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Prep time
15 minutes
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Cook time
1 hour 5 minutes
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makes
1 loaf
Author Notes
If you’re a fan of Hawaiian pizza (aka pizza topped with ham and pineapple), or just downright curious about it, then I’ve got a treat for you. This easy quick bread is studded with juicy, delicious Dole® Canned Pineapple Chunks and bits of salty bacon. After baking for just under an hour, you’ll brush the loaf with spicy-hot honey that’s flavored with chili peppers to cut the sweetness of the pineapple while simultaneously amplifying it. A thick still-warm slice slathered with softened salted butter and drizzled with additional hot honey is basically my gift to those on the fence about Hawaiian pizza, as well as those with an existing love for it. Bonus: This recipe is a one-bowl situation, which makes it even easier to whip up. —Jessie Sheehan
Test Kitchen Notes
This recipe is shared in partnership with Dole®. —The Editors
Ingredients
- For the loaf:
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3/4 cup
(170 grams) whole milk
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6 tablespoons
(75 grams) vegetable oil
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1 1/2 tablespoons
honey
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3
large eggs
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2 1/2 teaspoons
baking powder
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1 teaspoon
kosher salt
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1/2 teaspoon
freshly ground black pepper
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1 1/2 cups
(240 grams) Dole® Canned Pineapple Chunks in Heavy Syrup, drained and chopped
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9 ounces
thick-cut bacon, cooked and diced
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2 1/4 cups
(290 grams) all-purpose flour
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Flaky sea salt, for finishing (optional)
- For the glaze:
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1/4 cup
(84 grams) honey
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1/2 teaspoon
red pepper flakes
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2 teaspoons
hot sauce, or to taste
Directions
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Heat the oven to 350°F. Grease an 8-by-4-inch loaf pan with cooking spray or softened butter. Line the bottom with a long sheet of parchment paper that extends up and over the two long sides of the pan.
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In a large mixing bowl, whisk the milk, oil, honey, and eggs. Sprinkle in the baking powder, salt, and pepper, one at a time, vigorously whisking to combine after each. Fold in the bacon with a flexible spatula. Add the flour into the bowl, but before you mix it in, toss in the pineapple right on top of it and then fold in the two together just until the last of the flour disappears. Doing this allows most of the pineapple to get coated in a little flour prior to being folded into the wet ingredients and thus precludes it from sinking while baking.
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Transfer the batter to the prepared pan and bake for 55 to 65 minutes, rotating the pan at the halfway point, until a wooden skewer inserted in the center comes out with a moist crumb or two. Remove from the oven and let cool until you can easily lift the loaf out of the pan by its parchment handles (about 10 minutes), running a knife around the two short ends if it resists.
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Make the glaze: When the loaf is almost done cooking, heat the honey, pepper flakes, and hot sauce together on the stovetop in a small saucepan over medium heat, until the mixture just starts to bubble. Once the loaf is finished cooking and you’ve remove the warm loaf from the pan, brush it with the hot honey, and sprinkle with some flaky sea salt, if you so desire. Serve warm with salted butter and an additional drizzle of hot honey. The loaf will keep up to 3 days on the counter tightly covered in plastic wrap.
Jessie Sheehan is a celebrated cookbook author, recipe developer, baker, and host of Cherry Bombe’s baking podcast, She’s My Cherry Pie. She is the self-proclaimed queen of “easy-peasy baking;” and has contributed recipes and writing to The New York Times, The Washington Post, Epicurious, Food52, Bon Appetit, and more. Her third cookbook, Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats was a New York Times best cookbook of 2022. And its savory sibling Salty, Cheesy, Herby Crispy Snackable Bakes, was published in the fall of 2024.
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