Tropical Pineapple Coconut Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
