Pineapple Praline Bread

Crushed pineapple makes this Pineapple Praline bread super moist and flavorful. No butter or oil is ever used in the batter. The crunchy pecan topping makes it even more scrumptious.

The Philippines is well known for its Pineapple. We have hectares and hectares of plantations of this juicy, sweet-tangy fruit in the southern part of the country. I remember the first time my husband Mark came to our country over a decade ago.

Crushed pineapple makes this Pineapple Praline bread super moist and flavorful. No butter or oil is ever used in the batter. The crunchy pecan topping makes it even more scrumptious.

He tasted some pineapples and declared that it was the tastiest pineapple slices he’s ever had. I didn’t really care much for what he said then as pineapples were no big deal in our country, almost something we take for granted as it’s quite common and ordinary.

However, as it usually happens when you suddenly realize that you no longer have the same things around when you transfer to another place; you crave what was once familiar. So when I see fresh pineapples I buy at least one.

I have even dared to peel it on my own, something I have never ever done when I was in the Philippines. Glad I learned how to do it.

Crushed pineapple makes this Pineapple Praline bread super moist and flavorful. No butter or oil is ever used in the batter. The crunchy pecan topping makes it even more scrumptious.

Now comes this delicious and easy to make bread that’s full of pineapple flavor and juiciness! The good thing is, you don’t need to actually get the freshest pineapple around though am sure that would make a big difference. A good quality canned one will do. Most of all, not only does this bread boast juicy goodness it is also topped with a crunchy, nutty super yummy topping. Enjoy!

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Pineapple Praline Bread

Crushed pineapple makes this bread super moist and flavorful. No butter or oil is ever used in the batter. The crunchy pecan topping makes it even more scrumptious.



  • Eggs – use room temperature eggs, if possible.
  • Sugar – I prefer brown sugar for this but white may also be used)
  • Crushed Pineapple – include the juice, do not drain (the extra juice would help moisten the bread)
  • All-purpose Flour
  • Baking Soda – make sure it’s not expired and still fresh.
  • Baking Powder – make sure it’s not expired and still fresh.
  • Salt
  • Pecans – coarsely chopped (may be replaced with walnuts though I personally prefer pecans)

For the Topping

  • Butter – use unsalted because extra salt is already added to the batter.
  • Sugar – use brown sugar for this topping.

Pineapple Praline Bread

Manila Spoon
Crushed pineapple makes this Pineapple Praline bread super moist and flavorful. No butter or oil is ever used in the batter. The crunchy pecan topping makes it even more scrumptious.
4.25 from 69 votes
Prep Time 10 minutes
Cook Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 people


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs lightly beaten
  • 1 cup sugar
  • 15 oz can crushed pineapple, juice included
  • 1 cup pecans, chopped and divided
  • For the Topping
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar


  • Preheat oven to 350 F. In a large bowl mix the flour, baking soda, baking powder, and salt. Combine the eggs, sugar and crushed pineapple in another bowl. Blend well. Pour the egg mixture to the flour mixture; stir to mix.
  • Fold in half of the pecans into the mix. Spoon the mixture into a greased or parchment paper-lined 9×5-inch loaf pan (if making one large loaf). Sprinkle the remaining pecans on top and gently press into the batter.
  • Bake for about 45-50 minutes or until a tester inserted in the center comes out clean. Cool the bread in the pan for 10 minutes. Transfer to a rack.

For the Topping

  • In a saucepan melt the butter with the sugar. Let boil for a minute. Spoon sauce over the bread covering it entirely. Alternatively, you can melt the butter and sugar and then add the remaining pecans and spoon this over the bread batter before baking. If doing the latter, simply bake as instructed above. The bread comes out yummy either way.
  • Let it cool completely before slicing. Enjoy!
Keyword best pineapple bread, bread with crushed pineapple, crushed pineapple in bread, easy recipe pineapple bread, pineapple praline bread
Tried this recipe?Let us know how it was!

Last updated on January 29th, 2024 at 02:57 pm



  1. March 13, 2015 / 4:20 am

    This recipe is super easy to make and delicious!

