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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.

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 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

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