Description
A moist and tropical pineapple coconut bread made with crushed pineapple and shredded coconut for a soft, flavorful loaf perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking soda, and salt.
- In another bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.
- Stir the crushed pineapple into the wet ingredients and mix well.
- Gradually fold the wet mixture into the dry ingredients until just combined.
- Gently mix in the shredded coconut and optional nuts.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Avoid overmixing the batter to keep the bread soft and tender.
- Fresh pineapple can be used if finely crushed and well-drained.
- White chocolate chips can be added for extra sweetness.
- Lime zest can be included for a brighter tropical flavor.
- Macadamia nuts can replace walnuts for a more island-inspired twist.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
