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Pineapple Coconut Bread Recipe

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4.3 from 5 reviews

This Pineapple Bread is a moist and flavorful loaf combining the tropical sweetness of pineapple with the richness of Greek yogurt and the crunch of toasted coconut. Perfect for breakfast or an afternoon snack, it offers a delightful balance of textures and flavors with a tender crumb and a golden, coconut-topped crust.

Ingredients

For the Bread

  • 1/2 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup Greek yogurt
  • 20 oz. can pineapple tidbits

For the Topping

  • 1/2 cup unsweetened coconut (toasted)

Instructions

  1. Toast the Coconut: Preheat your oven to 300°F. Spread the unsweetened coconut in a single layer on a rimmed baking sheet lined with parchment paper. Bake for approximately 5-10 minutes, stirring once after 5 minutes, until the coconut turns a golden color. Watch closely to prevent burning. Remove from oven and set aside.
  2. Prepare the Oven and Pineapple: Increase oven temperature to 350°F. Drain the canned pineapple tidbits by placing them in a fine mesh sieve over a bowl for about 10 minutes to remove excess juice.
  3. Prepare the Loaf Pan: Generously butter and flour a 9 x 5-inch loaf pan to prevent sticking.
  4. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  5. Cream Butter and Sugar: In a mixing bowl fitted with a paddle attachment, cream the softened butter and granulated sugar together on medium-high speed for 5-7 minutes until the mixture is light and fluffy.
  6. Add Eggs: Add the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain batter consistency.
  7. Combine Flour and Yogurt: Alternately add the dry flour mixture and Greek yogurt to the creamed mixture, starting and ending with the flour. Mix gently to just combine the ingredients without overmixing.
  8. Fold in Pineapple: Gently fold the drained pineapple tidbits into the batter to distribute evenly.
  9. Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a rubber spatula.
  10. Add Toasted Coconut Topping: Sprinkle the toasted coconut evenly over the top of the batter.
  11. Bake the Bread: Bake the bread for 30 minutes at 350°F. Then cover the bread loosely with aluminum foil and continue baking for an additional 30-40 minutes, totaling 60-70 minutes, until a toothpick inserted in the center comes out clean.
  12. Cool: Allow the bread to cool in the pan for 20 minutes, then remove from the pan to cool completely on a wire rack before slicing.

Notes

  • Ensure the butter is softened to room temperature for easier creaming and a smoother batter.
  • Drain the pineapple thoroughly to prevent excess moisture, which may affect the texture of the bread.
  • Watch the coconut carefully while toasting, as it can burn quickly.
  • If you prefer a sweeter bread, you may increase sugar slightly or add a glaze after baking.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • To toast coconut without an oven, you can use a dry skillet over medium heat, stirring frequently until golden.

Find it online: https://lauracooks.com/pineapple-coconut-bread-recipe/