This diabetic-friendly pineapple quick bread is a delightful twist on a classic favorite, offering all the sweetness and flavor without the extra sugar. Made with fresh pineapple and unsweetened applesauce, it naturally balances moisture and sweetness, creating a tender, soft crumb that melts in your mouth. Whole wheat flour and almond flour add fiber and protein, making each slice satisfying and supportive of stable blood sugar levels. A touch of cinnamon and vanilla enhances the warm, comforting aroma, making it irresistible even to those without dietary restrictions.

Optional additions like shredded coconut or chopped nuts give the bread extra texture and flavor. The coconut adds a subtle tropical note that complements the pineapple, while nuts provide a pleasant crunch and a dose of healthy fats. This combination makes the bread versatile—perfect for a quick breakfast, a midday snack, or even a light dessert. Each slice delivers a sense of indulgence without compromising health-conscious choices.

Baking this bread is simple and approachable, requiring no special skills or equipment beyond a standard loaf pan. It’s ideal for meal prep or gifting, as it stores well and keeps its flavor and moisture for several days. For diabetics and anyone seeking a lower-sugar treat, this pineapple quick bread proves that nutritious baking can still be delicious and satisfying, bringing a little sunshine to every bite.

Here’s a delicious Diabetic-Friendly Pineapple Quick Bread recipe that’s lower in sugar but still moist and flavorful:

Ingredients (makes 1 loaf)

  • 1 ½ cups whole wheat flour
  • ½ cup almond flour (optional, for added protein and moisture)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon (optional)
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • ¼ cup olive oil or coconut oil, melted
  • ½ cup Erythritol or your preferred sugar substitute
  • 1 tsp vanilla extract
  • 1 cup fresh or canned pineapple, finely chopped and drained
  • ¼ cup unsweetened shredded coconut (optional)
  • ¼ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. Mix dry ingredients: In a large bowl, combine whole wheat flour, almond flour, baking soda, baking powder, salt, and cinnamon.
  3. Mix wet ingredients: In another bowl, whisk together eggs, applesauce, oil, sweetener, and vanilla extract.
  4. Combine: Slowly add wet ingredients to dry ingredients and mix until just combined. Don’t overmix.
  5. Fold in pineapple and optional add-ins (coconut, nuts).
  6. Bake: Pour batter into prepared loaf pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Diabetic-Friendly Baking

  • Using applesauce and pineapple adds natural sweetness without needing much sugar.
  • Substitute almond or coconut flour for some wheat flour to reduce carbs further.
  • Pair a slice with unsweetened Greek yogurt for extra protein and slower sugar absorption.

If you want, I can also make a super-moist, ultra-low-carb version that’s perfect for diabetics, which uses almost no flour and still tastes sweet like pineapple bread. Do you want me to do that?