Description: A tropical twist on a classic quick bread, this recipe combines the sweet tang of pineapple with the rich, nutty flavor of coconut. This bread is incredibly moist, tender, and bursting with tropical flavors, making it the perfect treat for breakfast, brunch, or a sweet afternoon snack. The simple ingredients and straightforward instructions make it a breeze to bake, even for novice bakers. Enjoy a slice of sunshine with every bite!
Ingredients:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons coconut extract
- 1 (8 oz) can crushed pineapple, do not drain
- 1 ½ cups sweetened shredded coconut, divided
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal after baking. This ensures the bread doesn’t stick to the pan and makes cleanup much easier. Set the prepared pan aside.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps to distribute the baking powder and salt evenly throughout the flour, ensuring a uniform rise and consistent flavor in the baked bread. Set the bowl aside.
Step 3: In a large mixing bowl, beat together the softened unsalted butter, softened cream cheese, and granulated sugar using an electric mixer until the mixture is light and fluffy. This step is crucial for creating a tender crumb in the bread. Creaming the butter, cream cheese, and sugar together incorporates air into the batter, resulting in a lighter texture.
Step 4: Add the large eggs, vanilla extract, and coconut extract to the butter mixture and beat until smooth. Be sure to incorporate each egg fully before adding the next one. The vanilla and coconut extracts enhance the overall flavor profile of the bread, adding a delightful aroma and a hint of tropical essence.
Step 5: Gradually add the flour mixture to the wet ingredients, beating until just well combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough bread. Once the flour is incorporated, gently fold in the crushed pineapple (do not drain) and 1 cup of sweetened shredded coconut. Folding ensures that the pineapple and coconut are evenly distributed throughout the batter without deflating the batter.
Step 6: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the top of the batter with the remaining ½ cup of shredded coconut. This adds a lovely toasted coconut flavor and a visually appealing touch to the finished bread.
Step 7: Tent the pan loosely with foil, leaving room for the bread to rise and to prevent the coconut from burning. The foil acts as a shield, protecting the top of the bread from excessive browning while allowing the inside to bake fully.
Step 8: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. The baking time may vary depending on your oven, so it’s essential to check the bread’s doneness with a toothpick. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again.
Step 9: Let the bread cool completely in the pan before slicing and serving. Cooling the bread completely allows it to set properly, making it easier to slice and prevents it from becoming gummy.
Why You Will Love This Recipe
This Pineapple Coconut Quick Bread is more than just a simple recipe; it’s an experience. You will adore this recipe because of its delightful combination of flavors and its incredibly moist texture. The tropical notes of pineapple and coconut create a sweet escape with every bite. It’s incredibly easy to make, requiring minimal effort and basic ingredients, making it perfect for a quick baking project. The aroma that fills your kitchen as it bakes is simply irresistible, promising a treat that is as delightful to smell as it is to eat. Plus, it’s versatile! Enjoy it for breakfast, brunch, or as a sweet snack any time of day. Whether you’re an experienced baker or just starting, this quick bread is sure to become a favorite.
Serving Suggestions:
- Serve slices warm with a pat of butter or cream cheese for breakfast or brunch.
- Enjoy a slice alongside a cup of coffee or tea for an afternoon treat.
- Toast slices lightly and top with whipped cream and fresh pineapple chunks for a decadent dessert.
- Serve with a scoop of vanilla ice cream for an extra special treat.
- Pair with a tropical fruit salad for a refreshing and balanced meal.
Tips:
- Ensure that your butter and cream cheese are at room temperature for easy creaming.
- Do not overmix the batter, as this can result in a tough bread.
- If the top of the bread starts to brown too quickly, cover it loosely with foil.
- Let the bread cool completely before slicing to prevent it from crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For an extra layer of flavor, consider adding chopped macadamia nuts or a sprinkle of toasted coconut flakes.
- If you don’t have coconut extract, you can substitute it with an equal amount of rum extract for a similar tropical flavor.
- For a dairy-free version, use plant-based butter and cream cheese alternatives.
- Add a glaze by whisking powdered sugar with pineapple juice or coconut milk and drizzling over the cooled bread.
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 5 minutes – 1 hour 15 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.)
- Calories: Approximately 250-300 per slice
- Protein: Approximately 3-4 grams per slice
- Sodium: Approximately 150-200 mg per slice
Conclusion
This Easy Pineapple Coconut Quick Bread is a delightful treat that brings a taste of the tropics to your kitchen. Its simple preparation and the harmonious blend of sweet pineapple and rich coconut make it a surefire hit for any occasion. Whether you’re baking for a casual brunch, a family gathering, or simply to satisfy your sweet tooth, this bread is guaranteed to impress. The moist texture and aromatic flavors are sure to leave everyone wanting more. So, gather your ingredients and bake up a slice of sunshine today!
Questions and Answers About This Recipe
- Can I use fresh pineapple instead of canned crushed pineapple?
- Yes, you can use fresh pineapple. Make sure to finely chop it and measure out about 8 ounces (1 cup) of the chopped pineapple. Be sure to drain any excess juice to prevent the bread from becoming too soggy.
- Can I reduce the amount of sugar in this recipe?
- Yes, you can reduce the sugar by about 1/4 cup without significantly affecting the texture of the bread. However, keep in mind that reducing the sugar may slightly alter the overall sweetness and moisture of the bread.
- Can I freeze this bread?
- Absolutely! To freeze the bread, let it cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. You can also slice the bread before freezing and wrap the slices individually for easy portioning. The bread can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
- What can I use if I don’t have coconut extract?
- If you don’t have coconut extract, you can substitute it with an equal amount of rum extract for a similar tropical flavor. Alternatively, you can add a tablespoon of coconut rum to the batter. If you don’t have either, you can omit the extract altogether, but the coconut flavor will be less pronounced.
- Can I make this recipe into muffins instead of a loaf?
- Yes, you can! To make muffins, line a muffin tin with paper liners or grease it well. Fill each muffin cup about 2/3 full. Bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on the size of your muffin tin, so keep an eye on them.
