Description

Experience the tropical flavors of Maui with this delicious Pineapple Coconut Bread. This moist and flavorful quick bread combines the sweetness of crushed pineapple with the rich texture of shredded coconut, all baked to golden perfection. Perfect for breakfast, snack time, or dessert, this easy-to-make loaf brings a taste of island paradise to your kitchen.

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 and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and set it aside to ensure your 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 unsweetened shredded coconut until these ingredients are well combined.
Combine Wet Ingredients: In a separate bowl, combine the melted unsalted butter, large eggs, vanilla extract, buttermilk, and drained crushed pineapple. Stir until the mixture is smooth and fully blended.
Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined; make sure not to overmix, leaving a few lumps is fine to maintain a tender texture.
Fill the Pan and Bake: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula to create an even surface. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

Notes

Make sure to drain the crushed pineapple well to avoid excess moisture in the bread.
Do not overmix the batter; overmixing can lead to a dense texture.
You can substitute buttermilk with plain yogurt or milk with a tablespoon of vinegar if desired.
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For added texture, consider sprinkling extra shredded coconut on top before baking.

Prep Time: 15 minutes
Cook Time: 55-60 minutes
Category: Baking
Method: Baking
Cuisine: American, Hawaiian-inspired

Keywords: Pineapple coconut bread, tropical bread, quick bread, Hawaiian bread, moist loaf, coconut recipe, pineapple recipe