Vegan Hawaiian Bread
Get ready to transport your taste buds to the tropics with this delightful Vegan Hawaiian Bread recipe! Infused with the natural sweetness of crushed pineapple and the creamy richness of coconut milk, this fluffy, homemade bread offers a soft, slightly sweet flavor that's irresistibly golden and tropical. Perfectly complemented by hints of vanilla and ground ginger, this dairy- and egg-free creation is ideal for brunch spreads, sandwich building, or snacking straight from the oven. With simple pantry staples, a manageable rise time, and straightforward kneading, this recipe puts the aloha spirit right onto your table in just over two hours. Whether shaped into rolls or a loaf, Vegan Hawaiian Bread is your go-to treat for vegan baking that’s sure to wow family and friends!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 cup Canned crushed pineapple, with juice
- 0.5 cup Unsweetened coconut milk
- 0.5 cup Cane sugar
- 0.25 cup Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground ginger
Instructions
In a large mixing bowl, combine the all-purpose flour and instant yeast. Set aside.
In a saucepan, gently heat the canned crushed pineapple with juice and unsweetened coconut milk until lukewarm (about 110°F or 43°C).
Remove the saucepan from heat and stir in the cane sugar, vegetable oil, salt, vanilla extract, and ground ginger until well combined.
Pour the wet ingredients into the dry ingredients, and mix together to form a dough. The dough should be slightly sticky but manageable.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the kneaded dough into a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Once the dough has risen, punch it down to release air bubbles and shape it into a loaf or divide it into rolls.
Place the shaped dough into a greased loaf pan or baking tray. Cover and let it rise again for about 30-45 minutes, or until puffy.
Preheat the oven to 350°F (175°C) while the dough is rising the second time.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
Remove from the oven and let it cool on a wire rack before slicing. Enjoy your delicious vegan Hawaiian bread!
Nutrition Facts
Calories |
2831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 521.8 g | 190% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 150.5 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 870 mg | 19% | |
*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.
