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Tropical Maui Pineapple Coconut Bread Recipe

★★★★★

4.5 from 79 reviews
  • Author: Noah
  • Total Time: 1 hour 10 minutes
  • Yield: 2 loaf breads (9x5-inch pans) 1x

Description

Tropical Maui Pineapple Coconut Bread is a moist and flavorful quick bread combining the sweet tang of crushed pineapple with the tropical richness of shredded coconut. Perfect for breakfast, snack, or dessert, this bread offers a delightful island-inspired twist using simple ingredients and a straightforward baking method.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened shredded coconut

Wet Ingredients

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup crushed pineapple, drained

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 9×5-inch loaf pans by greasing and flouring them, or line with parchment slings for easier removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  3. Combine Sugar and Butter: In a large bowl, blend the melted unsalted butter with granulated sugar. Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next, then stir in the vanilla extract for flavor.
  4. Add Pineapple and Buttermilk: Mix the buttermilk and the drained crushed pineapple into the wet ingredients until just combined. This adds moisture and a tropical sweetness to the batter.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or gently by hand just until combined to avoid overmixing, which can toughen the bread.
  6. Fold in Coconut: Gently fold in the unsweetened shredded coconut to evenly distribute, adding texture and enhancing the tropical flavor profile.
  7. Fill Pans: Divide the batter evenly between the prepared loaf pans. Tap the pans gently on the counter to level the batter and remove air bubbles.
  8. Bake: Bake in the preheated oven for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the tops brown too quickly, cover loosely with foil to prevent burning.
  9. Cool Bread: Let the loaves cool in their pans for 10 to 15 minutes before inverting onto a wire rack to cool completely. This prevents sogginess on the bottom.
  10. Serve and Store: Serve the bread plain or with a light glaze if desired. Store in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.

Notes

  • Ensure the crushed pineapple is well-drained to avoid excess moisture making the bread too soggy.
  • Do not overmix the batter once the dry ingredients are added to keep the bread tender.
  • Using parchment slings in the loaf pans aids in easy removal of the bread without sticking.
  • Optionally, sprinkle some extra shredded coconut on top before baking for a decorative crust.
  • This bread freezes well; slice before freezing for convenient thaw-and-serve portions.
  • Prep Time: 15 minutes
  • Cook Time: 50-65 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: pineapple bread, coconut bread, tropical bread, quick bread, island flavor bread, Maui bread, fruit bread, homemade bread

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Find it online: https://mealbynoah.com/tropical-maui-pineapple-coconut-bread-recipe/