Description
This Pineapple Coconut Bread is a moist and flavorful loaf that combines tropical pineapple and shredded coconut for a delightful treat. Finished with a simple powdered sugar glaze and topped with toasted almonds or coconut flakes, this bread is perfect for breakfast, dessert, or a sweet snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup sugar
Wet Ingredients
- ½ cup butter (at room temperature)
- 2 eggs (at room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional, recommended if your coconut lacks flavor)
- 1 cup crushed pineapple (well-drained, about a 20 oz can crushed pineapple)
Additions
- ¾ cup shredded coconut
For the Glaze
- ¾ cup powdered sugar
- 2-3 tablespoons milk
For Topping
- 3-4 tablespoons sliced toasted almonds or toasted coconut flakes
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to prepare for baking the bread.
- Prepare the Pan: Butter or spray a 9×5 inch loaf pan. Line the bottom and the two short sides with parchment paper strips, leaving the long sides unlined but greased. This helps to easily remove the bread after baking.
- Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk to combine and set aside. You may sift these ingredients directly over the batter later to save time.
- Cream Butter and Sugars: In a large bowl, using an electric mixer on medium-high speed, beat the butter, brown sugar, and sugar together for about 2 minutes until fluffy and well combined.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then add the vanilla extract and coconut extract (if using), mixing to combine.
- Combine Wet and Dry Ingredients: Add the sifted flour mixture to the wet ingredients and mix just until combined. It’s okay if some streaks of flour remain; avoid overmixing to keep the bread tender.
- Fold in Pineapple and Coconut: Gently fold in the well-drained crushed pineapple and shredded coconut using a spatula until evenly distributed throughout the batter.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Let the bread rest in the pan for about 10 minutes. Afterward, run a smooth-bladed knife around the edges to loosen the loaf and use the parchment overhang to remove it from the pan. Allow the bread to cool completely on a wire rack.
- Prepare the Glaze: In a small bowl, whisk the powdered sugar. Gradually add 2 tablespoons of milk, stirring until smooth. If the glaze is too thick, add the remaining milk a little at a time until a thick honey-like consistency is reached, suitable for drizzling.
- Glaze the Bread: Using a spoon, whisk, or fork, drizzle the glaze evenly over the cooled bread, letting it naturally drip down the sides.
- Add Toppings and Serve: Sprinkle the top with sliced toasted almonds or toasted coconut flakes. Allow the glaze to set and dry before slicing and serving.
- Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
- Ensure the pineapple is well-drained to prevent a soggy bread texture.
- Using room temperature butter and eggs helps achieve a smooth and well-incorporated batter.
- The coconut extract is optional but recommended for enhancing coconut flavor if your shredded coconut is not very fragrant.
- For a nuttier flavor, use toasted sliced almonds; for more tropical sweetness, use toasted coconut flakes as a topping.
- Store the bread in an airtight container to maintain moisture and freshness.
- If you prefer, the bread can be lightly warmed before serving for softer texture and enhanced aroma.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
