Tropical Pineapple Coconut Bread Recipe

Introduction

Pineapple Coconut Bread is a tropical twist on classic quick bread, bursting with sweet pineapple and rich coconut flavors. Moist and tender, it’s perfect for breakfast, a snack, or dessert. Let’s dive into this delightful recipe that brings a taste of the islands to your kitchen.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsweetened shredded coconut
• 1 cup crushed pineapple, drained
• ½ cup unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup buttermilk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut until well combined.
3. Step 3: In a separate bowl, mix the melted butter, eggs, vanilla extract, buttermilk, and crushed pineapple until smooth and evenly blended.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; some lumps are okay. Avoid overmixing to keep the bread light and fluffy.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips & Variations

• For extra crunch, add ½ cup chopped macadamia nuts or walnuts to the batter.
• Substitute coconut milk for buttermilk to enhance the coconut flavor.
• Make sure the melted butter is warm, not hot, to prevent cooking the eggs when mixing.
• Drain the crushed pineapple well to avoid a soggy texture in the bread.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and warm slices briefly in the oven 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 can be used if finely chopped and well drained. Make sure to remove excess juice to maintain the bread’s texture.

Is it possible to make this bread dairy-free?

Absolutely! Replace the buttermilk with a plant-based milk mixed with a tablespoon of vinegar or lemon juice, and use a dairy-free butter alternative.

Tropical Pineapple Coconut Bread Recipe

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★★★★★

4.9 from 60 reviews

This Pineapple Coconut Bread is a tropical delight combining moist crushed pineapple and chewy shredded coconut in a tender, sweet bread. Perfectly balanced with vanilla and buttermilk for a hint of tang, this bread is easy to make and ideal for a breakfast treat or afternoon snack.

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

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened shredded coconut

Wet Ingredients

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

Optional Add-ins

• 1/4 cup chopped macadamia nuts or walnuts (optional)
• Substitute coconut milk for buttermilk to enhance coconut flavor (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and shredded coconut until combined evenly.
3. Combine Wet Ingredients: In a separate bowl, stir together the melted butter (warm but not hot), eggs, vanilla extract, buttermilk, and crushed pineapple until smooth and well mixed.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. A few lumps are okay; do not overmix to keep the bread light and fluffy.
5. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving. Enjoy the tropical flavors!

Notes

• Do not overmix the batter to avoid a dense texture; a few lumps are fine.
• You can add chopped nuts like macadamia or walnuts for extra crunch.
• For a more intense coconut flavor, substitute buttermilk with coconut milk.
• Ensure melted butter is not too hot when mixing with eggs to prevent curdling.
• The bread is best enjoyed fresh but can be stored wrapped at room temperature for 2 days or refrigerated for up to a week.

Keywords: pineapple coconut bread, tropical bread, easy bread recipe, moist coconut bread, pineapple bread, homemade bread