Pineapple Coconut Bread (Printable)
Moist tropical bread with sweet pineapple and coconut. Perfect for breakfast or snacks.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 2 large eggs
06 - 1/2 cup vegetable oil or melted coconut oil
07 - 3/4 cup granulated sugar
08 - 1/4 cup buttermilk or plain yogurt
09 - 1 teaspoon vanilla extract
→ Pineapple & Coconut
10 - 1 cup crushed pineapple, well-drained
11 - 1 cup sweetened shredded coconut
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, whisk the eggs, oil, sugar, buttermilk or yogurt, and vanilla extract until smooth and fully incorporated.
04 - Stir the dry ingredients into the wet mixture just until combined. Do not overmix as this can result in a dense bread.
05 - Gently fold in the drained pineapple and shredded coconut until evenly distributed throughout the batter.
06 - Pour batter into the prepared loaf pan and smooth the top with a spatula for even baking.
07 - Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The texture is incredibly moist without being dense, thanks to the crushed pineapple
- It strikes that perfect balance between sweetness and comfort, not cloying like some tropical treats
02 -
- Really drain that pineapple well, otherwise your bread will end up soggy in the middle
- Letting the bread cool completely before slicing is torture but prevents it from crumbling apart
03 -
- Room temperature eggs incorporate more easily into the batter for a uniform texture
- Rotate the pan halfway through baking if your oven has hot spots like mine does