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Pineapple Coconut Bread

Pineapple Coconut Bread: Tropical Bliss in Every Slice

This Pineapple Coconut Bread combines sweet pineapple and chewy coconut for a delightful breakfast experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Tropical
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 1 cup Granulated Sugar Can replace with brown sugar for a deeper flavor.
  • 1 tablespoon Baking Powder Acts as a leavening agent.
  • 0.5 teaspoon Baking Soda Works alongside baking powder for extra lift.
  • 0.5 teaspoon Salt Enhances flavor.
  • 1 cup Unsweetened Shredded Coconut Use sweetened coconut for added sweetness.
  • 1 cup Crushed Pineapple Fresh pineapple can be used if finely chopped and drained.
  • 0.5 cup Unsalted Butter Can be replaced with coconut oil for a dairy-free option.
  • 2 large Eggs Provide moisture and structure.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 0.5 cup Buttermilk Substitute with coconut milk for extra coconut flavor.

Equipment

  • Loaf Pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or cooking spray.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 cup of unsweetened shredded coconut until well combined.
  3. In a separate bowl, combine ½ cup of melted unsalted butter, 2 large eggs, 1 teaspoon of vanilla extract, ½ cup of buttermilk, and 1 cup of crushed pineapple. Mix until smooth and creamy.
  4. Pour the wet mixture into the bowl with the dry ingredients and gently stir until just combined.
  5. Pour the batter into your prepared loaf pan, smoothing the top.
  6. Bake for about 55-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

This bread pairs well with tropical fruit salads or tea, and can easily be adapted for dietary preferences.

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