If you’ve ever craved a loaf that captures the sunny vibes of tropical islands, you are in for a treat. This Irresistible Pineapple Coconut Bread – A Moist and Flavorful Tropical Delight Recipe is the perfect blend of moist texture and tropical flavors that feels like a vacation in every bite. From the juicy bursts of crushed pineapple to the sweet, toasty note of shredded coconut, this bread somehow manages to be both comforting and exotic. Whether you’re serving it at breakfast, as an afternoon pick-me-up, or a sweet snack, it’s bound to become a crowd favorite that you’ll want to bake again and again.
Ingredients You’ll Need
This recipe relies on a handful of simple but crucial ingredients, each chosen to build layers of flavor and the perfect moist crumb. Every component plays a role in balancing sweetness, texture, and tropical flair, making this bread truly unforgettable.
- All-purpose flour (2 cups): Provides the structure for a tender yet sturdy bread.
- Baking powder (1½ teaspoons): Helps the bread rise light and fluffy.
- Baking soda (½ teaspoon): Works alongside the powder to give the bread a perfect, even crumb.
- Salt (½ teaspoon): Enhances all the sweetness and balances flavor.
- Cinnamon (½ teaspoon, optional): Adds a gentle warmth that complements the fruitiness beautifully.
- Large eggs (2): Bind the ingredients together and add moisture.
- Vegetable oil (½ cup): Ensures the bread stays moist and tender.
- Granulated sugar (½ cup): Sweetens with a clean, classic flavor.
- Brown sugar (½ cup, packed): Brings a rich, caramel note that deepens the flavor.
- Vanilla extract (1 teaspoon): Adds subtle sweetness and aroma.
- Greek yogurt or sour cream (¼ cup): Injects tangy moisture that keeps the bread wonderfully soft.
- Crushed pineapple (1 can, 8 oz, well-drained): The star ingredient that delivers juicy tropical bursts in every bite.
- Shredded sweetened coconut (¾ cup): Offers a chewy, sweet contrast that highlights the tropical theme.
- Extra shredded coconut (optional): Perfect for sprinkling on top to add texture and visual appeal.
How to Make Irresistible Pineapple Coconut Bread – A Moist and Flavorful Tropical Delight Recipe
Step 1: Prepare Your Oven and Pan
Kick things off by preheating your oven to 350°F (175°C). Grease your 9×5-inch loaf pan or line it with parchment paper to ensure your bread releases effortlessly after baking. Having the oven ready helps you dive right into making this delicious bread without delay.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, and cinnamon if you’re using it. This blend forms the backbone of your bread, and mixing it first ensures even distribution of those rising agents and warm spices.
Step 3: Whisk the Wet Ingredients
In a separate large bowl, beat the eggs along with vegetable oil, granulated sugar, brown sugar, vanilla extract, and Greek yogurt or sour cream. Whisk until the mixture is smooth and creamy, as this base will provide moisture and sweetness that keeps the bread tender and flavorful.
Step 4: Add Pineapple and Coconut
Carefully stir in the well-drained crushed pineapple and shredded coconut into the wet ingredients. These tropical gems add texture and a vibrant fruity sweetness that makes this bread truly standout.
Step 5: Combine Wet and Dry Ingredients
Pour the dry ingredients into your wet mixture, folding gently with a spatula until just combined. Be mindful not to overmix; you want the batter to be uniform but still light for the best crumb.
Step 6: Bake to Perfection
Transfer your batter to the prepared loaf pan and smooth the top. If you like, sprinkle some extra shredded coconut on top for a golden, slightly crisp finish. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 to 15 minutes before moving to a wire rack to cool completely.
How to Serve Irresistible Pineapple Coconut Bread – A Moist and Flavorful Tropical Delight Recipe
Garnishes
To elevate your slice, consider a light dusting of powdered sugar or a drizzle of honey to add a touch of elegance and sweetness. Toasted coconut flakes on top bring additional crunch and deepen the coconut flavor, making every bite even more delightful.
Side Dishes
This tropical bread pairs beautifully with a cup of freshly brewed coffee or tea for a soothing morning or afternoon snack. It also complements creamy fruit yogurt or a fresh fruit salad, turning snack time into a vibrant celebration of flavors.
