Pineapple Coconut Bread
A comforting tropical loaf combining the sweetness of crushed pineapple and the texture of shredded coconut, perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 1 cup crushed pineapple, drained Adds natural sweetness and moisture. Drain to avoid a soggy loaf.
- 1 cup shredded coconut Use unsweetened for balanced sweetness.
- 1/2 cup sugar Can swap with coconut sugar for deeper flavor.
- 1/4 cup butter, softened Substitute with coconut oil for a dairy-free option.
- 2 large eggs Can use flax eggs for a vegan version.
- 1 teaspoon vanilla extract Preferably pure vanilla extract.
Dry Ingredients
- 1 1/2 cups all-purpose flour Can use a gluten-free flour blend.
- 1 teaspoon baking powder Essential for rising.
- 1/2 teaspoon baking soda Essential for rising.
- 1/4 teaspoon salt Balances sweetness and enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and drained crushed pineapple.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix gently until just combined.
- Fold in the shredded coconut.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes until a toothpick inserted comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
Don't skip the cooling time to prevent crumbles. Experiment with add-ins like nuts or chocolate for variations.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 100mgFiber: 1gSugar: 8g
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