Hawaiian Bread Recipe — 138 Comments

  1. Can you taste the pineapple flavor, or does it just give a nice bright acidity ot the bread? I bet this would be lovely with some dried cherries too, yum!

    • I could taste the slightest bit of pineapple. I also noticed a little pineapple aroma. However the Man of the House didn’t notice it at all. We both noticed the distinctive cake-like texture of the bread. It’s very good.

  2. Thanks for posting this recipe. My family loves King’s Hawaiian bread. I tried your recipe last night and everybody loved it. I did need to add 1 tablespoon of milk.

    I’m glad to have found your website and will be trying more of your recipes. Thanks!

    • Tiffany, It would seem like that should work, doesn’t it? It’s not that simple though. The yeast amount and the salt amount can be especially tricky.

      Let us know if you develop a one pound version though. I’m sure you’re not the only one with that question.

  3. I just received my bread machine, it was a gift from a wonderful friend of mine, I am so excited to get to the store an buy flour an try some of your recipes,,, this is an adventure, all the pictures look so yummy, I will take one of my first loaf..i can hardly wait. I am glad i found your so very interesting website.

    • Making bread can become an addiction. I know, I’ve been doing it for about 15 years. I even made a sour cream and onion bread. My house smelled great.

  4. I made this bread but I felt like it was a little dense and I couldn’t taste much of the sweetness of the pineapple. Do you recommend any adjustments to the recipe? Thank you.

  5. I’m so excited to make this! Just checking: the two tablespoons milk, that’s just liquid milk? Not milk powder? It seems like it’s grouped with the non-liquid items, so I thought I should check. Thanks!

  6. I don’t ever cook in my bread machine and I was wondering what temp and how long should this bread be cooked in oven after done in the bread machine…thanks….I tried another recipe (from another website) for Hawaiian bread and didn’t like it much…this one sounds so good I am anxious to try it out…..

    • Hi Roxanne, While you’ve only baked bread in the oven, I’ve only baked bread in the machine. 🙂 Maybe you can use the baking instructions from the last recipe you tried. Or if anyone has ideas, feel free to leave a comment.

    • I know this is an old post but just found it. I just drug my bread machine out for the first time in 16 years so thought I would try to see if it worked or not. For the question about the oven temp and doneness it should be a relative hot oven at 400°F for doneness it is especially essential to have a thermometer to reach inside temp of 190 to 200 degrees F. I never trust any other method. If it browns to quickly then you can loosely cover with aluminum foil. If you go by temperature you will never have am overbaked or underbaked bread. Some people say until it sounds hollow when tapping. Not easy to do that if it’s in a bread pan. Also a big plus is to get recipes that are weighed vs the measuring cups to get the exact same loaf results every time. The scales are really cheap at Walmart centers or Target. Hope this helps some.

      • Ah-ha. Couldn’t figure out why it didn’t rise right, but the different yeast is probably the culprit. I never used a bread maker, as it’s my neighbors. I wonder if I can find a conversion for the two types of yeast….

        It was STILL good. I am still eating all of it. Its just thick and dense- not a bad outcome.

  7. Sorry for all the questions, but I am ready to make this finally. Your recipe calls for one you just put the egg in there or do you beat if first?
    Thank you

  8. My attempt at Hawaiian bread failed miserably; the yeast rose perhaps 10% and I am assuming now that the strength of the pineapple juice clobbered it. I tried watering down a concentrate but perhaps should have just used juice.

    • do you keep your yeast in the fridge or over the stove? this can mess it up. also, if your juice is cold, it would mess it up too. yeast is activated by heat and liquid, so if your ingredients are too cold it won’t activate, or if they are too warm it will kill it or activate it too much too soon. if you keep your yeast in a cabinet instead of the fridge, or be sure to pull it out so that it is room temp when it’s time to use it, that will help alot.

      • This is the first mention of letting my yeast warm up in a jar if I keep it in the fridge. I always seem to have lackluster results with all my yeast based endeavors. It’s warming up on the counter now, hopefully it will make this recipe better! Thanks for the suggestion!

        • I never let my yeast jar come to room temp from the fridge and I’ve never had a problem with yeast. If you’ve added the ingredients in the correct order (liquid on bottom then dry and lastly yeast and still not getting a rise then it’s the kind of yeast and/or the amount of yeast and/or the age of it.

