Irresistible Pineapple Coconut Bread
This pineapple coconut bread is a tropical treat with a moist texture and bold flavors, perfect for breakfast, snack, or dessert.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1/2 cup (115 g) melted unsalted butter
- 1 teaspoon vanilla extract
- 1/3 cup (80 ml) milk
- 1 cup (240 g) crushed pineapple, drained
- 3/4 cup (75 g) shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, combine the sugar, eggs, melted butter, vanilla extract, and milk. Mix until smooth.
- Gently stir the crushed pineapple and shredded coconut into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Transfer the batter to the prepared loaf pan, spreading it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack. Wait until fully cooled before slicing.
Notes
[‘Drain the pineapple to avoid excess moisture.’, ‘Use room temperature eggs for smoother batter.’, ‘Toast the shredded coconut for added flavor before folding it into the batter.’, ‘Cover the bread loosely with foil during the last 10 minutes of baking if the top browns too quickly.’]
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15
- Sodium: 150
- Fat: 7
- Saturated Fat: 5
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
Keywords: pineapple coconut bread, tropical dessert, easy baking recipe, moist bread, coconut bread