Pineapple Coconut Loaf Bread
Why make this recipe
Pineapple Coconut Loaf Bread is a delightful treat that brings the tropical flavors of pineapple and coconut to your kitchen. This bread is moist, sweet, and perfect for breakfast or as a snack. Making it is simple and requires just a few ingredients, making it a great choice for both novice and experienced bakers alike.
How to make Pineapple Coconut Loaf Bread
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Stir in the shredded coconut and crushed pineapple.
- In another bowl, mix together the vegetable oil, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
How to serve Pineapple Coconut Loaf Bread
Pineapple Coconut Loaf Bread is fantastic served warm or at room temperature. You can slice it and enjoy it plain or add a little butter for extra richness. It also pairs well with coffee or tea, making it a lovely option for brunch or an afternoon snack.
How to store Pineapple Coconut Loaf Bread
To keep your Pineapple Coconut Loaf Bread fresh, store it in an airtight container at room temperature. It will stay good for about 3-4 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw before serving!
Tips to make Pineapple Coconut Loaf Bread
- Make sure to drain the crushed pineapple well to avoid adding too much moisture to the batter.
- For a richer flavor, you can use melted coconut oil instead of vegetable oil.
- If you like, you can add nuts such as walnuts or macadamia nuts for extra crunch.
Variation
You can easily customize this recipe by adding chocolate chips or using fresh pineapple instead of canned. If you want a more tropical twist, consider adding some orange zest to the batter.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for added nutrition.
What can I use if I don’t have eggs?
You can use applesauce, mashed banana, or a flaxseed meal mixed with water as an egg substitute.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean, and the top is golden brown.
Pineapple Coconut Loaf Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Stir in the shredded coconut and crushed pineapple.
- In another bowl, mix together the vegetable oil, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
