I love making Pineapple Coconut Bread. This delightful recipe fills my kitchen with warm, sweet scents that remind me of sunny days. Every slice is a taste of tropical paradise, and it’s perfect with coffee or tea.
My dad, James, always had a way of brightening our mornings with his cooking. When he made this bread, it brought our family together and filled our home with laughter and love.
What You’ll Need
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
My Trusted Kitchen Tools
- Loaf pan
- Mixing bowls
- Spoon or electric mixer
- Measuring cups and spoons
- Wire rack
Bringing It All Together
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla and crushed pineapple.
- In another bowl, combine the flour, baking soda, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Making It Your Own (Swaps & Ideas)
Feel free to change things up! You can add chopped nuts like walnuts or pecans for added crunch. If you prefer, substitute the crushed pineapple with mashed bananas for a different tropical touch.
How We Love to Serve It
We enjoy this bread warm, just as it comes out of the oven, or toasted with a little butter spread on top. It’s also great with cream cheese for a special brunch treat.
A Few Tips For Success
Make sure your butter is softened to room temperature for easier mixing. Be careful not to overmix the batter to keep the bread light and fluffy. Check your bread a few minutes before the suggested cook time, as oven temperatures can vary.
Saving Some For Later
If you have leftovers, wrap the bread tightly in plastic wrap or store it in an airtight container. It stays fresh for about three days on the countertop or a week in the fridge. You can also freeze slices for a quick treat later.
From My Kitchen to Yours
I hope you enjoy making Pineapple Coconut Bread as much as I do. It brings a taste of sunshine to any day. Happy baking!
Your Questions, Answered
What makes Pineapple Coconut Bread so special?
Pineapple Coconut Bread has a wonderful blend of flavors that combine sweetness from the pineapple and a tropical twist from the coconut. Each bite takes you to a sunny, breezy place, making it a special treat.
Can I use fresh pineapple instead of canned for the bread?
Yes, you can use fresh pineapple! Just make sure to chop and drain it thoroughly. Fresh pineapple will give a brighter flavor and texture to the bread.
How can I tell if the Pineapple Coconut Bread is done?
A simple way to check is by inserting a toothpick in the center of the loaf. If it comes out clean, your bread is ready. If there’s batter on the toothpick, give it a few more minutes to bake.
Print
Pineapple Coconut Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful bread infused with crushed pineapple and shredded coconut, perfect for sunny days.
Ingredients
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then mix in the vanilla and crushed pineapple.
- In another bowl, combine the flour, baking soda, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Make sure your butter is softened to room temperature for easier mixing. Check your bread a few minutes before the suggested cook time, as oven temperatures can vary.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: bread, pineapple, coconut, dessert, snack