Pineapple Coconut Bread Recipe

Introduction

Pineapple Coconut Bread is a moist, flavorful treat that combines the sweetness of pineapple with the tropical richness of coconut. Perfect for breakfast or a snack, this bread brings a refreshing 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 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 a tropical twist, add 1/2 cup of chopped macadamia nuts or walnuts to the batter.
• To enhance the coconut flavor, substitute coconut milk for the buttermilk.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Just be sure to drain it thoroughly to avoid adding extra moisture to the batter.

Is it possible to make this bread dairy-free?

Absolutely. Use dairy-free butter and coconut milk instead of regular butter and buttermilk to keep it dairy-free and still delicious.

Pineapple Coconut Bread Recipe

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★★★★★

4.9 from 82 reviews

This Pineapple Coconut Bread is a moist and flavorful quick bread combining the tropical sweetness of pineapple and the rich texture of shredded coconut. Perfect for breakfast, snacks, or a sweet treat, this bread features tender crumb and a subtle coconut aroma enhanced by a touch of vanilla.

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

Ingredients

Scale 1x2x3x

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 lightly with butter or non-stick spray and set aside to ensure easy removal after baking.
2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and shredded coconut until everything is evenly combined, creating a uniform base for the batter.
3. Combine wet ingredients: In a separate bowl, blend the melted unsalted butter, eggs, vanilla extract, buttermilk, and well-drained crushed pineapple until the mixture is smooth and homogenous.
4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula or spoon until just combined. It’s important not to overmix; a few lumps in the batter are fine as they help maintain bread tenderness.
5. Fill pan and smooth top: Transfer the batter into the prepared loaf pan, spreading it out evenly and smoothing the top gently with a spatula to promote even rising and baking.
6. Bake the bread: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes. Test doneness by inserting a toothpick in the center—if it comes out clean or with a few dry crumbs, the bread is properly baked.
7. Cool the bread: Allow the bread to cool in the pan for about 10 minutes to set, then carefully transfer it to a wire rack to cool completely before slicing and serving. This prevents it from becoming soggy.

Notes

• For a tropical twist, add 1/2 cup of chopped macadamia nuts or walnuts to the batter for extra crunch and flavor.
• To enhance the coconut flavor, substitute coconut milk in place of buttermilk for a richer taste and creamier texture.

Keywords: pineapple bread, coconut bread, quick bread, tropical bread, baked bread, sweet bread, snack bread, breakfast bread