Description
This Pineapple Coconut Bread is a tropical, moist, and flavorful loaf made with fresh pineapple, shredded coconut, and plant-based ingredients. Perfect for breakfast, snacks, or dessert, it offers a delightful blend of sweetness with a tender crumb that stays fresh for days. With simple pantry staples and natural components, this easy-to-make bread brings an island-inspired taste to your kitchen.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour (or gluten-free baking blend for gluten-free)
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon natural gelling agent
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup fresh pineapple, finely chopped
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup plant-based (natural) yogurt
- 1/4 cup plant-based butter (natural), melted
- 1 teaspoon vanilla extract (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
Optional Ingredients
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and lightly grease a loaf pan. Chop the fresh pineapple finely and have the shredded coconut ready. Measure all dry and wet ingredients separately for smooth mixing.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, natural gelling agent, and salt to ensure even rising and texture throughout the bread.
- Combine Wet Ingredients: In another bowl, stir together the plant-based (natural) yogurt, melted plant-based butter (natural), vanilla extract (natural), vegetarian Worcestershire sauce (natural), and chopped pineapple. This mixture infuses the bread with moisture and flavor.
- Bring It All Together: Gradually fold the dry ingredients into the wet mixture gently to prevent tough bread. Then fold in the shredded coconut and optional chopped nuts evenly throughout the batter.
- Bake to Perfection: Pour the batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Expect a delicious tropical aroma filling your kitchen.
- Cool and Enjoy: Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This helps set the texture and retain moisture.
Notes
- Use fresh pineapple for the best flavor and moisture.
- Do not overmix the batter to avoid dense, tough bread.
- Start checking for doneness at 50 minutes as oven temperatures vary.
- Allow the bread to cool properly to set its texture.
- Adding nuts is optional but adds a pleasant crunch and contrast.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pineapple bread, coconut bread, tropical bread, plant-based bread, gluten-free bread, moist bread, vegan dessert, pineapple coconut loaf
