Tropical Temptation: Pineapple Coconut Bread

1. Introduction

In the world of homemade breads, banana has long reigned supreme, but it’s time for a tropical takeover. Enter Pineapple Coconut Bread, a sweet, moist loaf that combines the tangy freshness of pineapple with the nutty crunch of toasted coconut. This bread promises to transport your taste buds to a sunny island, no matter the weather outside. Perfect for breakfast, as a snack, or a dessert, it’s versatile and beloved by all ages. With simple steps and common ingredients, anyone can bring this slice of paradise into their kitchen. Let’s embark on this culinary journey together and discover why Pineapple Coconut Bread is set to become your new favorite.

2. Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup granulated white sugar
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 3 large eggs
  • 1 cup plain Greek yogurt (or sour cream)
  • 20-ounce can of pineapple tidbits
  • ½ cup unsweetened coconut, toasted

3. Directions

  1. Preheat your oven to 350°F (175°C).
  2. Drain the pineapple tidbits thoroughly to remove excess juice.
  3. Generously butter and flour a 9 X 5 loaf pan to prevent sticking.
  4. In a small bowl, whisk together flour, baking soda, and a pinch of salt.
  5. In a larger bowl, cream the softened butter and sugar until the mixture is light and fluffy, about 5-7 minutes.
  6. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  7. Alternately add the flour mixture and Greek yogurt to the wet ingredients, beginning and ending with the flour to maintain texture.
  8. Fold in the drained pineapple tidbits gently.
  9. Pour the batter into the prepared loaf pan and smooth the top.
  10. Sprinkle the toasted coconut over the batter for a crispy finish.
  11. Bake for 30 minutes, then cover with foil to prevent over-browning, and continue baking for another 30-40 minutes.
  12. Cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

4. How to Prepare

The preparation of Pineapple Coconut Bread is straightforward and enjoyable. Start by prepping your ingredients and pan to ensure a smooth baking process. Creaming the butter and sugar well is crucial for a light, airy texture. Incorporating the eggs one at a time helps to emulsify the batter, adding to the bread’s richness. Alternating dry and wet ingredients prevents the batter from becoming too thick or too thin. Folding in the pineapple gently ensures it’s evenly distributed without deflating the batter. The toasted coconut topping adds a delightful crunch and flavor that perfectly complements the moist, fruity bread.

5. Preparation Time

  • Prep Time: 30 minutes
  • Cooking Time: 1 hour
  • Total Time: 1 hour and 30 minutes

6. Servings

  • Yield: 10 slices
  • Calories: 266 kcal per slice

7. FAQs

Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple can be used but ensure it’s finely chopped and drained well.

Q: Can I substitute the Greek yogurt?
A: Absolutely! Sour cream works just as well for a moist and tender bread.

Q: How do I store Pineapple Coconut Bread?
A: Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Q: Can this bread be frozen?
A: Yes, wrap it well and freeze for up to 3 months. Thaw overnight at room temperature before serving.

Q: Is it necessary to toast the coconut?
A: Toasting the coconut is recommended for enhancing its flavor and adding a crunchy texture, but it’s optional.

8. Conclusion

Pineapple Coconut Bread is a delightful twist on the traditional, bringing a burst of tropical flavor and an irresistible aroma to your kitchen. With its moist crumb, tangy pineapple bits, and crunchy coconut topping, it’s a crowd-pleaser that stands out for its simplicity and deliciousness. This recipe is not only a testament to the versatility of quick breads but also an invitation to explore the vibrant flavors of tropical fruits. Whether you’re a seasoned baker or a novice, this bread will inspire your culinary creativity and become a cherished addition to your baking repertoire. So, why wait? Preheat your oven and let the magic of Pineapple Coconut Bread fill your home with warmth and sweetness.

Print
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Pineapple Bread

  • Author: Tina
  • Total Time: 1 hour and 30 minutes
  • Yield: 10 slices 1x
Print Recipe

Description

Discover the ultimate Pineapple Coconut Bread recipe – a delightful twist on classic banana bread, perfect for a tropical treat. Easy to make and irresistibly delicious!

Ingredients

Scale
  • ½ cup unsalted butter, softened
  • 1 cup granulated white sugar
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 3 large eggs
  • 1 cup plain Greek yogurt (or sour cream)
  • 20-ounce can of pineapple tidbits
  • ½ cup unsweetened coconut, toasted

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Drain the pineapple tidbits thoroughly to remove excess juice.
  3. Generously butter and flour a 9 X 5 loaf pan to prevent sticking.
  4. In a small bowl, whisk together flour, baking soda, and a pinch of salt.
  5. In a larger bowl, cream the softened butter and sugar until the mixture is light and fluffy, about 5-7 minutes.
  6. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  7. Alternately add the flour mixture and Greek yogurt to the wet ingredients, beginning and ending with the flour to maintain texture.
  8. Fold in the drained pineapple tidbits gently.
  9. Pour the batter into the prepared loaf pan and smooth the top.
  10. Sprinkle the toasted coconut over the batter for a crispy finish.
  11. Bake for 30 minutes, then cover with foil to prevent over-browning, and continue baking for another 30-40 minutes.
  12. Cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Notes

The preparation of Pineapple Coconut Bread is straightforward and enjoyable. Start by prepping your ingredients and pan to ensure a smooth baking process. Creaming the butter and sugar well is crucial for a light, airy texture. Incorporating the eggs one at a time helps to emulsify the batter, adding to the bread’s richness. Alternating dry and wet ingredients prevents the batter from becoming too thick or too thin. Folding in the pineapple gently ensures it’s evenly distributed without deflating the batter. The toasted coconut topping adds a delightful crunch and flavor that perfectly complements the moist, fruity bread.

  • Prep Time: 30
  • Cook Time: 1 h
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 6
  • Calories: 266 kcal per slice
  • Sugar: Approx. 23g
  • Fat: Approx. 11g
  • Protein: Approx. 5g
  • Cholesterol: Approx. 71mg

Keywords: Pineapple Coconut Bread Tropical Bread Recipe Homemade Quick Bread Pineapple Dessert Coconut Baking Recipes Easy Baking Ideas Moist Bread Recipe Breakfast Bread

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