Strawberry Pineapple Bread

12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Strawberry Pineapple Bread is the perfect sweet summer quick bread recipe with cinnamon, fresh strawberries, crushed pineapple, and walnuts.

If you love fruit Bread recipes like Strawberry Banana Bread and Pineapple Coconut Bread, you definitely need to try this strawberry and pineapple filled loaf. It’s moist, naturally sweet, and thick enough to hold up to your favorite Breakfast spreads.

Strawberry Pineapple Bread stacked on serving platter

This easy, no-mixer quick bread recipe is the perfect combination of ripe juicy strawberries, sweet crushed pineapple, warm cinnamon and savory walnuts. You can cut yourself a slice and eat it fresh out of the oven, or save it for a busy mornings when you want a sweet, filling breakfast on the go. Whether you serve this delicious Strawberry Pineapple Bread with butter, whipped cream cheese, or plain, it’s sure to be a great start to any morning.

You might be used to the combination of strawberry and pineapple in fruity drinks like smoothies and slushes, but it makes a delicious flavor for baked goods too! The tart pineapple balances perfectly with the sweet juicy berries and the fruit juices make the bread extra tender and moist. Add to that the subtle warmth of cinnamon and the satisfying crunch of walnuts, and you have a loaf that tastes as good as any bakery treat.

Strawberry Pineapple Bread collage

The beauty of this Pineapple Strawberry lies in its versatility – you can serve it as a scrumptious breakfast treat, a satisfying snack, or even as a delectable dessert. It’s a hand-mixed batter that is ready for the oven in minutes and then about an hour of baking time and you have a delicious bread filled with summer flavor. Bring out the fruity flavors by serving with Strawberry Preserves or Pineapple Topping.

How to Make Strawberry Pineapple Bread

  • Prep: Preheat the oven and grease a loaf pan generously with baking spray. You can also line it with parchment paper first before spraying.
  • Batter: Combine the eggs, sugar, and vegetable oil in a mixing bowl and set aside. Sift the all-purpose flour, baking soda, salt, and cinnamon together, then whisk the flour mixture into the egg mixture until just combined. Gently fold in the nuts, strawberry pieces, and pineapple bits.
  • Bake: Pour the batter into the prepared loaf pan. Bake for about 55 minutes, until a toothpick inserted into the center of the loaf comes out clean with moist crumbs. Cool the pan elevated on a rack before removing the bread and serving.

More Fruity Quick Bread Recipes

Strawberry Pineapple Bread sliced on serving platter

FAQs for Strawberry Pineapple Bread

Can I use frozen strawberries or pineapple in this sweet bread recipe?

While you can use frozen strawberries and pineapple in a pinch, it’s better to use fresh fruit, since frozen strawberries and pineapple tend to have more residual moisture and can make the bread really mushy. If you do use frozen fruit, let it thaw completely, drain and pat dry before adding.

How to make moist quick bread?

To make a moist quick bread, use ingredients that retain moisture, like crushed pineapple and fresh strawberries, and avoid overmixing the batter. In this Strawberry Pineapple Bread recipe, combining the wet and dry ingredients until just combined ensures a tender, moist crumb. 

What is quick bread?

Quick bread is a type of bread that uses leavening agents like baking soda or baking powder, rather than yeast, to help the bread rise. This results in a shorter preparation time, hence the name “quick.” Quick breads can be sweet or savory, and include a wide range of baked goods, such as muffins, scones, and loaf breads like Strawberry Pineapple Bread.

What is the difference between quick bread and loaf cake? 

The main difference between quick bread and loaf cake lies in their texture and sweetness. Quick breads, like Strawberry Pineapple Bread, are typically less sweet and have a denser texture than loaf cakes. While both types use baking soda or baking powder as a leavening agent, loaf cakes often have a more cake-like consistency and sweeter taste, making them closer to a dessert.

