Pineapple Coconut Bread Recipe

Introduction

Pineapple Coconut Bread is a moist, tropical treat perfect for breakfast or a sweet snack. With juicy pineapple and toasted coconut flavors, this quick bread brings a delightful twist to your baking routine.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 1 cup crushed pineapple, drained
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut until well combined.
3. Step 3: In another bowl, mix the melted butter, eggs, vanilla extract, buttermilk, and crushed pineapple until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Step 6: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For extra texture, toast the shredded coconut lightly before adding it to the batter.
• Replace buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if you don’t have buttermilk on hand.
• Add chopped macadamia nuts or walnuts to the batter for a crunchy twist.
• Use fresh pineapple if available, but make sure it’s well drained to avoid excess moisture.

Storage

Store the pineapple coconut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm slices in a toaster or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple for this bread?

Yes, canned crushed pineapple works well as long as it is well drained to prevent the bread from becoming soggy.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. If it has wet batter on it, bake a few minutes longer and test again.

Pineapple Coconut Bread Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

This Pineapple Coconut Bread is a moist and flavorful quick bread combining the tropical sweetness of crushed pineapple with the texture and aroma of shredded coconut. Perfect for breakfast or a delightful snack, this loaf offers a tender crumb with hints of vanilla and buttermilk, baked to golden perfection.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 70-75 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened shredded coconut

Wet Ingredients

• 1 cup crushed pineapple, drained
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and set aside to ensure the bread does not stick after baking.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and shredded coconut until the mixture is evenly blended and aerated.
3. Mix Wet Ingredients: In a separate bowl, beat the melted unsalted butter, eggs, vanilla extract, buttermilk, and drained crushed pineapple until the mixture is smooth and homogenous.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix; small lumps in the batter are okay and will ensure a tender crumb.
5. Fill the Pan: Transfer the batter into the prepared loaf pan, smoothing the top evenly with a spatula to promote uniform baking.
6. Bake: Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean without any wet batter.
7. Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf onto a wire rack to cool completely before slicing and serving.

Notes

• Be sure to drain the crushed pineapple thoroughly to prevent the batter from becoming too wet.
• Do not overmix the batter to avoid a dense bread; gentle folding is key.
• This bread pairs wonderfully with a cup of tea or coffee for breakfast or a snack.
• Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
• You can lightly toast slices to enhance the coconut flavor when serving.

Keywords: Pineapple Coconut Bread, tropical quick bread, moist bread, pineapple bread, coconut bread, easy baking recipe