This Vegan, Gluten-Free Blueberry Pineapple Bread marries the tartness of blueberries with the tropical sweetness of pineapple; all wrapped up in a moist, gluten-free loaf that doesn’t compromise taste or texture. Perfect for breakfast, a snack, or even dessert, this bread is designed to impress both vegan and gluten-free eaters alike.

Whether you’re looking to switch up your baking routine or need a delicious, allergen-friendly option, this blueberry pineapple bread promises to be a refreshing addition to your culinary repertoire. Join me as we dive into the simple steps to create this lusciously fruity, easy-to-make bread that’s bound to become a new favorite in.

Vegan Blueberry Pineapple Bread

Ingredients For Vegan, Gluten-Free Blueberry Pineapple Bread

  • Crushed Pineapple, Undrained: Adds natural sweetness and moisture to the bread, infusing it with a tropical flavor while keeping it delightfully moist.
  • Apple Sauce: Acts as a binder and provides additional moisture, replacing eggs in vegan baking. It also contributes a subtle fruity sweetness that complements the pineapple.
  • Coconut Oil: Brings a light tropical aroma and helps to ensure the bread remains tender and moist. It’s a healthier fat alternative that enriches the flavor.
  • Vanilla: Enhances the overall sweetness and depth of the bread, adding a classic, warm aroma that pairs beautifully with the fruit components.
  • Golden Flaxseeds, Ground: Used as an egg substitute, ground flaxseeds add omega-3 fatty acids and fiber. When mixed with water, they help bind the ingredients, adding to the bread’s structure.
  • Brown Rice Flour: Provides the gluten-free base, offering a mild, nutty flavor and a hearty texture that complements the softness of the other ingredients.
  • Almond Flour: Adds richness and a slightly sweet, nutty flavor, while also contributing to a moist, tender crumb.
  • Cane Sugar: Sweetens the bread naturally, enhancing the flavors of the pineapple and blueberries without overpowering them.
  • Baking Powder: A leavening agent that helps the bread rise and become light and fluffy.
  • Salt: Balances the sweetness of the fruit and sugar, sharpening the overall flavor profile.
  • Blueberries: Offer bursts of sweet-tart flavor and antioxidant benefits, adding beautiful pops of color and texture throughout the bread.

vegan-blueberry-pineapple bread

How To Make Blueberry Pineapple Bread?

To make the bread I used a combination of brown rice flour and almond flour which you can purchase from Bob’s Red Mills. I used organic cane sugar but coconut sugar can be substituted.

For the blueberries fresh or frozen is fine. I made my own applesauce by processing peeled chopped apples and apple juice.

For the pineapple glaze, I processed organic cane sugar in a high-speed blender until powdery then I mix the powdered sugar with pineapple juice.

Check out my other Gluten-Free, Vegan Bread:

  1. Vegan Lemon Pound Cake
  2. Strawberry Banana Bread
  3. Blueberry Lemon Bread
  4. Vegan Persimmon Bread
  5. Berry Banana Bread

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Blueberry Pineapple Bread on a cooling rack

Vegan Gluten Free Blueberry Pineapple Bread

This incredible Vegan Blueberry Pineapple Bread is super moist, bursting with blueberries and the taste of pineapple, and drizzled with a delicious pineapple glaze. A perfect take on this healthy blueberry bread. It is vegan, gluten-free, and great for dessert or brunch.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan blueberry pineapple bread
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 10 servings
Calories: 443kcal


  • 1  8 1/2 x 4 1/2 inch loaf pan.


For The Bread

  • 1 cup crushed pineapple undrained
  • 1/2 cup apple sauce
  • 1/2 cup coconut oil melted
  • 2 teaspoons vanilla
  • 3 tablespoons golden flaxseeds ground
  • 1 1/2 cups brown rice flour
  • 1 cup almond flour
  • 1 cup cane sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries

For The Pineapple Glaze

  • 1 cup powdered cane sugar (I made my own)
  • 2 tablespoons pineapple juice
  • 1/4 teaspoon ground turmeric


For The Bread

  • Preheat oven 375 degrees F. Line baking pan with parchment paper and lightly grease, set aside.
  • In a large bowl, combine crushed pineapple, applesauce, coconut oil, vanilla, and ground flaxseeds. Mix well.
  • Add sugar, brown rice flour, almond flour, baking powder and salt and mix well. Fold in blueberries.
  • Scoop batter into prepared pan, bake in an oven for 60 -75 minutes or until a fork inserted into the center comes out clean.
  • If needed, tent with foil for the last 15 minutes of baking to prevent excess browning on top of the bread.
  • Remove from oven and allow bread to cool for about 15 minutes in pan before removing to a wire rack to cool completely. Drizzle with pineapple glaze.

To Make The Pineapple Glaze

  • Combine powdered sugar and pineapple juice in a bowl until smooth. Drizzle on top of bread and spread to cover.


Calories: 443kcal | Carbohydrates: 69g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 247mg | Potassium: 150mg | Fiber: 4g | Sugar: 47g | Vitamin A: 24IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 1mg