    • March 13, 2015 / 1:17 pm

      So glad you enjoyed the recipe Tina. Appreciate you stopping by. Thanks.

    • Vbel
      August 25, 2020 / 10:11 am

      Not the pecans nor the pralines are listed on the list of ingredients. Do you know how many?
      Thank you

      • abigail
        August 25, 2020 / 10:34 am

        It’s all in there – the praline is composed of the topping you add on top of the bread after it’s baked made of butter sugar and pecans. Please check the recipe again for more information. Thanks!

  2. March 16, 2015 / 4:49 pm

    Ito sarap,can't wait to try it salamat po.

    • March 24, 2015 / 6:27 pm

      Sige, walang anuman and hope you can try it! 🙂

  3. March 24, 2015 / 6:38 am

    You pineapple bread looks marvelous. I would love a slice of this for breakfast. Pinning. xo, Catherine

    • March 24, 2015 / 6:27 pm

      I can eat this everyday, truth be told Catherine. Glad you stopped by.

  4. April 7, 2015 / 12:15 pm

    Oh my this looks so scrumptious and with the perfect crumby texture!

    • April 7, 2015 / 1:22 pm

      Thanks, Cyrus! It has become a well-loved recipe for sure. 🙂

  5. April 10, 2015 / 12:37 pm

    Pineapple and prailine?!! Oh my this looks incredible!

    • April 10, 2015 / 5:57 pm

      Thanks, Kristen! It's a winning combo indeed! 🙂

  6. Celine
    August 10, 2015 / 4:58 pm

    I make this bread last week and put in two tin bread loaf pans – took it poolside at my brothers house + gone in 10 minutes! Yum

    • August 10, 2015 / 8:32 pm

      I am so delighted to know that Celine! So glad you all enjoyed it and thanks for letting us know! 🙂

  7. Anonymous
    May 8, 2017 / 1:49 am

    I melted the butter and sugar and the sugar is like a solid and the butter separated from it. What can I do?

    • May 11, 2017 / 3:03 pm

      So sorry to hear that. It was probably overcooked or heated much longer than it should. It doesn't take too long to heat this up. Just let it boil quickly and pour over. Thanks for asking. 🙂

  8. Anonymous
    May 17, 2017 / 4:32 am

    I wanted something different and when I came across this recipe I had to try it, I'm a huge pineapple fan! I made a double batch – half into muffins for my mother and a loaf for myself. Its so moist and tasty – even without the praline topping (which I didn't make because of time and ingredient constraints lol) Next time I will definitely make the topping, I can only imagine how tasty that is!

  9. May 27, 2017 / 3:28 am

    Delicious! I will be making this for. The 2nd time. This time for my mom's birthday!

  10. July 3, 2017 / 3:56 pm

    I would love to make this bread. Your picture makes it even more tempting. Just found out I have an egg allergy so will have to figure out how to substitute eggs.

    • Donna
      January 15, 2019 / 11:02 am

      Try using applesauce instead of the eggs. When I was on a low fat diet, I would use applesauce in my recipes. I’ve also used prune purée.

  11. Anonymous
    July 13, 2017 / 4:52 pm

    Holy crap this is tasty! We finally got a break from the summer heat today and I wanted something different for breakfast. Even though the house was nice and cool I didn't want the oven on for a longer time so I made these into muffins instead. I got 12 huge muffins! I made the praline and poured a bit on every muffin before baking and it turned out amazing. I can't stop eating them!

  12. July 16, 2017 / 6:12 pm

    This bread is like candy!!! So good and easy too! I put the praline topping on before baking (1 – 9×5 loaf pan) and I was so disappointed…at first. Now let me tell you that the praline topping sunk down into the bread and I was sure it was ruined. NOT!! Where the topping sunk down into the bread is the best part…like candy!!! Now I'm passing it down in my family. Fabulous!!

  13. Anonymous
    August 30, 2017 / 11:59 am

    This was very good! Thanks for the recipe!

