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Pineapple Coconut Bread Recipe

Pineapple Coconut Bread Recipe
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★★★★★

5.1 from 21 reviews

Pineapple Coconut Bread is a tropical treat that combines the moist sweetness of crushed pineapple with the rich, chewy texture of shredded coconut. This quick bread offers a moist crumb with a tender bite, enhanced by a subtle tang from buttermilk and warmth from vanilla. Perfect for breakfast, snack time, or dessert, it’s easy to make and brings a sunny, island vibe to any table.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

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

Optional Additions

  • 1/2 cup chopped macadamia nuts or walnuts (optional)
  • Substitute 1/2 cup coconut milk for buttermilk to enhance coconut flavor

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 during baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened shredded coconut. This ensures even distribution of the leavening agents and coconut.
  3. Combine Wet Ingredients: In another bowl, combine the melted butter (warm but not hot), eggs, vanilla extract, buttermilk, and drained crushed pineapple. Stir until the mixture is smooth and well-blended, allowing the tropical flavors to meld.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are okay. Overmixing can result in dense bread, so keep the batter light and airy.
  5. Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes. Insert a toothpick into the center to check doneness; it should come out clean when the bread is ready.
  6. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes to set. Then transfer the loaf onto a wire rack to cool completely before slicing. Enjoy warm or at room temperature for the best tropical flavor experience.

Notes

  • Drain the crushed pineapple well to avoid excess moisture that can make the bread soggy.
  • Optional nuts add a delightful crunch and complement the tropical flavors.
  • Substituting coconut milk for buttermilk will enhance the coconut flavor but may alter the tenderness slightly.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The bread can be frozen for up to 2 months; wrap tightly in plastic wrap and aluminum foil before freezing.

Nutrition

Keywords: pineapple bread, coconut bread, tropical quick bread, pineapple coconut loaf, moist pineapple bread

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