Introduction
Welcome to a slice of tropical paradise right in your kitchen! This Pineapple Coconut Bread is not just any bread; it’s a delightful ode to sunny beaches and lush palm trees. With its moist texture and the perfect balance of sweet pineapple and chewy coconut, every bite transports you to a tropical island. Whether you enjoy it for breakfast, as a midday snack, or a dessert, this bread is sure to bring a smile to your face. Let’s dive in and create this slice of bliss together!
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded coconut
- 1 cup crushed pineapple, drained
- 1/2 cup unsweetened coconut milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan generously, ensuring a non-stick surface.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they are well combined, forming a lovely dry mixture.
- Gently stir in the shredded coconut, ensuring that it is evenly distributed throughout the flour mixture for that delightful chewiness in every bite.
- In another bowl, blend the crushed pineapple, coconut milk, vegetable oil, eggs, and vanilla extract. Mix until you achieve a smooth, luscious consistency.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Remember, a little bit of lumpiness is okay, as overmixing can lead to a dense loaf!
- Transfer the batter to the prepared loaf pan, smoothing the top gently with a spatula to create an even surface.
- Bake in your preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean — that’s your golden sign that it’s ready!
- Once baked, allow the bread to cool in the pan for about 10 minutes. Afterwards, carefully transfer it to a wire rack to cool completely, letting the enticing aroma fill your kitchen.
Notes or Tips
- For an extra touch, consider adding chopped walnuts or macadamia nuts to the batter for a delightful crunch.
- If you want to intensify the coconut flavor, use coconut extract in place of vanilla extract.
- This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for prolonged freshness.
Cooking Techniques
Making this Pineapple Coconut Bread is straightforward, and it’s all about mixing wet and dry ingredients without overworking the batter. Remember to always check your loaf around the 50-minute mark. Each oven is different, so your bread might take a little more or less time to bake.
FAQ
Can I use fresh pineapple instead of canned? Absolutely! Just be sure to finely chop and drain the fresh pineapple to avoid excess moisture.
Can I make this recipe vegan? Yes! You can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a plant-based milk for the coconut milk.
Conclusion
Now that you have your own recipe for Pineapple Coconut Bread, it’s time to enjoy the delightful flavors that this loaf brings to the table! Perfect for any occasion, this bread is sure to become a favorite in your home. So slice it up, slather on some butter or cream cheese, and savor the taste of the tropics with every mouthful. Happy baking!