  14. june
    October 30, 2017 / 2:03 pm

    if using fresh pineapple how much juice will be needed
    And will I just weigh out 150z of pineapple for fresh
    it looks amazing can not wait to try it.
    hope to here from you soon.
    i just cut up the pineapple and ready to make this wonderful
    looking bread your sharing.
    thank you

    • abigail
      October 30, 2017 / 4:57 pm

      I would just weigh it to be sure. I used crushed pineapple so you can puree the pineapple if you like. Thanks and hope you enjoy this bread.

  15. june
    October 31, 2017 / 9:57 am

    thanks Abigail
    I will try it and let you know how it works out

  16. Dee Sims
    December 20, 2017 / 4:55 pm

    Hi-Thanks for the recipe and pics! Trying this the first time! Sounds/smells great! I wonder if you can tell me, when do you pour topping on bread? I baked it but should I pour while warm, on rack or after it cools down? Thanks!

    • abigail
      February 13, 2018 / 10:23 pm

      I usually add it while still warm and after I have transferred it to a rack. Just make sure you have something underneath to catch some of the sauce. Thanks!

  17. Shone
    May 12, 2018 / 11:02 am

    This recipe is absolutely wonderful. So easy to make and so delicious. Thank you so much for sharing this!

  18. Connie
    November 1, 2018 / 9:28 pm

    Made this wonderful bread for a potluck and everyone wanted the recipe. I was so delicious!! All the cans of crushed pineapple here is in 20 ounce cans. I reduced it by 1/4 cup. Wondering if I could have used all of it? Thanks so much for sharing. 🙂

    • abigail
      November 8, 2018 / 5:05 pm

      Looks like you did great in reducing it by 1/4 cup. I haven’t used a 20 oz can and wonder if that would make the bread a big soggy or perhaps require longer baking time. Worth a try though. 🙂 Thanks for stopping by.

      • Connie
        November 9, 2018 / 1:26 pm

        Thanks for your quick reply. Enjoying your recipes. Have a great day!

  19. Richard
    December 6, 2018 / 6:01 pm

    Made this in a bunt pan , applied the praline glaze , then a generous coat of coconut flakes before turning it out so it ends up resting on the coconut bed,

  20. Linda
    December 21, 2018 / 4:47 pm

    I love this bread. I make it every Christmas. Can you tell me about how long it would take to bake in oven if I divided it up into two small loaf pans?

    Linda D.

    • abigail
      December 22, 2018 / 11:22 pm

      Thanks and glad you like this bread. I haven’t really divided this into 2 loaves but I would try 30-35 minutes. Insert a tester around this time and see if it’s good, and if not, bake until tester comes out clean.

  21. Donna
    January 16, 2019 / 8:03 am

    This bread looks delish. I want to make right now. Can you use self rising flour instead of the all purpose flour and baking power/soda?
    Thank you

    • abigail
      January 16, 2019 / 1:30 pm

      I don’t think it should be a problem though I haven’t tried that myself. Let us know if it worked.

  22. January 23, 2019 / 3:31 pm

    This recipe is wonderful. I am a pineapple and nut lover. And this is so moist. Thank you for sharing this.

    • abigail
      January 23, 2019 / 10:28 pm

      So glad it worked well for you. It is delish indeed. Thanks for the feedback!

  23. Rosa
    February 7, 2019 / 4:29 pm

    I made this last week, it was wonderful.

    • abigail
      February 8, 2019 / 9:56 pm

      So glad to know that! Thanks!

  24. Rosa VanHoutan
    February 15, 2019 / 2:36 pm

    This is my second time and I put the topping over the batter before baking it. It’s wonderful!

    • abigail
      February 16, 2019 / 6:18 pm

      So glad you enjoyed it. Thanks!

      • roxanne benavides
        March 2, 2019 / 10:10 pm

        do you use a mixer or just a spatula?

        • abigail
          March 5, 2019 / 9:17 am

          You can just use a whisk if you like. That’s what I use. Hope you like this.

  25. March 20, 2019 / 9:58 am

    Can’t afford Pecan’s so substituted crushed graham crackers on top. It worked and really yummy.

    • abigail
      March 21, 2019 / 9:36 pm

      That sounds delicious, too! Glad it worked out. Thanks!

