Pineapple Coconut Bread (Print Page)
Moist tropical quick bread with sweet pineapple and coconut flakes, ideal for breakfast or snacks.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 2 large eggs
06 - 1/2 cup vegetable oil or melted coconut oil
07 - 3/4 cup granulated sugar
08 - 1/4 cup buttermilk or plain yogurt
09 - 1 teaspoon vanilla extract
→ Pineapple & Coconut
10 - 1 cup crushed pineapple, well-drained
11 - 1 cup sweetened shredded coconut
# Directions:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, whisk the eggs, oil, sugar, buttermilk or yogurt, and vanilla extract until smooth and fully incorporated.
04 - Stir the dry ingredients into the wet mixture just until combined. Do not overmix as this will result in a tough bread.
05 - Gently fold in the drained pineapple and shredded coconut until evenly distributed throughout the batter.
06 - Transfer batter to the prepared loaf pan and smooth the top with a spatula for even baking.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean with no wet batter attached.
08 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into 8 pieces.
# Expert Tips:
01 -
- Its like vacation in a loaf pan but simple enough for a weekday morning
- The texture impossibly moist and the pineapple keeps it fresh for days
02 -
- Really drain that pineapple or the center stays damp no matter how long you bake it
- Letting the bread cool completely before slicing is agony but worth it for clean cuts
03 -
- Room temperature ingredients prevent the coconut oil from seizing when mixed
- Press pineapple through a sieve to remove extra moisture without losing the fruit pieces