Print

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/pineapple-coconut-bread-recipe/