbaked around the edges.

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Mistake 4: Rushing the Cool Time

Hot bread slices like mashed banana. Let it sit for at least 10–15 minutes.

Variations You Can Try (Without Making It Complicated)

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One thing I love about this pineapple quick bread recipe is how easily it can be customised.
Whether you’re dairy-free, eggless, or just feeling creative, these variations still turn out moist and delicious.

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Add Coconut

A handful of shredded coconut adds texture and a tropical twist. Toast it for extra flavour!

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Make It Vegan

Use flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg)
And swap white sugar for coconut sugar or maple syrup.

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Gluten-Free Option

Try a 1:1 gluten-free flour blend. Avoid almond flour alone—it changes the texture.

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Flavor Boosters

Add:

• Cardamom for warmth
• Chopped walnuts for crunch
• Lemon zest for brightness

This quick bread is forgiving. As long as the batter isn’t too runny or dry, most mix-ins work beautifully.

How to Store & Freeze Pineapple Quick Bread

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Yes, this pineapple quick bread recipe stores well if you don’t eat it all in one sitting.
It stays moist for days, and you can even freeze slices for later.

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Room Temperature

Wrap the cooled loaf in foil or an airtight container. It keeps fresh on the counter for 2–3 days.

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Refrigerator

If your kitchen is warm, store it in the fridge. Just wrap it well to avoid drying out.

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Freezing Instructions

Let the loaf cool completely.
Then wrap it tightly in plastic wrap, followed by foil or a freezer bag.
Freeze it whole or slice it first for easy grab-and-go snacks.

To reheat, just microwave a slice for 10–15 seconds or warm it in a toaster oven. Still soft. Still amazing.

I like to keep a few slices frozen for late-night tea time. Just saying.

FAQs – Pineapple Bread Questions (Halal & Home Baker Edition)

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Can I make this pineapple bread without eggs?

Yes! Use flax eggs or applesauce as a substitute. It still turns out soft and sweet.

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Is this pineapple quick bread halal?

Yes, this recipe avoids rum, wine, and alcohol-based vanilla. It’s 100% halal-friendly and family-safe.

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Can I use fresh pineapple instead of canned?

You can, but make sure it’s very finely chopped and drained well. Too much juice = soggy centre.

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Can I skip the sugar or use less?

Yes, but it will change the taste. You can cut it to ½ cup or use coconut sugar for a less processed option.

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Can I freeze it in slices?

Absolutely. Just wrap individual pieces well and thaw as needed. Perfect for quick breakfasts or dessert.

Conclusion – Pineapple Bread You’ll Want to Bake Again

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If you’ve been hunting for a sweet bread that’s easy, halal, and worth the effort, this pineapple quick bread recipe checks every box.

No alcohol, no complicated steps, and no long lists of speciality ingredients. Just simple pantry stuff, a bowl, and a spoon.
And when that warm, golden loaf comes out of your oven? It’s sweet enough to serve for dessert, soft enough for breakfast, and tasty enough that you’ll want to freeze extra slices (if they last that long).

For me, it became one of those recipes I always go back to—especially when guests are coming or I just want something comforting with a cup of chai.

So if you’re new to baking or just want a halal pineapple dessert that delivers every time, this is the one.
Now that you know how to make it, go ahead, preheat that oven.