Not as sweet as Pineapple Upside Down Cake, but just as delicious, this Pineapple Bread will be a great treat in the morning alongside your cup of coffee.
The toasted coconut on the top helps you feel like you’re in the tropics, too! Pineapple and Coconut together are a match made in quick bread heaven.
Have you ever had Pineapple Bread?
If you haven’t tasted it before, you’re not alone. Believe it or not, I hadn’t tried pineapple bread either until I’d made this one.
I like pineapple a lot so it’s surprising to me that it took me this long to try my hand at a pineapple quick bread. And the best part of it was that I fell in love with it, too.
I made this on day 259 of my original 365 Days of Baking, so I thought it was about time that I made it again and updated the pictures. And it was just as delicious as I’d remembered!
The text below is from the original post with a few updates. Enjoy!
SAVE THIS PINEAPPLE BREAD TO YOUR FAVORITE PINTEREST BOARD!
The other day when I made the Toasted Coconut Chicken Bites with Pineapple Salsa I thought to myself, “Self, you love pineapple. The Pineapple Upside Down Cake was delicious and that’s the only thing you’ve made with pineapple besides the chicken.”
I started thinking about all the other possibilities for baking and cooking with pineapple.
Then it came to me.
“LET’S MAKE BREAD!!” I thought. I make bread quite a bit but I’d never thought to put pineapple in my quick bread.
“Bananas go in bread. Lemons, carrots, and zucchini go in bread, why not pineapple?!”
Of course, it’d already been done. But that’s ok, it didn’t mean I couldn’t try my hand at it. I started looking for inspiration from some of my favorite blogs.
In just a little more than an hour I had a fresh loaf of heavenly smelling bread cooling on my counter.
The finished loaf of this pineapple quick bread did not disappoint. It is perfectly moist and full of sweet pineapple flavor with a crisp layer of coconut on the crust.
The pieces of pineapple bursting with juiciness in each bite made this bread extra delicious.
Pineapple Bread Recipe
I used canned pineapple tidbits in this recipe for convenience and ease. A quick bread batter made from butter, eggs, sugar and flour is made even more moist and flavorful with the addition of Greek yogurt.
After straining the canned pineapple for a few minutes, I folded the fruit pieces into the batter and poured the whole thing into a loaf pan.
A sprinkle of freshly toasted coconut on top added the finishing touch before the loaf went into the oven. As it baked, it filled my kitchen with the mouth-watering aroma of tropical fruit delights.
The toasted coconut flakes on top of this bread add such a wonderful texture and taste.
Toasting your own coconut flakes is so much easier than many people think! If you can turn on the oven, you can toast coconut.
Simply spread the unsweetened coconut flakes in an even layer on a rimmed baking sheet lined with parchment paper. Bake the coconut for 5 to 10 minutes stirring after the first five minutes.
Keep a close eye on the coconut so it doesn’t burn. The coconut flakes are ready when they’re golden (not brown) in color.
Pineapple Bread is one of my new favorite quick bread recipes and I’ll definitely be making it again! It’s perfect for breakfast, dessert or as an afternoon snack.
Quick breads always put a smile on my face. They’re so, well, quick to make and can be served just about any time of day.
I have tons of favorite quick bread recipes but banana bread probably gets the most attention. I love a slice of Blueberry Banana Bread with a steaming hot cup of coffee first thing in the morning!
Not to mention Double Chocolate Banana Bread which is a surefire way to satisfy your chocolate cravings and your quick bread cravings all in one go.
I recommend thinking beyond the banana when it comes to quick breads, if you tend to make the same recipes over and over. Pineapple Bread is a great way to shake up your usual quick bread routine.
Just like this Pineapple Bread, I often come up with new quick bread recipes when I have a lot of a single ingredient I want to use in a different way. Protein rich Quinoa Banana Bread was born when I had both quinoa and an extra ripe bunch of bananas.
Now that I know how delicious Pineapple Bread is, I have a feeling I’ll be buying canned pineapple even more regularly.
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Having a lot of pineapple on hand is never a bad thing in my book. If you like this Pineapple Bread, or if you’re like I was and thinking, “Why don’t I bake with pineapple more often?!” I’ve got you covered.
Grilled Pineapple with brown sugar and rum is a simple and perfect dessert that can be served all kinds of ways. (Like most desserts, I really like it with a scoop of ice cream.)
If you like pineapple in your drinks, be sure to check out one of my most popular recipes, Pina Colada Milkshakes! It’s got all the tropical goodness of pineapple and coconut, plus ice cream so it’s no wonder everyone loves it.
For a sweet drink that’s good for you, too, you’ll want to get Pineapple Coconut Silk Smoothies going in your blender ASAP.
What’s your favorite way to cook or bake with pineapple?
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 cup Greek yogurt
- 1 20 oz. can pineapple tidbits
- 1/2 cup unsweetened coconut toasted
- Preheat oven to 300 degrees F. Spread coconut in a single layer onto a rimmed baking sheet lined with parchment paper. Bake for approximately 5-10 minutes, checking and stirring after 5 minutes. Coconut will be finished when it is golden in color, but be careful not to burn.
- Increase oven temperature to 350 degrees F.
- Pour pineapple into a fine mesh sieve placed over a medium bowl. Allow pineapple to drain as completely as possible, about 10 minutes.
- Generously butter and flour a 9 X 5 loaf pan.
- In a small bowl, combine flour, baking soda, and salt; set aside.
- In a mixing bowl fitted with a paddle attachment, cream butter and sugar until light and fluffy. This should take about 5-7 minutes.
- Add eggs, one at a time, incorporating each completely before adding the next.
- Alternately add the flour and the Greek yogurt, beginning and ending with the flour.
- Mix the final bit of flour in until just combined.
- Fold pineapple into batter.
- Pour into prepared loaf pan.
- With a rubber spatula, smooth the top and sprinkle toasted coconut on top.
- Bake for 30 minutes, cover bread with foil, and bake for another 30-40 minutes for a total baking time of 60-70 minutes.
- Cool bread in pan for 20 minutes and remove from pan.
Just in case you thought I nailed every recipe perfectly the first time, here’s a peek inside the process.
The picture below is from the original post, the first time I made pineapple bread. The loaf smelled so good I got a little too eager to remove it from the pan and slice it.
Bread makes everyone happy! From the ecstatic experience of taking a bite of warm bread fresh from the oven, to the fun of playing with different ingredients and add-ins, there’s nothing better than homemade bread.
If you like this Pineapple Bread recipe, then you’ll enjoy…
It was so moist because of the yogurt and the pineapple in it definitely reminded me of that Pineapple Upside Down Cake.