Pineapple macadamia quick bread with lime glaze is a sunny loaf with a tender, lightly tangy crumb, sweet pineapple, and buttery toasted nuts. A thin lime glaze drips over the cooled top and keeps the flavor bright, so the loaf tastes tropical without turning overly sweet. It is easy to mix by hand and does not need yeast, a mixer, or a special pan.
Plan on about 20 minutes of prep and 55 to 65 minutes in the oven, plus cooling time before glazing. The recipe makes one 8½-by-4½-inch loaf, enough for breakfast slices, an afternoon snack, or a simple dessert. Draining the crushed pineapple well is the small step that keeps the center moist rather than gummy.
Why You’ll Love This Pineapple Macadamia Quick Bread with Lime Glaze
The loaf balances soft fruit with a little crunch from macadamias, while yogurt adds tenderness and a mild tang. Lime zest goes into the batter, and a quick lime glaze finishes the top after baking. Since the wet and dry ingredients are stirred together separately, the batter comes together quickly with a whisk and spatula.
- No yeast or kneading: Baking powder and baking soda give the loaf its lift.
- Sweet-tart balance: Pineapple brings sweetness, while lime adds a fresh citrus note.
- Texture in every slice: Chopped macadamias add a buttery crunch.
- Easy to make ahead: Bake the loaf a day early and glaze it after it has cooled.
Ingredients You’ll Need
- 1¾ cups all-purpose flour, spooned and leveled
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 2 large eggs, at room temperature
- ½ cup neutral oil, such as canola or avocado oil
- ½ cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained very well and patted dry
- 1 tablespoon finely grated lime zest
- ½ cup macadamia nuts, roughly chopped and lightly toasted
For the lime glaze: Whisk 1 cup powdered sugar with 1½ tablespoons fresh lime juice and a pinch of salt. Add more juice a few drops at a time if you want a thinner drizzle.
How to Make Pineapple Macadamia Quick Bread with Lime Glaze
- Prepare the pan and oven. Heat the oven to 350°F. Grease an 8½-by-4½-inch loaf pan and line it with a parchment sling so you can lift the bread out easily after baking.
- Drain the pineapple. Set the crushed pineapple in a fine mesh strainer and press out excess juice with the back of a spoon. Blot it with a paper towel. Measure 1 cup after draining; save the juice for a smoothie or simply sip it.
- Whisk the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Break up any brown-sugar lumps with the whisk.
- Mix the wet ingredients. In a second bowl, whisk the eggs, oil, yogurt, vanilla, and lime zest until smooth. Stir in the drained pineapple.
- Bring the batter together. Pour the wet mixture into the dry ingredients and fold gently with a spatula until only a few flour streaks remain. Fold in the toasted macadamias. Do not beat the batter; a few small lumps are fine.
- Fill the pan and bake. Scrape the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, rotating the pan once after 35 minutes. The top should be golden and a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
- Cool before glazing. Let the loaf cool in the pan for 15 minutes, then lift it onto a rack. Cool completely, at least 1 hour, before drizzling with lime glaze. If the loaf is still warm, the glaze will soak in instead of forming a light icing.
- Slice and serve. Let the glaze set for 15 minutes, then slice with a serrated knife. Wipe the blade between cuts for clean slices.
If the top browns before the center is done, tent it loosely with foil for the last 10 to 15 minutes. Oven times vary, so use the toothpick test as your guide rather than relying only on the clock.
Tips and Variations
Keep the fruit from weighing down the crumb
Crushed pineapple holds a surprising amount of liquid. Drain it thoroughly and blot it before measuring. If using fresh pineapple, chop it finely and pat it dry; large juicy pieces can create damp spots in the loaf.
Toast the nuts for more flavor
Spread the macadamias in a dry skillet and toast over medium-low heat for 3 to 4 minutes, stirring often, until fragrant. Let them cool before folding them into the batter. Watch closely because their high fat content means they can brown quickly.
Make it your own
- Coconut: Replace ¼ cup of the macadamias with unsweetened shredded coconut.
- Ginger: Add ½ teaspoon ground ginger to the dry ingredients for a warm, spicy note.
- Orange-lime: Replace half the lime zest with orange zest.
- Mini loaves: Divide the batter between three mini loaf pans and begin checking for doneness at 30 minutes.
- Less sweet: Skip the glaze and serve slices with a little salted butter.
For more pineapple baking, see the site’s moist pineapple pound cake or pineapple cream cheese loaf. If you want a richer tropical dessert, coconut pineapple rum pudding is a chilled option, while strawberry pineapple sorbet makes a refreshing fruit-forward finish.
Storage and Freezing
Once the glaze is set, store the loaf in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. Because the bread is moist with fruit and yogurt, refrigerating is the better choice in a warm kitchen. Bring slices to room temperature before serving, or warm one briefly in the microwave.
To freeze, wrap unglazed slices individually and place them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator or for about an hour on the counter, then add fresh glaze. Avoid freezing the loaf with glaze if you want the icing to look smooth after thawing. Do not taste raw batter; the FDA explains the risks of eating uncooked flour or dough.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes. Finely chop fresh pineapple and drain or blot it well before measuring. Canned crushed pineapple gives a more consistent texture, but fresh fruit works when excess juice is removed.
Can I make pineapple macadamia quick bread with lime glaze ahead?
Yes. Bake the loaf a day ahead, cool it completely, and wrap it tightly. Add the lime glaze on the day you plan to serve it. The flavor becomes even more settled after a night of rest.
Why is the center of my quick bread gummy?
The pineapple may have carried too much juice into the batter, or the loaf may need more baking time. Drain and blot the fruit well, and test the very center with a toothpick before taking the pan out of the oven.
Can I substitute another nut?
Chopped pecans or walnuts work well. Toast them first for a fuller flavor, and use the same ½-cup amount. If you need a nut-free loaf, leave them out and add ¼ cup shredded coconut instead.
How do I know when the loaf is done?
The top should be golden and spring back lightly when touched. A toothpick inserted in the center should come out with a few moist crumbs, not raw batter. If the top is browning too quickly, cover it loosely with foil.
