Pineapple Quick Bread Recipe

Ever find yourself craving something sweet and tropical that you can whip up in a cinch? This pineapple coconut bread is seriously about to become your new go-to comfort bake, packed with flavors that will have your taste buds doing the hula! 🌴🍍

I adore the delectable mixture of flavors in my Pineapple Quick Bread. The juicy sweetness of crushed pineapple melds perfectly with the nutty crunch of walnuts.

This sweet bread is balanced by not-too-sweet granulated sugar and a deliciously nutty touch from unsweetened shredded coconut. It’s a sweet treat for breakfast or anytime.

Pineapple Quick Bread Recipe Ingredients

• All-purpose flour: Provides structure and carbohydrates, forming the bread’s base.
• Granulated sugar: Adds sweetness and helps brown the crust.
• Unsweetened shredded coconut: Adds fiber and unique tropical flavor.
• Chopped walnuts (optional): Offer protein, healthy fats, and a satisfying crunch.
• Baking soda and baking powder: Leavening agents that make the bread rise and stay fluffy.
• Pineapple with juice: Adds natural sweetness, moisture, and a hint of tropical acidity.

Pineapple Quick Bread Recipe Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts (optional)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, with juice

How to Make this Pineapple Quick Bread Recipe

1. Set your oven to 350°F (175°C) and allow it to preheat. While it warms, take a 9×5 inch loaf pan and grease it.

2. In a big mixing bowl, combine the all-purpose flour, sugar, shredded coconut, walnuts (if using), baking soda, baking powder, and salt, and whisk together.

3. In another bowl, beat the eggs until light. Add in the oil, vanilla, and pineapple (with juice) and mix until combined.

4. Add the wet ingredients to the dry ingredients. Stir gently until combined. Don’t overmix; about 10 seconds of gentle stirring should do it. The batter will be a little lumpy, and that’s okay.

5. Transfer the batter into the ready loaf pan, making sure it is distributed evenly.

6. Put the loaf pan in the oven that has been preheated to the necessary temperature. Bake it for 50 to 60 minutes. To check if the bread is done, insert a toothpick into the middle and see if it comes out clean.

7. When finished, take the bread from the oven and allow it to cool in the pan for about 10 minutes.

8. When the bread has cooled a bit, move it to a wire rack to finish cooling.

9. Cut the bread and serve. Relish in the delectably moist and flavorful quick bread with pineapple.

10. Keep any surplus in a container without air at room temperature, and it will be safe for you to eat for up to 3 days.

Pineapple Quick Bread Recipe Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Mixing bowls (at least two)
4. Whisk
5. Measuring cups
6. Measuring spoons
7. Spatula or mixing spoon
8. Toothpick
9. Wire rack
10. Airtight container

FAQ

• Can I use fresh pineapple instead of canned?Fresh pineapple can certainly be used. Just make sure to crush it thoroughly and also include its juice so that the moisture in the bread is maintained.
• What can I use instead of vegetable oil?Vegetable oil can be replaced with the equal amount of melted coconut oil or unsweetened applesauce for a healthier alternative.
• Is it possible to make this bread without eggs?Every egg can be replaced with 1/4 cup of unsweetened applesauce, or you can use a flax egg (1 tablespoon of flax seed meal with 2.5 tablespoons of water).
• How should I store the pineapple quick bread?An uncut loaf can be kept at room temperature for up to 3 days if it is stored in an airtight container. After 3 days, your bread may begin to dry out or develop mold in warm, wet conditions. If you live somewhere warm and humid, you’ll want to refrigerate the bread after the 3-day mark to keep it fresh for a few extra days. You can also freeze the bread if you aren’t planning to eat it within a week. Just seal it tightly and keep it in a freezer-safe container.
• Can I omit the shredded coconut?You can certainly leave out the shredded coconut if you don’t want it in there. The bread will be just as tasty without it. It seems like a silly thing to say, but you know how some dishes call for an ingredient that you think is totally unnecessary? Well, the coconut is not one of those ingredients. It adds a nice layer of flavor and texture that you can’t get any other way.
• Is there any dairy in this recipe?No, the recipe does not contain any milk, butter, or other dairy ingredients, making it completely dairy-free.

Pineapple Quick Bread Recipe Substitutions and Variations

1 1/2 cups of all-purpose flour: To achieve a different flavor and also to increase fiber content, use 1 1/2 cups of whole wheat flour instead.
1 cup granulated sugar.
Use 1 cup coconut sugar for a natural sweetener with a hint of caramel flavor.
1/2 cup unsweetened shredded coconut: Substitute with 1/2 cup almond flour for a different texture and an equally delicious slightly nutty taste.
1/2 cup minced walnuts (optional): Replace with 1/2 cup minced pecans, or omit for a version without nuts.
1/2 cup vegetable oil: Substitute 1/2 cup melted coconut oil for the vegetable oil, and you will not taste the coconut in the final product. Coconut oil has a faint tropical flavor; the key here is to use refined coconut oil, which has no flavor, instead of virgin coconut oil, which does have a pronounced coconut flavor. If you prefer, you can also use palm oil in place of the melted coconut oil.

Pro Tips

1. Toasting the Coconut: For enhanced flavor, try toasting the shredded coconut before adding it to the dry ingredients. Spread it on a baking sheet and bake at 350°F (175°C) for about 5 minutes, or until golden and fragrant, keeping a close eye on it to prevent burning.