Easy Homemade Pineapple Quick Bread

Serving: Enjoy warm with butter or a drizzle of honey.
Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
Freezing: Wrap slices in plastic wrap and freeze for up to 3 months.
Variations:
Coconut Twist: Add 1/2 cup shredded coconut for extra tropical flavor.
Spiced Pineapple Bread: Mix in 1/2 tsp cinnamon for a warm spice kick.
Healthier Option: Substitute half of the all-purpose flour with whole wheat flour.
FAQ:
1. Can I use fresh pineapple instead of canned?
Yes! Just finely chop fresh pineapple and drain any excess juice.

2. Can I make this into muffins?
Absolutely! Pour the batter into muffin tins and bake at 350°F for 18-22 minutes.

3. What can I use instead of vegetable oil?
Melted butter or applesauce are great substitutes for a different texture.

This Pineapple Quick Bread is an easy, tropical-flavored treat that’s perfect for any occasion. Enjoy!