Tropical Homemade Pineapple Coconut Bread

If you’re craving a bright and sunny treat that tastes like a tropical vacation, this Pineapple Coconut Bread belongs at the top of your baking list. This soft, ultra-moist loaf is filled with juicy crushed pineapple and tender coconut flakes, giving every slice a naturally sweet, rich flavor without needing complicated techniques or fancy equipment. It’s the perfect quick bread for breakfast, snacks, or even gifting during warmer seasons.

Why You’ll Love This Recipe

• Incredibly moist and soft thanks to pineapple juice baked right into the loaf.
• Naturally sweet & fragrant with real pineapple and coconut, no extracts needed.
• One-bowl recipe that comes together in minutes with pantry-friendly ingredients.
• Perfect year-round, especially in spring and summer when tropical flavors shine.
• Freezer-friendly, so you can bake ahead for quick breakfast slices.
• Beautiful presentation great for brunch tables, gifting, or sharing online.

Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Shredded coconut
• Crushed pineapple with juice (do not drain)
• Eggs
• Melted butter
• Vanilla extract

Step-by-Step Instructions

1. Preheat the oven to 350°F (180°C). Line a loaf pan with parchment or lightly grease it to prevent sticking.
2. Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut. This ensures even distribution and a lighter crumb.
3. Mix the wet ingredients. In a separate bowl, whisk the eggs, melted butter, vanilla extract, and crushed pineapple with all its juices. The juice keeps the loaf soft and flavorful.
4. Bring the batter together. Pour the wet ingredients into the dry ingredients and gently fold until combined. Avoid overmixing—stop as soon as there are no visible dry pockets.
5. Transfer to the loaf pan. Spread the batter evenly and smooth the top with a spatula.
6. Bake for 50–60 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool completely. Let the bread rest in the pan for about 10 minutes, then transfer it to a wire rack. Cooling fully helps the loaf slice neatly without crumbling.

Tips & Variations

• Use pineapple in juice, not syrup. This keeps the bread from becoming overly sweet.
• Add toasted coconut on top before baking for extra crunch and visual appeal.
• Swap the butter for coconut oil to amplify the coconut flavor even more.
• Fold in nuts such as macadamia or pecans for a bit of texture and richness.
• Add white chocolate chips to create a dessert-style loaf that pairs beautifully with the tropical flavors.
• Use a mix of whole wheat and all-purpose flour if you prefer a heartier loaf—½ cup whole wheat works great.

Storage & Freezer Instructions

• Store the loaf at room temperature in an airtight container for 3–4 days.
• Refrigerate for up to 1 week for extended freshness.
• Wrap individual slices or the entire loaf tightly in plastic wrap.
• Place the wrapped bread in a freezer-safe bag or container.
• Freeze for up to 2 months.
• Thaw overnight in the refrigerator or warm slices in the toaster for a quick breakfast.

Serving & Pairing Ideas

• Serve warm with butter, cream cheese, or coconut whipped cream.
• Pair with hot tea, iced coffee, or a vanilla latte.
• Add fresh pineapple or mango on the side for a tropical breakfast plate.
• Toast the slices lightly for a crisp exterior and tender interior.
• Drizzle with honey or a light citrus glaze for a dessert-style finish.

Frequently Asked Questions

Can I use fresh pineapple instead of canned crushed pineapple?

Yes, but you’ll need to finely chop it and include some of the juice to avoid drying out the loaf. Canned crushed pineapple gives the most reliable texture and moisture, but fresh pineapple works beautifully when chopped small and measured with its natural juices. Make sure not to add too much liquid, as it can make the loaf dense or cause uneven baking.

Why did my bread turn out dense or gummy?

This usually happens from overmixing the batter or adding too much pineapple juice. Quick breads need a gentle hand, once the wet and dry ingredients come together, stop mixing immediately. Also, make sure your baking powder is fresh, as older leavening won’t lift the bread properly.

Can I make this recipe dairy-free?

Absolutely. Replace the butter with melted coconut oil and ensure the rest of your ingredients are dairy-free. The coconut oil complements the tropical flavors and produces an equally moist loaf with a slightly richer coconut taste.

How do I prevent the top from browning too much?

If the top begins browning before the center is fully baked, tent the loaf loosely with foil during the last 15–20 minutes. This protects the crust while allowing the inside to finish baking evenly.

Ready to Make It?

This Pineapple Coconut Bread brings sunny flavor and comforting texture to any day of the year. Whether you’re baking for your family, gifting a homemade treat, or adding something beautiful to your Pinterest boards, this tropical loaf never disappoints. Take a moment to save this recipe so it’s easy to find the next time you’re craving something warm, sweet, and full of island flavor.

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