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pineapple coconut loaf bread 2026 03 27 133026 819x1024 1

Pineapple Coconut Loaf Bread

A moist and sweet loaf that combines tropical flavors of pineapple and coconut, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup vegetable oil Can substitute with melted coconut oil for richer flavor.
  • 2 large eggs Can be substituted with applesauce or flaxseed meal mixed with water.
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained Make sure to drain well to avoid excess moisture.
Dry Ingredients
  • 2 cups all-purpose flour Whole wheat flour can be substituted for up to half.
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened shredded coconut

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Stir in the shredded coconut and crushed pineapple.
  4. In another bowl, mix together the vegetable oil, eggs, and vanilla extract.
  5. Combine the wet ingredients with the dry ingredients and mix until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve warm or at room temperature, sliced plain or with butter. Pairs well with coffee or tea. Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.