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Pineapple Coconut Bread

A soft and tropical-flavored bread made with pineapple and coconut, perfect for breakfast or as a snack.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: Baking, Tropical
Calories: 215
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut flakes
Wet Ingredients
  • 1 cup crushed pineapple (drained)
  • 1/2 cup unsalted butter (melted)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
  3. Stir in the coconut flakes, mixing them into the dry ingredients.
Mixing
  1. In a separate bowl, combine the crushed pineapple, melted butter, eggs, and vanilla extract. Mix until combined.
  2. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing as this can lead to a tougher texture.
Baking
  1. Pour the batter into the prepared loaf pan and spread it evenly.
  2. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  3. Once baked, remove from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely.

Notes

To keep the bread extra moist, be sure to drain the crushed pineapple completely. You can also add crushed walnuts or macadamia nuts for added crunch.