Hawaiian Bread Recipe For Bread Maker: Sweet and Soft Homemade Loaf

My bread machine transformed how I bake, and this sweet loaf is proof of its power. The subtle pineapple flavor and soft texture make it perfect for sandwiches or toast.

I developed this recipe after testing multiple versions to achieve that signature Hawaiian taste. The secret lies in using the right ratio of ingredients and the bread maker’s dough setting.

What emerges is a golden, soft loaf with just the right amount of sweetness. It stays fresh for days and toasts beautifully, filling your kitchen with a warm, inviting aroma.

David and the kids can’t get enough of this, and neither will you. Here’s how to make it at home.

Ingredients for Hawaiian Bread Recipe for Bread Maker

Sweet, soft, and subtly tropical—these ingredients make the perfect loaf.

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The bread flour is key for that perfect texture—King Arthur is my go-to, but any good brand works. Pineapple juice adds that signature sweetness (canned is fine, just shake it first). I always grab Dole from the grocery store—consistent flavor every time. The yeast needs to be fresh; if it’s been in your pantry for years, test it in warm water first.

No pineapple juice? Orange juice with a splash of lemon gets you close but not quite the same. Out of bread flour? All-purpose works in a pinch (the loaf will be slightly denser). Swap melted coconut oil for the butter if you’re avoiding dairy. The crushed pineapple is optional but adds a fun texture—drain it really well so the dough isn’t too wet.

This loaf stays soft for 3-4 days in a sealed bag. For longer storage, slice and freeze—toasts up perfectly straight from the freezer. Keep yeast in the fridge or freezer to extend its life.

Step-by-Step Instructions for Hawaiian Bread

Here’s the method I use every time for a perfect loaf with sweet tropical flavor.

Step 1: Prepare the Wet Ingredients

In your bread machine pan, add the 0.75 cup Pineapple Juice, 2 tbsp Unsalted Butter, 1 whole Large Egg, 0.33 cup Granulated Sugar, 1 tbsp Honey, and 1 tsp Vanilla Extract. I like to whisk these together lightly with a fork to combine the honey which can be stubborn to mix in.

This step ensures the liquid ingredients are fully incorporated before adding the dry ones. The pineapple juice adds moisture and that signature tropical flavor, while the honey and sugar create the perfect sweetness balance. Make sure your butter is melted and slightly cooled to prevent it from cooking the egg prematurely.

Step 2: Add the Dry Ingredients

Now add the 3.5 cups Bread Flour, making sure to cover all the wet ingredients completely. Then add the 2 tbsp Non-Fat Dry Milk, 1 tsp Salt, and 2.25 tsp Active Dry Yeast on top of the flour. I always make a small indentation in the flour for the yeast to keep it from activating too early.

The dry milk adds tenderness and richness to the bread, while the salt balances all the sweetness. It’s important to keep the yeast separate from the wet ingredients until the machine starts mixing. This prevents premature activation which could affect the rise.

Step 3: Incorporate the Special Add-Ins

Drain the 0.25 cup Crushed Pineapple very well and pat it dry with a paper towel to remove excess moisture. Add it to one corner of the bread pan. The crushed pineapple adds texture and intensifies the tropical flavor, but too much moisture can throw off the dough consistency.

Close the bread machine lid and select the sweet bread setting (if your machine has one). I’ve found this setting gives the perfect rise and bake time for this recipe. The machine will handle the kneading, rising, and baking from here.

Step 4: Bake and Monitor

The entire process should take about 3-4 hours depending on your machine. I like to check the dough about 10-15 minutes into the kneading cycle to make sure it’s forming a proper ball. If it looks too dry, add water 1 teaspoon at a time. If it’s too sticky, add flour 1 tablespoon at a time.

You’ll know it’s done when the loaf is golden brown on top and sounds hollow when tapped. The wonderful aroma of pineapple and vanilla will fill your kitchen. Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Flavor Customization for This Dish

Sweetness Adjustments

For a more pronounced sweet flavor, increase the granulated sugar to ½ cup and add an extra 1 tbsp honey. This works well if you love dessert-like bread. David prefers this version for French toast. 💛

Tropical Twist

Add ¼ cup toasted coconut flakes along with the crushed pineapple for a stronger island vibe. I source my coconut from Central Market—their organic flakes toast beautifully. The coconut adds texture and an extra layer of tropical flavor.

Citrus Variation

Swap the pineapple juice for orange juice and add 1 tsp orange zest to the wet ingredients. This brightens the flavor profile while keeping the sweetness. The zest adds a fragrant note that works beautifully with the vanilla.

Richness Boost

Replace the non-fat dry milk with ¼ cup coconut milk powder for a dairy-free version that adds richness. I tested this with Anthony’s Goods brand—it creates a denser, more decadent loaf. Perfect for those avoiding dairy.

Spiced Version

Add ½ tsp ground cinnamon and ¼ tsp ground nutmeg to the dry ingredients for warm spice notes. This reminds me of the spiced breads Nana Mae served during the holidays. The spices pair wonderfully with the pineapple.

Texture Play

For a heartier loaf, swap 1 cup bread flour for 1 cup whole wheat flour. The texture becomes more substantial while keeping the sweetness. I find this version holds up better for sandwiches.

Frequently Asked Questions