Easy Coconut Pineapple Bread

Easy Coconut Pineapple Bread is a delightful tropical treat that’s filled and topped with the sweet, juicy flavor of pineapple and the rich, nutty taste of coconut. It’s not heavy or overly sweet either. I think it’s a perfect summer or springtime loaf, and if you’re not a fan of coconut, feel free to omit it. It will still be undeniably delicious! If you’re looking for a light and airy dessert that’s not overly sweet, you’ve come to the right place.

When you make a moist and tender quick bread and pair it with the tropical flavors of pineapple and coconut, you get the perfect loaf. The addition of coconut just sends it over the top. I’ve really been in the mood for warm weather to arrive, and this dreamy bread reminds me of sunny days and beach vacations. Not a fan of coconut? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed:

• Mixing bowls
• Whisk
• Loaf pan
• Spatula
• Wire rack
• Toothpick

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut, plus extra for topping

Directions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan and set it aside.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another mixing bowl, combine the granulated sugar, brown sugar, and eggs. Whisk until well combined.
4. Add the vegetable oil, vanilla extract, and sour cream to the wet ingredients, mixing until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the crushed pineapple and shredded coconut until evenly distributed.
7. Pour the batter into the prepared loaf pan, spreading it out into an even layer. Sprinkle extra shredded coconut on top for added texture and flavor.
8. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove the bread from the oven and allow it to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, slice and serve your Easy Coconut Pineapple Bread as desired. Enjoy warm or at room temperature!

This Easy Coconut Pineapple Bread is perfect for any occasion, from breakfast to dessert. With its light, moist texture and tropical flavors, it’s sure to become a favorite in your baking repertoire. Enjoy the taste of summer in every bite!