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Pineapple Coconut Bread

Pineapple Coconut Bread

  • Author: Brian
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (10-12 slices) 1x
  • Diet: Plant-Based

Description

Pineapple Coconut Bread is a moist and flavorful tropical quick bread bursting with juicy pineapple and creamy coconut. Made with plant-based ingredients, it features a tender crumb and a perfect balance of natural sweetness and texture. Ideal for breakfast, snacks, or afternoon tea, this bread brings bright, sunny vibes and a delightful tropical twist to your kitchen.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup natural brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup shredded coconut (plant-based)
  • 1 tbsp natural gelling agent

Wet Ingredients

  • 1 cup chopped pineapple, drained
  • 1/2 cup plant-based yogurt
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract (natural)
  • 1 tsp vegetarian Worcestershire sauce (natural)

Instructions

  1. Preheat and prepare your pan Set your oven to 350°F (175°C) and grease a standard loaf pan with a bit of coconut oil or line it with parchment paper to prevent sticking.
  2. Mix dry ingredients In a large bowl, whisk together the all-purpose flour, natural brown sugar, baking powder, baking soda, shredded coconut (plant-based), and natural gelling agent until fully combined and evenly distributed.
  3. Combine wet ingredients In a separate bowl, blend the drained chopped pineapple, plant-based yogurt, coconut oil, vanilla extract (natural), and vegetarian Worcestershire sauce (natural) until smooth, ensuring some pineapple pieces remain for texture.
  4. Incorporate wet and dry Pour the wet mixture into the dry ingredients and stir gently just until moistened. Avoid overmixing to keep the bread tender and fluffy.
  5. Bake the bread Transfer the batter to the prepared loaf pan and smooth the top lightly. Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool and enjoy Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature to savor the moist, tropical delight.

Notes

  • Use fresh or well-drained pineapple to prevent sogginess.
  • Do not overmix the batter to avoid a tough texture.
  • Measure flour by fluffing with a spoon, then leveling for accuracy.
  • Start checking the bread at 50 minutes to prevent overbaking, as ovens vary.
  • Cool the bread completely before slicing for cleaner cuts.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of loaf)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: pineapple coconut bread, tropical bread, plant-based quick bread, dairy-free bread, moist quick bread

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