Pineapple Coconut Bread (Print View)
Moist tropical loaf bursting with sweet pineapple and coconut flavors
# What You 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.
03 - In a large bowl, whisk the eggs, oil, sugar, buttermilk or yogurt, and vanilla extract until smooth.
04 - Stir the dry ingredients into the wet mixture just until combined. Do not overmix.
05 - Gently fold in the drained pineapple and shredded coconut until evenly distributed.
06 - Pour batter into the prepared loaf pan and smooth the top.
07 - Bake for 50 to 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 impossibly moist without being heavy or dense, like a tropical vacation disguised as breakfast
- It strikes that perfect balance between sweet enough for dessert but wholesome enough for morning coffee
- The recipe is forgiving enough for beginner bakers but impressive enough to serve to guests
02 -
- Drain that pineapple really well, like press it with a spoon well, because excess juice will make the center of your bread gummy
- Overmixing is the enemy here, once the flour disappears, put down your spatula and walk away
03 -
- Use room temperature ingredients for better emulsification and a more even texture
- Tap the pan on the counter before baking to release any large air bubbles