I’m sharing my Pineapple Coconut Quick Bread made from pantry staples, a last-minute Mother’s Day loaf featuring pineapple and shredded coconut.

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I always like a recipe that sounds fancier than it is, and this Pineapple Coconut Quick Bread does exactly that while staying totally chill. For Mother’s Day I bring out a loaf studded with crushed pineapple and a scattering of sweetened shredded coconut that somehow makes the kitchen smell like summer, but without trying too hard.

Folks have called it Coconut Pineapple Bread or even Pineapple Coconut Quick Bread when they’re bragging, and yeah I let them. It’s light, a little surprising, and honestly I almost ruined the first one but kept it anyway, so you know it’s real.

Ingredients

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All purpose flour: gives structure and carbs, not much protein or fiber, makes it bready.
Granulated sugar: adds sweetness, simple carbs, no fibre, can make it very sweet.
Crushed pineapple: juicy, adds natural sweetness and acidity, small vitamin C boost, moist.
Sweetened shredded coconut: gives texture and tropical taste, adds sugar and saturated fat.
Eggs: bind ingredients, add protein and richness, help the bread rise a bit.
Vegetable oil: keeps loaf moist and tender, adds calories but no proteins.
Pecans or macadamia nuts: optional crunch, healthy fats and some protein, adds richness.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 cup (200 g) granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/2 cup (120 ml) vegetable oil

1 tsp vanilla extract

1 (20 oz) can crushed pineapple, drained well (about 1 1/2 cups)

1 cup (85 g) sweetened shredded coconut

1/2 cup chopped pecans or macadamia nuts (optional)

1/2 cup powdered sugar (optional, for glaze)

1-2 tbsp reserved pineapple juice (optional, to thin glaze)

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan well, or line it with parchment for easy removal.

2. Drain the 20 oz can of crushed pineapple very well in a fine mesh sieve, pressing or squeezing out as much juice as you can; reserve 1 to 2 tablespoons of that juice for the glaze if you plan to make it.

3. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.

4. In a separate bowl beat 2 large eggs with 1/2 cup (120 ml) vegetable oil and 1 teaspoon vanilla extract until smooth.

5. Fold the drained crushed pineapple, 1 cup (85 g) sweetened shredded coconut and 1/2 cup chopped pecans or macadamia nuts (if using) into the wet mixture, then pour the wet into the dry and stir gently just until no big streaks of flour remain — dont overmix or the bread will get tough.

6. Pour the batter into your prepared loaf pan, smooth the top, and if you like a crunchy top sprinkle a few extra coconut flakes or nuts on top.

7. Bake on the middle rack for about 50 to 60 minutes, checking at 50 minutes; the loaf is done when a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If the top is browning too fast tent loosely with foil after about 30 minutes.

8. Let the bread cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool further; for clean slices let it cool at least 30 minutes more, but its still great warm with butter.

9. For an optional glaze whisk 1/2 cup powdered sugar with 1 to 2 tablespoons reserved pineapple juice until pourable, then drizzle over the slightly cooled loaf. Quick tip: if you want extra flavor toast the coconut and nuts in a dry skillet for 2 minutes but watch they burn fast.

Equipment Needed

1. 9 by 5 inch loaf pan, well greased or lined with parchment for easy removal
2. Fine mesh sieve or strainer to drain and press the pineapple (dont skip this)
3. Large mixing bowl for the dry ingredients
4. Medium bowl for the wet ingredients and beating the eggs
5. Whisk for mixing and for the optional glaze
6. Rubber spatula or wooden spoon to fold the batter gently
7. Measuring cups and spoons plus a liquid measuring cup for oils and juices
8. Wire cooling rack and a toothpick or cake tester to check doneness

FAQ

Q: Do I really have to drain the crushed pineapple that well? A: Yes. If the pineapple is not drained and patted down the batter gets too wet and the loaf can be gummy. Drain in a sieve then press with paper towels or the back of a spoon until most of the liquid is gone. Save a tablespoon or two of the juice if you want to make the glaze.

Q: My bread came out dense what went wrong? A: Most likely overmixing or too much liquid. Stir the wet and dry just until combined, you will still see small streaks of flour. Also spoon and level the flour when measuring, do not pack it into the cup. If you used extra juice from the pineapple that can do it too.

Q: Can I swap the oil for butter or make this less sweet? A: Yes you can use melted butter in the same amount, it will give more flavor but a slightly firmer crumb. Want less sweet: use unsweetened shredded coconut, cut the granulated sugar by 1 4 and skip the glaze.

Q: How do I know when the loaf is done? A: Bake in a standard 9 by 5 inch loaf pan at 350 F for about 50 to 60 minutes. Insert a toothpick in the center, it should come out with a few moist crumbs but not raw batter. If the top browns too fast tent with foil for the last 15 minutes.

Q: Can I make this ahead or freeze it? A: Yes. The baked bread keeps at room temp wrapped for 2 to 3 days or in the fridge up to 5 days. For longer store in the freezer wrapped tightly up to 3 months. Thaw at room temp and refresh in a low oven for 10 minutes if you want.