  9. I have my loaf in the machine now, as I was cleaning up, I noticed the thermometer on the counter and had an “oh crap” moment. I did not warm anything up! I did have to add more milk so I did heat that up. I am hoping that it works or I will have to make it again. I have the juice, egg and milk on the counter just in case. But you only said in your recipe to add ingredients as instructed so I forgot! Fingers crossed, I don’t have much faith this loaf will work but I will let you know!

  10. So, here am I, Florida starch queen, hoping to impress w/my bread making skills, yet stumped by a simple problem. What kind of thermometer do I use to check temp of liquids to ensure yeast does it’s thing?

    • Hi John, I use the basic, white bread setting. If you have a crust setting, I’d recommend using the light setting. No worries though, if you don’t have that. And I think that fat free milk would work just fine.

    • I use fat free milk and I use the sweet setting on my bread machine. It always turns out yummy!

      I have it mixing right now. today I substituted 1/2 cup of coconut flour for 1/2 cup of regular flour. I had to add a few drops of milk to get the dough to the consistency it needs. I am making dinner rolls out of this recipe. I will let you know how it turns out.

  11. Unbelievable! So good! I added two tablespoons of milk because it was looking a little dry. The extra milk may have deadened the pineapple taste a bit so I am going to try two tablespoons of pineapple juice instead.

    Seriously so good! Thanks!

    • Hi Kristie, Hmmmm . . . I wonder if your bread machine owners manual features recipes using dry milk. That doesn’t mean that you can’t use real milk in your machine. The only situation I can think of where it wouldn’t be OK to use milk would be if your machine has a timed starter. So you wouldn’t want to use milk if you added the ingredients and then the machine started making bread 10 hours later.

      • Kristie, mine calls for dry milk too, but I use regular milk and just adjust the recipe liquids. I haven’t had an issue yet…knock wood.

  12. Do you use the “Basic” bread setting for this? My machine has choices of types of settings along with crust colors.

  13. Barry, I’m glad you liked it! I’m not sure what to say about the fluffier texture. Maybe using a milk with higher fat content might make a small difference, but I’m not sure.

    • Hi Mary, I know that many people recommend weighing the flour. But to be honest, I don’t have the patience for that method. I just scoop it into the measuring cup and then use a knife to sweep off the excess.

  14. Evelyn there is a “homemade hamburger” recipe on Texas Recipes that is wonderful, makes 12 buns. I mix then in my bread machine and take it out to make into the rolls.

  15. I tried your recipe. Delicious! I also made French toast after the bread was a few days old. Best French toast I have ever eaten. Thank you for sharing. Love your site.

  16. I just made this on my new bread machine, wow, delist. I even added some fresh pineapple in my fruit and nut dispenser or follow your machine directions for add ins. Thank you, need recipes as great and easy as his one.

  17. I’m a novice with breadmakers, starting with a couple different used ones from the Salvation Army and Goodwill stores. This was the only Hawaiian sweet bread recipe that used pineapple juice. I tweaked it just a bit per your (or someone’s) suggestion by adding one teaspoon of milk. It’s just ridiculous how tasty and perfect this bread is! Thank you for you website and insight. 🙂

  18. I have a Zo BB-CEC20 and the first time I made this I ended up having to add a lot of liquid. We liked it, but it didn’t have that true Hawaiian bread flavor. The second time I made it I used a full cup of pineapple juice, a little more than 2 TBS of almond milk, and coconut oil instead of olive oil. It comes out perfect!!! I have made it this way several times and it comes out absolutely perfect, just like Hawaiian bread, every single time! 🙂 Thank you so much for the recipe and your website! 🙂

  19. After trying a couple different used bread makers from the Salvation Army and Goodwill, I bought a Zo BB-CEC20 and I’m loving it. I make a loaf of some type of bread every 4-5 days but my favorite is still this Hawaiian sweet bread recipe. It seems like many of the breads i make are only really good for toast but this recipe is great for either sandwiches or toast.

    Thank you so much for this website and your recipe!

    ~ Steve

  20. I bake my loaf of 7 grains in the oven at 375F 35 minutes, but sweet breads has other ingredients, is better to bake the rolls and the loaf at 350F 30 minutes. Check the bread after 20 minutes, if it look’s golden brown, cover the last 10 minutes with aluminum foil. That prefent too much color.