Strawberry Pineapple Bread sliced on serving platter

Key Ingredients

  • Vegetable Oil: Vegetable oil is the fat that helps bind everything while adding flavor and moisture. Oil stays liquid at room temperature, which keeps bread from drying out.
  • Sugar: A cup of white sugar is included to add some extra sweetness to the bread, balancing the tart flavors of the strawberries and pineapple. It also contributes to the browning and tender texture of the bread as it bakes. 
  • Baking Soda: Instead of yeast, quick bread recipes often use baking soda as the leavening agent to help the bread rise and have a light, airy texture. The baking soda reacts with the acidic components in the batter, like the strawberries and pineapple.
  • Cinnamon: Warm cinnamon adds a depth of flavor that complements the sweetness of the strawberries and pineapple. The aromatic spice makes the entire loaf taste like it came from a bakery.
  • Strawberries: This delicious loaf of bread is studded with juicy strawberry pieces that are naturally sweet and tender, while adding a pop of bright color. Use fresh fruit and dice it into even pieces about ½ inch long for the best texture and flavor.
  • Pineapple: Canned pineapple adds a tropical twist to this delicious strawberry bread recipe. The pineapple juice adds sweetness and moisture while the crushed fruit fills the bread with pineapple tidbits.
  • Walnuts: Chopped walnuts provide a pleasant crunch and nutty flavor, contrasting with the soft, moist texture of the bread and tender fruit.

Can Strawberry Pineapple Bread be made ahead of time?

Yes, Strawberry Pineapple Bread can be made ahead of time. In fact, its flavors often meld and develop even more as it sits, enhancing the taste and overall experience. After baking, allow the bread to cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. This makes it a convenient option for preparing in advance for busy mornings or for gifting.

Strawberry Pineapple Bread slice on serving plate


  • Gluten-Free: To make this bread recipe friendly for those with gluten intolerance, you can substitute the all-purpose flour or whole wheat flour for almond or buckwheat flour. The rest of the recipe doesn’t need to be changed.
  • Fruit: Try using other fresh fruit like cherries, blueberries, apples or bananas instead of strawberries or canned pineapple. Add some orange juice for nice citrus flavor to balance all the sweetness of the fruit.
  • Glaze: Make a sweet pineapple glaze to pour over the baked bread with the pineapple juice from the canned pineapple plus powdered sugar and vanilla extract. You can also do a drizzle of strawberry glaze, made with strawberry preserves, lemon juice, and powdered sugar.
  • Coconut Pineapple Bread: For a tropical twist, add ½ to ¾ cup of shredded coconut and substitute coconut oil for the vegetable oil for a delicious coconut flavor. To top it off, sprinkle some shredded coconut over the top before baking and swap macadamia nuts for a loaf that tastes like a tropical vacation.
  • Chocolate Chips: To add a touch of chocolatey goodness, mix in ½ cup of chocolate chips (either semi-sweet, milk, or white chocolate chips) to the batter with the strawberries and pineapple.
Strawberry Pineapple Bread batter in baking pan

More Strawberry and Pineapple Treats

How to Store

  • Serve: Let the Strawberry Pineapple Bread cool completely on a wire rack after it’s done baking to make removing from the pan easy. Cover leftover bread with plastic wrap and keep at room temperature for up to 3 days.
  • Store: Once the bread has cooled, you can transfer the baked bread to an airtight container and store in the refrigerator for about 1 week. Warm up in the toaster oven or microwave and serve.
  • Freeze: Strawberry Pineapple Bread will stay good in the freezer for up to 6 months. Let the bread cool and wrap tightly with plastic wrap then aluminum foil. Store in the back of the freezer and thaw at room temperature before warming and serving.

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Strawberry Pineapple Bread

Strawberry Pineapple Bread is the perfect sweet summer quick bread recipe with fresh strawberries, crushed pineapple, cinnamon and walnuts.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bread
Cuisine American
Author Sabrina Snyder


  • 2 large eggs , beaten
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 cups flour
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup walnuts , chopped
  • 1 cup strawberries , chopped
  • 1/2 cup crushed pineapple , drained well


  • Preheat oven to 350 degrees.
  • Spray a 9×5 loaf pan with baking spray.
  • Whisk the eggs, oil, and sugar together in a large bowl.
  • Sift together the flour, baking soda, salt, and cinnamon.
  • Add flour mix to the wet ingredients and whisk until just a few streaks of flour remain.
  • Add in the walnuts, strawberries, and pineapple, and stir until just combined.
  • Add to loaf pan and bake for 50-55 minutes or until a toothpick comes out clean from the center.
  • Cool completely on a wire rack before removing from loaf pan.


Calories: 306kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 166mg | Potassium: 108mg | Fiber: 2g | Sugar: 19g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg
Strawberry Pineapple Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I haven’t made this yet but i’m going to. This sounds so wonderful. Can’t go wrong with strawberries and pineapple.