  26. Dawn
    October 19, 2019 / 8:47 pm

    I stumbled on this recipe and decided to make 2 loaves, one for us and one for my daughter’s bake sale. I can hardly wait to taste it! When you put the topping on before baking, are you still bringing the brown sugar and butter to a boil? Also, are you adding the pecans to the sugar butter mixture and then spooning it on or are you adding the pecans to the top of the bread batter and pouring just the sugar and butter mixture over the top?

    • abigail
      October 22, 2019 / 6:29 pm

      The instructions state simply melt the butter and sugar and that’s enough because you will bake it with the batter. As long as the pecans are mixed in it’s fine. Hope this helps. Thanks for trying! Hope you enjoy the bread.

  27. Anjali
    March 25, 2022 / 5:19 pm

    5 stars
    This quick bread was so so delicious and was a total hit with my whole family! It was sweet, moist, and had great flavor. We served it for dessert last night and everyone loved it!

  28. Casey Rooney
    March 25, 2022 / 5:25 pm

    5 stars
    SO DELISH!! The topping is. to die for and the pineapple keeps it SO MOIST! (i know, that word is bad, but it’s true!!).

  29. Heather Perine
    March 25, 2022 / 5:31 pm

    5 stars
    The pineapple and brown sugar together were to die for! What a wonderful bread!

  30. Andrea
    March 25, 2022 / 7:24 pm

    5 stars
    Wow does this look amazing! Loving that praline topping. I can’t wait to dig in to this bread.

  31. cyndy
    March 25, 2022 / 8:00 pm

    5 stars
    Oh my gosh, this was so delicious. I made this for a snack for book club and it was a huge hit and really easy to make!

  32. Dee Davis
    December 3, 2022 / 5:03 pm

    This sounds delicious! Do you think this recipe would work with gluten free flour?
    Thank for your reply.

    • abigail
      December 5, 2022 / 9:24 pm

      I haven’t tried this with gluten-free flour so I’m not sure. Do let us know how it works if you try it. Worth a try for sure as it’s so yummy.

  33. Kathy
    December 6, 2022 / 9:45 am

    Could I put half the topping on before I bake it in half on after it’s baked

    • abigail
      December 10, 2022 / 4:48 pm

      I just add the entire topping after baking because I like it that way. You can certainly try adding half of topping before baking and the remaining half after it’s been baked.

  34. Guinette Reese
    December 22, 2022 / 11:21 am

    5 stars
    This loaf was so easy to make. I just happened to have all the ingredients. Thank you for sharing.

    • abigail
      December 22, 2022 / 7:27 pm

      You’re welcome and so glad you enjoyed this.

  35. Sharlene Zielinski
    December 22, 2022 / 1:47 pm

    Can I use chopped walnuts instead of pecans? That is what I have at home.

    • abigail
      December 22, 2022 / 7:28 pm

      Yes, that should be fine.

  36. AJ
    April 6, 2023 / 10:12 pm

    For dairy free, do you think coconut oil would be a sun for the butter in the topping…? Or maybe reduced maple syrup…??

    • abigail
      April 15, 2023 / 6:47 pm

      Coconut has a strong flavor so I’m not sure it would be a good substitute (perhaps you can use less) and extra maple syrup may make it too sweet.

  37. Sherri
    May 19, 2023 / 4:53 pm

    I am wondering how this bread will freeze? I want to take it with me when we go visit family later this week and would like to make it ahead if possible.

    • abigail
      May 19, 2023 / 5:05 pm

      You can freeze the bread but I would not make the praline topping until I’m ready to serve the bread.

  38. Shy
    June 21, 2023 / 10:26 am

    I’m allergic to pineapple any other substitute you would suggest?

  39. Marylène
    March 20, 2024 / 6:20 pm

    Hi! You seem to have used 2 small pans (something like terrine pans) to make the cake shown in the pictures. What would the cooking time be if using 2 small pans?

    • abigail
      March 26, 2024 / 2:59 pm

      Try checking it after 25 minutes if halving the recipe between 2 pans. Oven temps vary so adjust timing accordingly.

4.25 from 69 votes (63 ratings without comment)

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