Pineapple and Coconut Bread Loaf
Transport your taste buds to a tropical paradise with this irresistible Pineapple and Coconut Bread Loaf! Packed with sweet shredded coconut, juicy crushed pineapple, and creamy coconut milk, this moist and fragrant loaf is the ultimate fusion of island-inspired flavors. Its easy-to-follow recipe comes together in just 15 minutes of prep time and bakes to golden perfection with a soft, tender crumb. An optional pineapple glaze adds a touch of tangy sweetness, making it perfect for brunch, dessert, or an indulgent snack. Whether enjoyed fresh out of the oven or cooled with a drizzle of glaze, this quick bread delivers a slice of sunshine in every bite. Perfect for those craving tropical desserts or unique bread recipes, this loaf is sure to be a favorite in your kitchen!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cup Shredded sweetened coconut
- 1 cup Crushed pineapple (drained)
- 0.5 cup Unsweetened coconut milk
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Powdered sugar (for optional glaze)
- 2 tablespoons Pineapple juice (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Stir in the shredded sweetened coconut until evenly distributed throughout the dry ingredients.
In another bowl, whisk together the crushed pineapple, coconut milk, vanilla extract, eggs, and vegetable oil until smooth and fully combined.
Gradually pour the wet ingredients into the dry ingredients, gently folding them together with a spatula. Avoid overmixing; stir just until no dry spots remain.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before glazing (if using).
For the optional glaze, whisk together powdered sugar and pineapple juice in a small bowl until smooth. Drizzle the glaze over the cooled loaf.
Slice and serve. Enjoy the tropical flavors of your Pineapple and Coconut Bread Loaf!
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 40.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 99 mg | 2% | |
*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.
