Go Back
–+ servings
how to make pineapple coconut bread recipe

Pineapple Coconut Bread Recipe

I’ve always believed that food has a way of telling stories. Recipes passed down through generations often carry with them the warmth of family gatherings, laughter around the table, and a sense of belonging
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 390 kcal

Equipment

  • Loaf pan

Ingredients
  

  • 1 cup granulated sugar: Provides sweetness.
  • 1 stick unsalted butter softened: Adds richness.
  • 3 large eggs: Binds everything together while adding moisture.
  • 1 teaspoon almond extract or substitute with pure vanilla extract: A hint of warmth and flavor.
  • 2 cups all-purpose flour: The base of your bread.
  • 1 teaspoon baking powder: Helps the bread rise.
  • Pinch of salt optional, but enhances flavor: A simple flavor enhancer.
  • 1/4 cup whole milk: Balances the moisture content.
  • 1 20- ounce can crushed pineapple drained (reserve 1/4 cup of the juice): The star of the show!
  • 1 cup sweetened shredded coconut: For that tropical flair.
  • 1 teaspoon finely grated lime zest: A zing of freshness.

Instructions
 

Step 1: Prepare Your Ingredients

  • Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper to ensure easy removal later.

Step 2: Cream the Butter and Sugar

  • In a large mixing bowl, beat the softened butter and sugar with an electric mixer until pale and fluffy. This step is crucial as it incorporates air into the mixture, leading to a lighter bread.

Step 3: Add the Eggs and Extracts

  • Add the eggs one at a time, mixing well after each addition. Then, stir in the almond extract (or vanilla). Ensure everything is well blended to create a homogenous mixture.

Step 4: Combine Dry Ingredients

  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients. Mix on low speed until just combined. Don’t overmix! You want a tender crumb.

Step 5: Incorporate the Main Ingredients

  • Stir in the crushed pineapple (including the reserved juice), shredded coconut, and lime zest. The batter will be thick and a little lumpy, which is perfectly fine.

Step 6: Bake the Bread

  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in your preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Enjoy

  • Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!

Notes

  • Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps with even mixing and better texture.
  • Don't Skip the Zest: Adding lime zest might seem optional, but it brightens the flavor profile dramatically.
  • Check for Doneness: Ovens vary in temperature. Start checking your bread at the 55-minute mark to avoid overbaking.
  • Cool Before Storing: Always let your bread cool completely before slicing. This helps maintain moisture and prevents it from crumbling.
  • 1Experiment with Add-ins: Feel free to add chopped nuts or different fruits to personalize your bread!

Nutrition

Serving: 172gCalories: 390kcalCarbohydrates: 75gProtein: 8gFat: 7gSaturated Fat: 4.6gCholesterol: 71mgSodium: 123mgFiber: 2gSugar: 49g
Keyword Pineapple Coconut Bread Recipe
Tried this recipe?Let us know how it was!