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Pineapple Coconut Bread

Pineapple Coconut Bread

  • Author: David
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 8 slices) 1x
  • Diet: Plant-based, Gluten Free option available

Description

This Pineapple Coconut Bread combines the tropical sweetness of fresh pineapple and coconut flakes with a moist, tender crumb created using plant-based ingredients and a natural gelling agent. Perfect for breakfast, snacks, or dessert, this flavorful bread is easy to make and ideal for various dietary preferences.

Ingredients

Scale

Fruit and Texture

  • 1 cup fresh pineapple, drained and chopped
  • 1/2 cup coconut flakes

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten free)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon natural gelling agent
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup plant-based butter, softened
  • 3/4 cup natural brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon apple cider vinegar

Instructions

  1. Prepare the Pineapple and Coconut: Drain any excess juice from the fresh pineapple to avoid sogginess. Gently mix the pineapple pieces with the coconut flakes in a bowl and set aside while you prepare the wet and dry ingredients.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, natural gelling agent, and salt to ensure an even texture and good rise.
  3. Cream Butter and Sugar: Use a hand mixer or stand mixer to cream the plant-based butter with the natural brown sugar until the mixture is light and fluffy, incorporating air to keep the bread tender and moist.
  4. Combine Wet Ingredients: Beat in the eggs, vanilla extract (natural), and apple cider vinegar. These ingredients provide moisture, flavor, and help activate the baking powder for lift.
  5. Fold Dry Ingredients and Pineapple Mixture: Gradually fold the dry flour mixture into the wet ingredients, taking care not to overmix. Gently fold in the pineapple and coconut mixture last to ensure even distribution without breaking down the fruit.
  6. Bake to Perfection: Pour the batter into a greased loaf pan and bake in a preheated oven at 350 degrees Fahrenheit for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool before slicing.

Notes

  • Drain the pineapple well to prevent the bread from becoming too moist or mushy.
  • Gently fold ingredients instead of overmixing to keep the bread light and fluffy.
  • Use fresh pineapple and natural coconut flakes for the best flavor and texture.
  • Check your oven temperature with a thermometer for consistent baking results.
  • Allow the bread to cool completely in the pan before slicing to maintain its shape and texture.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: pineapple bread, coconut bread, tropical bread, plant-based bread, moist bread, gluten free bread, breakfast bread, vegan option

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