Pineapple Coconut Bread Recipe
This Pineapple Coconut Bread is a moist and flavorful quick bread combining tropical flavors of crushed pineapple and shredded coconut. Perfect for breakfast or an afternoon snack, it features a tender crumb enhanced with vanilla and buttermilk, baked to golden perfection in a loaf pan.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside to prevent the bread from sticking.
- 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 well combined to ensure even distribution of leavening and flavor.
- Combine Wet Ingredients: In another bowl, mix the melted butter, eggs, vanilla extract, buttermilk, and drained crushed pineapple until the mixture is smooth and uniform.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently using a spatula or wooden spoon until just combined. A few lumps are okay, as overmixing can make the bread dense.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the Bread: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully baked.
- Cool the Bread: Let the bread cool in the loaf pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure to drain the crushed pineapple well to prevent excess moisture that can affect the bread’s texture.
- Do not overmix the batter to keep the bread tender and light.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nutty variation, consider adding 1/2 cup of chopped walnuts or pecans to the batter.
- Serve toasted with butter or cream cheese for an extra treat.
Keywords: Pineapple Coconut Bread, Tropical Quick Bread, Moist Pineapple Bread, Coconut Loaf, Easy Pineapple Cake
Find it online: https://thehungrymason.com/pineapple-coconut-bread-recipe/
