Pina Colada Bread with Pineapple Glaze
Transport your taste buds to a tropical paradise with this Pina Colada Bread drizzled with Pineapple Glaze! Bursting with flavors of sweet coconut and tangy pineapple, this moist and tender quick bread is the perfect blend of indulgence and sunshine. Made with shredded sweetened coconut, luscious coconut milk, and crushed pineapple, every bite offers a hint of the tropics. Topped with a tangy pineapple glaze and optional coconut flakes for extra texture, this recipe is easy to prepare in under an hour and ideal for brunch spreads, afternoon treats, or as a crowd-pleasing dessert. Whether you're looking to evoke the flavors of a tropical vacation or simply enjoy a unique fruity twist, this Pina Colada Bread delivers pure summertime vibes in every slice!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups shredded sweetened coconut
- 1 cups crushed pineapple (drained)
- 0.5 cups coconut milk
- 0.25 cups vegetable oil
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups powdered sugar
- 2 tablespoons pineapple juice
- 2 tablespoons unsweetened coconut flakes (optional for topping)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and shredded sweetened coconut.
In a medium bowl, combine the drained crushed pineapple, coconut milk, vegetable oil, eggs, and vanilla extract. Mix until well blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the bread cools, prepare the glaze by whisking together the powdered sugar and pineapple juice in a small bowl until smooth.
Once the bread is completely cooled, drizzle the pineapple glaze over the top. For an optional finishing touch, sprinkle unsweetened coconut flakes over the glaze.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to three days or in the fridge for up to five days.
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3125 mg | 136% | |
| Total Carbohydrate | 601.6 g | 219% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 368.5 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 163 mg | 13% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1237 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
