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Pineapple Coconut Bread

Pineapple Coconut Bread

  • Author: Marcus
  • Total Time: 65-75 minutes
  • Yield: 1 loaf (8-10 slices) 1x
  • Diet: Gluten Free

Description

This Pineapple Coconut Bread is a moist and flavorful quick bread bursting with tropical flavors from fresh pineapple and shredded coconut. Made entirely with plant-based ingredients, it offers a tender crumb and naturally sweet taste that is perfect for breakfast, snacking, or sharing at any occasion. The recipe is simple and versatile, suitable for bakers of all skill levels and easy to customize with your favorite mix-ins or dietary preferences.

Ingredients

Scale

Fresh Ingredients

  • 1 cup fresh pineapple, drained and chopped
  • 1/2 cup shredded coconut (natural)

Dry Ingredients

  • 1 3/4 cups all-purpose flour (or gluten-free all-purpose flour blend for gluten-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup brown sugar (natural)

Wet Ingredients

  • 3/4 cup plant-based milk
  • 1/3 cup vegetable oil
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon vanilla extract (natural)
  • 1/2 teaspoon natural gelling agent

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease a loaf pan to ensure easy removal. Drain fresh pineapple thoroughly to avoid excess moisture, and measure out all your ingredients to keep the baking process smooth and enjoyable.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, shredded coconut, and brown sugar (natural). This blend sets the foundation for your bread’s tender crumb and well-balanced rise.
  3. Mix Wet Ingredients: In a separate bowl, blend the plant-based milk, vegetable oil, apple cider vinegar (natural), vanilla extract (natural), vegetarian Worcestershire sauce (natural), and the natural gelling agent until smooth. This mixture keeps the bread moist and flavorful.
  4. Bring It All Together: Slowly pour the wet ingredients into the dry mixture and stir gently until just combined. Fold in the fresh pineapple pieces carefully to distribute fruity goodness without overmixing the batter.
  5. Bake the Bread: Pour your batter into the prepared loaf pan and bake at 350°F (175°C) for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The aroma in the kitchen will be irresistible by this point!
  6. Cool and Enjoy: Let the Pineapple Coconut Bread cool in the pan for 10 minutes before transferring it to a wire rack. This gentle cooling step helps maintain moisture and structure for each perfect slice.

Notes

  • Use freshly grated coconut and ripe pineapple to maximize flavor and texture.
  • Stir batter gently to avoid a dense, tough crumb.
  • Drain excess pineapple juice well to prevent soggy bread.
  • Use an oven thermometer to ensure accurate baking temperature.
  • Use natural vanilla extract for the best aroma and authentic flavor.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 slice (1/10th of loaf)
  • Calories: 180
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: pineapple coconut bread, tropical bread, plant-based quick bread, vegan bread, gluten-free pineapple bread, moist quick bread, breakfast bread

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