Go Back
–+ servings
Pineapple Coconut Bread

Delightful Pineapple Coconut Bread That's Quick and Easy!

This Pineapple Coconut Bread is a quick and easy treat, perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American, Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour Can substitute with gluten-free blend.
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 1 cup crushed pineapple Finely chopped and drained.
  • 1/2 cup unsalted butter Melted.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk Can be swapped for coconut milk.
Optional Add-ins
  • 1/2 cup chopped macadamia nuts or walnuts For added crunch.
  • 1 teaspoon spices like cinnamon or nutmeg For extra flavor.

Equipment

  • loaf pan
  • Mixing bowls
  • Whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large mixing bowl, combine the dry ingredients and whisk thoroughly.
  3. In a separate bowl, mix the wet ingredients until smooth.
  4. Pour the wet mixture into the dry ingredients and fold gently until combined.
  5. Transfer the batter into the prepared loaf pan and smooth the top.
  6. Bake for 55-60 minutes, checking for doneness with a toothpick.
  7. Allow the bread to cool for 10 minutes before transferring to a rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store leftover bread in an airtight container at room temperature for up to three days, or freeze wrapped tightly for up to three months.

Tried this recipe?

Let us know how it was!