Pineapple Coconut Bread: Your Tropical Escape at Breakfast

Experience a delightful slice of Pineapple Coconut Bread, a perfect breakfast treat that brings tropical vibes to your table.

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Prep Time 15

Cook Time 1

Cooling Time 10

Total Time 1 25

Servings: 10 slices

Course: Breakfast

Cuisine: Tropical

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups all-purpose flour Can replace with a gluten-free flour blend.
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsweetened shredded coconut
1 cup crushed pineapple Ensure it's drained.
½ cup unsalted butter Should be melted and warm, not hot.
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk Or coconut milk for more coconut flavor.

Equipment

9x5 inch loaf pan
Mixing Bowl
Whisk
Spatula

Method

Step‑by‑Step Instructions for Pineapple Coconut Bread

Preheat your oven to 350°F (175°C) and grease the loaf pan.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut.
Melt the butter and combine with eggs, vanilla extract, buttermilk, and crushed pineapple in a separate bowl.
Pour the wet mixture into the dry ingredients and fold gently until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 55-60 minutes, checking with a toothpick for doneness.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 33gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

For best results, avoid overmixing and ensure your crushed pineapple is well-drained.

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