Q: Any simple upgrades or tricks to make it better? A: Toast the shredded coconut and nuts briefly in a dry skillet for more flavor, fold them in at the end. If you want a quick glaze mix powdered sugar with a tablespoon of the reserved pineapple juice and add more juice a little at a time until it drips. Dont overwork the batter and bake it right away for the fluffiest loaf.

PINEAPPLE COCONUT QUICK BREAD Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser loaf, or use a gluten free 1:1 baking blend (make sure it contains xanthan gum) same amount.
Granulated sugar: use light brown sugar 1:1 for more moisture and caramel notes, or 3/4 cup honey for each cup sugar but reduce other liquids by 1/4 cup and lower oven temp by 25°F.
Eggs: replace each large egg with 1 tablespoon ground flax + 3 tablespoons water (let sit 5 minutes), or 1/4 cup unsweetened applesauce per egg for a vegan/softer crumb.
Vegetable oil: use melted coconut oil 1:1 for extra coconut flavor, or swap half or all with unsweetened applesauce 1:1 to cut fat (loaf will be a bit denser); melted butter 1:1 gives richer taste.

Pro Tips

– Drain the pineapple well, then spread it on paper towels and press to pull even more moisture out. If the batter looks too wet, toss the pineapple with a tablespoon of flour before folding it in so the loaf doesnt turn soggy.

– Measure flour by spooning into the cup and leveling off instead of scooping, that little extra flour makes the bread dense. Use room temp eggs and mix just until the big streaks are gone, overmixing will make it tough so stop early.

– Toast the coconut and nuts in a dry skillet until golden, let them cool, then fold in. Toasting gives a big flavor lift, and cooling stops them from melting into the batter and sinking to the bottom.

– Rotate the pan halfway through baking for even browning, and if the top is darkening too fast loosely tent with foil after about 30 minutes. Check doneness with a toothpick; a few moist crumbs are perfect, wet batter is not.

– Let the loaf cool at least 30 minutes before slicing and use a serrated knife with a gentle sawing motion for clean slices. For storing, wrap cooled slices individually and freeze flat so you can grab one later, or keep at room temp up to 3 days in an airtight container.

PINEAPPLE COCONUT QUICK BREAD Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I'm sharing my Pineapple Coconut Quick Bread made from pantry staples, a last-minute Mother's Day loaf featuring pineapple and shredded coconut.

Servings

servings

Calories

330

kcal

Equipment: 1. 9 by 5 inch loaf pan, well greased or lined with parchment for easy removal
2. Fine mesh sieve or strainer to drain and press the pineapple (dont skip this)
3. Large mixing bowl for the dry ingredients
4. Medium bowl for the wet ingredients and beating the eggs
5. Whisk for mixing and for the optional glaze
6. Rubber spatula or wooden spoon to fold the batter gently
7. Measuring cups and spoons plus a liquid measuring cup for oils and juices
8. Wire cooling rack and a toothpick or cake tester to check doneness

Ingredients

2 cups (250 g) all purpose flour
1 cup (200 g) granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup (120 ml) vegetable oil
1 tsp vanilla extract
1 (20 oz) can crushed pineapple, drained well (about 1 1/2 cups)
1 cup (85 g) sweetened shredded coconut
1/2 cup chopped pecans or macadamia nuts (optional)
1/2 cup powdered sugar (optional, for glaze)
1-2 tbsp reserved pineapple juice (optional, to thin glaze)

Directions

Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan well, or line it with parchment for easy removal.
Drain the 20 oz can of crushed pineapple very well in a fine mesh sieve, pressing or squeezing out as much juice as you can; reserve 1 to 2 tablespoons of that juice for the glaze if you plan to make it.
In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.
In a separate bowl beat 2 large eggs with 1/2 cup (120 ml) vegetable oil and 1 teaspoon vanilla extract until smooth.
Fold the drained crushed pineapple, 1 cup (85 g) sweetened shredded coconut and 1/2 cup chopped pecans or macadamia nuts (if using) into the wet mixture, then pour the wet into the dry and stir gently just until no big streaks of flour remain — dont overmix or the bread will get tough.
Pour the batter into your prepared loaf pan, smooth the top, and if you like a crunchy top sprinkle a few extra coconut flakes or nuts on top.
Bake on the middle rack for about 50 to 60 minutes, checking at 50 minutes; the loaf is done when a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If the top is browning too fast tent loosely with foil after about 30 minutes.
Let the bread cool in the pan for 10 to 15 minutes, then turn out onto a wire rack to cool further; for clean slices let it cool at least 30 minutes more, but its still great warm with butter.
For an optional glaze whisk 1/2 cup powdered sugar with 1 to 2 tablespoons reserved pineapple juice until pourable, then drizzle over the slightly cooled loaf. Quick tip: if you want extra flavor toast the coconut and nuts in a dry skillet for 2 minutes but watch they burn fast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.