Creative Ways to Present
For a festive brunch, serve slices alongside tropical-themed spreads like passion fruit butter or mango jam. You could even turn slices into mini sandwiches by layering cream cheese and sliced strawberries for a unique sweet twist sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Your Irresistible Pineapple Coconut Bread – A Moist and Flavorful Tropical Delight Recipe keeps wonderfully when wrapped tightly in plastic wrap or stored in an airtight container at room temperature, lasting up to three days without losing its lovely moist texture.
Freezing
If you want to enjoy this tropical treat later, slice the bread and freeze individual pieces in airtight freezer bags. They’ll stay fresh for up to two months. Just thaw at room temperature or toast slices right from frozen for a quick, delicious snack.
Reheating
Warm slices gently in a toaster oven or microwave to bring back that freshly baked warmth and moistness. A quick toast will also revive that slight crisp on the edges, making each bite even more enjoyable.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to drain it thoroughly to avoid excess moisture that can affect the bread’s texture. Fresh pineapple may add a brighter flavor, so it’s a great option if you prefer that.
Is it necessary to use both baking powder and baking soda?
Yes, both work together to give the bread the perfect rise. Baking powder provides volume, while baking soda balances acidity and helps with browning for a beautiful crust.
Can I substitute the vegetable oil with butter?
Yes, melted butter can be used for a richer flavor, but keep in mind it might slightly alter the bread’s moistness. If you do, consider using the same quantity for best results.
What if I don’t have Greek yogurt or sour cream?
You can substitute with an equal amount of buttermilk or even plain yogurt. These alternatives provide the necessary acidity to tenderize the crumb and keep it moist.
Can I add nuts to this bread?
Definitely! Chopped macadamia nuts or pecans pair wonderfully with the tropical flavors and add a lovely crunch to each bite. Just fold them in when combining the wet and dry ingredients.
Final Thoughts
There’s something truly special about baking and sharing this Irresistible Pineapple Coconut Bread – A Moist and Flavorful Tropical Delight Recipe. Its bright, tropical flavors and supremely moist texture make it a standout treat that can brighten any day. I encourage you to give it a try — your kitchen will be filled with a fantastic aroma, and your taste buds will thank you for the tropical getaway in every slice.
Print
Irresistible Pineapple Coconut Bread – A Moist and Flavorful Tropical Delight Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Irresistible Pineapple Coconut Bread is a moist and flavorful tropical treat perfect for breakfast or a snack. Combining the sweetness of crushed pineapple with the rich texture of shredded coconut, this bread delivers a delightful balance of flavors and a tender crumb. Enhanced with warm cinnamon and the creaminess of Greek yogurt, it offers a refreshing twist on classic sweet bread that’s easy to bake and sure to impress.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil (120ml)
- ½ cup granulated sugar (100g)
- ½ cup packed brown sugar (110g)
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt or sour cream (60g)
- 1 can (8 oz / 227g) crushed pineapple, well-drained
Add-ins
- ¾ cup shredded sweetened coconut (60g)
- Optional: extra shredded coconut for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon until well combined.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, vanilla extract, and Greek yogurt or sour cream until the mixture is smooth and uniform.
- Add Pineapple and Coconut: Stir in the well-drained crushed pineapple and shredded sweetened coconut into the wet ingredients, ensuring even distribution.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, gently stirring until just combined. Be careful not to overmix to keep the bread tender.
- Pour Batter and Add Topping: Pour the batter into the prepared loaf pan and, if desired, sprinkle extra shredded coconut on top for added texture and flavor.
- Bake: Bake the bread in the preheated oven for 50–60 minutes or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
- Cool: Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. This helps retain moisture and makes slicing easier.
Notes
- Make sure to well-drain the crushed pineapple to prevent the batter from becoming too wet and dense.
- Do not overmix the batter once the dry ingredients are added; this keeps the bread tender.
- You can substitute Greek yogurt with sour cream if preferred without altering the texture much.
- For a stronger coconut flavor, toast the shredded coconut topping lightly before sprinkling it on top.
- This bread stores well and can be kept wrapped at room temperature for 2-3 days or refrigerated for up to a week.
