Description
A delightful recipe for Tropical Pineapple Coconut Bread that combines the sweetness of pineapple and coconut for a tropical treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened coconut milk (or regular milk)
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together the coconut milk, vegetable oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the crushed pineapple and shredded coconut until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, mix in 1/2 teaspoon of almond extract or a handful of chopped nuts.
- Serve with a spread of cream cheese or butter for a delicious breakfast or snack option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg