Pineapple Cheese Bread

Sweet meets savory in this quick bread that folds crushed pineapple, mild cheddar cheese, and walnuts into a simple batter. The pineapple goes in undrained, juice and all, which provides nearly all the liquid the batter needs with just a tablespoon of oil.

The cheddar cheese sounds unexpected in a sweet bread, but it works. As the loaf bakes, the cheese melts into pockets throughout the crumb, adding salty, savory bites against the sweet pineapple. It’s the same sweet-salty logic as cheese and fruit on a charcuterie board, just baked into bread form.

Let the batter sit in the greased pan for 10 minutes before baking. This rest gives the baking powder and soda time to start reacting, which helps the loaf rise more evenly in the oven and prevents a dense, sunken center.

The walnuts add crunch that contrasts the soft, moist crumb. They’re optional, but the bread is better with them.

Chef Tips

• Use crushed pineapple, not chunks. Chunks leave big holes in the bread when they settle during baking.
• Don’t drain the pineapple. The juice replaces most of the liquid and adds flavor throughout.
• Test with a toothpick at 45 minutes. The pineapple juice makes the center stay moist longer than a standard quick bread.
• Slice after cooling completely. Warm slices crumble.

Variations

• Cream cheese spread: Serve slices with a schmear of softened cream cheese for a richer experience.
• Tropical nut bread: Add ¼ cup shredded coconut and swap walnuts for macadamia nuts.
• Sharp cheddar version: Use sharp cheddar instead of mild for a more pronounced cheese flavor.