  21. I’m allergic to pineapple but I really want to try making Hawaiian sweet bread. Any suggestions for substitutions for pineapple juice?

  22. Hi Marsha,
    I know this is the Hawaiian bread recipe but I wanted to ask you about my banana bread. It came out a little gummy…could it be that all my ingredients were not room temperature?

    • This is a great question. I think the “gummy” area is not quite cooked. I have the same trouble and that’s why there aren’t any banana bread recipes on the site. I haven’t found one that gets fully cooked in the bread machine. And that’s while using my Zo that preheats everything. I’ll let you know if I find a recipe that works on the bread machine, but so far no luck.

  23. Great googly-mooglies! I am 52 and have been baking bread since I was a teenager. THIS recipe is the BEST and it’s the best flavored loaf of bread I have ever made. (BAR-NONE)
    I made 1 “change”……I switched out olive oil for “cooking grade” coconut oil (virgin coconut oil tastes like coconut……mine does not).
    I actually purchased ham for this yesterday because one reviewer said it makes the best ham sammies. I am going to put that to the test here ever so soon but am sure I will have curled toes from sheer happiness.
    THANK YOU SO MUCH for this!
    By the way……ANYONE buying pineapple juice for this: 1-6 ounce can of Dole pineapple juice is equal to 3/4 cups of juice.
    God Bless…….

  24. I made this a few days ago. it was good. my family thought it could use more sugar but they just want it to taste like Kings Hawiian bread.

  25. Really good sandwich bread. I was trying to make the recipe as written but used 1 cup of pineapple juice in error. Added flour to compensate ~1/4 cup.

    Flour: Gold Medal Bread Flour
    Yeast: SAF Instant Gold (better for sweet or high acid breads) Straight from the freezer
    Pineapple Juice: Canned Del Monte
    Olive oil: Generic Walmart Extra Virgin

    Breadmaker: Hamilton Beach HomeBaker 29882

    Added ingredients as per directions from Hamilton Beach. Liquids first then dry ingredient and then the yeast. Nothing was warmed and the yeast was still frozen. Set up bread machine for 2lb loaf, sweet bread cycle, light crust.

    The bread rose to completely fill the machine — perfect — with good texture and great taste. I just finished a ham and extra sharp cheddar cheese sandwich with Jack Daniels mustard. Really really nice.

    Thanks for the recipe. It couldn’t have come out any better and will be made again and again.

  26. I will try this recipe this weekend. I am wondering, do you use a bread slicer and if so, which one?. I have bread knives at home and a bread slicer, but i feel like the slicer doesn’t work so great because the bread machine makes tall loaves. The bread knives work better, but it’s hard to get slices that have equal thickness from top to bottom. What are your thoughts?

    • Dania, I use a bread knife. However, cutting even slices took some practice! The slices look fine now, but at the beginning the bread slices were a little wonky. 🙂

  27. Well, I have been working on this bread all afternoon. In the second knead of my Sunbeam 5891 the belt broke, so I oiled a bowl and let it rise for an hour. I oiled an 8″ loaf pan and preheated my oven to 350. Am waiting to see if dough will rise anymore then putting in the oven. Should have something within the hour.

    Looks like the wife will be buying me that ZO bread maker wh the double paddles, lol.

  28. I just found this recipe and made it over the weekend. There is none left today. It is so good. I am ready to make some more already. Thank you for posting this recipe. I used all the ingredients listed and did not have to add any more milk or flour.

  29. I am so glad I found you. I have just recently began using a bread machine and love it. I have made your pound cake twice and each time it turned out better than I had hoped for. I am going to try your Hawaiian Bread tomorrow but since I cannot eat pineapple I am going to try orange juice. Wish me luck and Thank You for all your great recipes, tips and encouragement you share with everyone.

  30. This sounds amazing! Quick question, every time I have made bread in my bread machine the center has always been really dough or dense. Any suggestions on how to get a more, sandwich bread type center?

  31. Great recipe! Came out perfect and it’s just like store bought Hawaiian bread. Not overly pineapple-y at all, but sweet like Hawaiian bread should be. Thanks Diva!

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