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3 from 2 votes

Cinnamon Pineapple Bread

This Cinnamon Pineapple Bread is delicious for breakfast or as a snack and is the perfect fall baking recipe that you can make year round!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins


  • ½ cup Chef Shamy Honey Cinnamon Butter softened to room temp
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 20- ounce can crushed pineapple
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt

Cinnamon Glaze:

  • 1/2 cup Chef Shamy Honey Cinnamon Butter melted
  • 3/4 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons milk or more as needed


  • Preheat oven to 375 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray or line with parchment paper.
  • In a large bowl, beat ½ cup softened cinnamon honey butter and sugars until well combined. Beat in eggs and vanilla, then stir in crushed pineapple until well combined.
  • In a separate bowl, stir together flour, baking powder and soda, cinnamon and salt.
  • Add the dry ingredients to the wet ingredients and stir to combine.
  • Pour into prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes or until top springs back when lightly pressed or a toothpick inserted into the center comes out clean.
  • Cool completely in the loaf pan. Turn out onto a cutting board or plate.
  • To make the glaze, whisk together melted cinnamon honey butter and powdered sugar. Add the milk a tablespoon at a time until desired consistency is reached. Drizzle over cooled bread.
  • Once glaze is set, slice and serve. For even more cinnamon flavor, spread Chef Shamy Cinnamon Honey Butter on each slice.