Pineapple Coconut Bread Recipe
This Pineapple Coconut Bread offers a delightful tropical twist perfect for bringing the flavors of Maui into your kitchen. Moist and fragrant, with shredded coconut and crushed pineapple, this sweet bread makes a wonderful breakfast treat or a tasty snack with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American, Hawaiian-inspired
Ingredients
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and set it aside to ensure the bread doesn't stick.
- 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 all ingredients are evenly combined.
- Combine Wet Ingredients: In a separate bowl, blend the melted unsalted butter, eggs, vanilla extract, buttermilk, and drained crushed pineapple until you have a smooth mixture.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; it’s important not to overmix to keep the bread tender. Some lumps are fine.
- Fill Pan and Smooth: Transfer the batter to the prepared loaf pan, using a spatula to smooth the top for an even bake.
- Bake: Place the pan into the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for 10 minutes to set, then carefully remove it and transfer to a wire rack to cool completely before slicing.
Notes
- Make sure to drain the crushed pineapple well to prevent excess moisture, which could affect the bread’s texture.
- Do not overmix the batter as it can lead to a dense texture; a few lumps are perfectly fine.
- You can toast additional shredded coconut and sprinkle it on top before baking for extra coconut flavor and texture.
- This bread keeps well stored in an airtight container at room temperature for 2-3 days or refrigerated up to a week.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a splash of vinegar or lemon juice.
Find it online: https://ameliameals.com/pineapple-coconut-bread-recipe/
