Pineapple Coconut Quick Bread

by Dorothy Reinhold on March 26, 2021


Print This Post Print This Post Pineapple Coconut Quick Bread is the easy, tropical treat that you want for breakfast, tea time or even dessert. Slightly sweet and satisfying, with crunchy walnuts and fragrant coconut inside, it checks all the boxes. Make it in tiny loaves and you'll have some to give away AND some for you! 

Pineapple Coconut Quick Bread is the easy, tropical treat that you want for breakfast, tea time or even dessert. Slightly sweet and satisfying, with crunchy walnuts and fragrant coconut inside, it checks all the boxes. Make it in tiny loaves and you’ll have some to give away AND some for you! 

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

If you love coconut, and you love pineapple, this is absolutely the quick bread for you. See the cut bread above? Look at all those luscious coconut threads and pineapple bits. When you know, you know, right?

Pineapple coconut Quick Bread cut openIt is lightly sweet, with crunchy walnuts and fragrant coconut stuffed inside, along with plenty of little bits of pineapple. Quick breads are easy, too, since there is no complicated yeast situation to maneuver. They rise from eggs, baking powder and baking soda commingling with an acid (pineapple, in this case). The chemical reaction causes it to rise when heated (baked in the oven), resulting in light, airy loaves (rather than the dense hockey pucks you would have if you added no leaveners).  

How to make Pineapple Coconut Quick Bread

Ingredients for Pineapple Coconut Quick Bread on a white marble counterFirst, as always, gather all your ingredients, so you know you have everything you need.

Pineapple draining in a mesh drainer into a glass measuring cup on a white counterDrain the pineapple (save the juice for later).

Curdled mixture with pineapple, on a white spoon in a silver mixer bowlMix the butter, sugar, eggs and then add the pineapple, vanilla and salt. When you add the pineapple, the mixture will curdle. Do not panic; this is normal!

Line the wells with parchment and leave an overhang

Scoop the batter into the prepared mini loaf pan, which you have lined with parchment. The 2 long sides of the pan have parchment overhang, which you will use as “handles” to lift the loaves out after baking.

6 Baked loaves in the silver mini loaf pan on a wire rack

Bake and when done, remove from oven and allow to cool in pan for a bit.

6 Pineapple Coconut Quick Bread baked loaves cooling on a wire rack on a white marble counter

Then remove from pan, using parchment handles, and allow loaves to fully cool on a wire rack. This will prevent the bottoms from getting soggy from natural condensation in the pan.

Stir together the icing in the little bowl

Mix up the icing/frosting in a little bowl, by hand, if you don’t want to have naked loaves. We’re using a bit of the reserved pineapple juice.

6 loaves of Pineapple Coconut Quick Bread baked and iced

Most of the time I leave them naked, but today, I have frosted them and decorated them, just for you. I would have to turn in my food blogger credential if I didn’t. You understand.

Baked and unfrosted loafLet’s look at these breads up close, so you can see what I did. The first is buck nekkid. Au natural, like God intended.

Frosted with coconut as decorationThen I decided to use some of the ingredients that went into the bread to decorate the top, to give clues, so this is shredded coconut.

Frosted with chopped walnuts on topAnd this is chopped walnuts.

Frosted with ground nutmeg on topAnd here we have ground nutmeg. Again, it’s a small clue to one of the subtle flavors of the bread.

Vintage Rose Gold Sprinkle Mix on topThen since I had 2 more loaves, I branched out to sprinkles, my spirit animal. (I know someone will ask, so these are Vintage Rose Gold Sprinkle Mix by Sprinklepop.)

Glittery Sugar on topAnd this is coarse sugar (Glittery Sugar by Sprinklepop). One of my readers accused me of having a sprinkles addiction. He’s not wrong.

All right, I think we’re ready. Turn on the oven and let’s go!

Simple Pineapple Coconut Quick Bread with frosting and sprinkles on a white marble counter

Wait. Let’s take one more little look at my fancy bread. OK, NOW let’s go!

Pineapple Coconut Quick Bread

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Yield: 6 mini loaves

Pineapple Coconut Quick Bread

Pineapple Coconut Quick Bread is the easy, tropical treat that you want for breakfast, tea time or even dessert. Slightly sweet and satisfying, with crunchy walnuts and fragrant coconut inside, it checks all the boxes. Make it in tiny loaves and you'll have some to give away AND some for you! 

Ingredients

  • 1 (20-ounce) can crushed pineapple in juice
  • 1 stick unsalted butter (that's 8 tablespoons or 1/2 cup), at room temperature
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon table salt
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded sweetened coconut
  • Garnish: frost if you like, and decorate with sprinkles, chopped walnuts, shredded coconut, if you like

Directions

  1. Heat oven to 350F degrees. Line the wells in the mini loaf pan with parchment, allowing the parchment on the 2 long sides to overhang. These will be used as "handles" to lift the tiny cakes out of the pan easily once they are baked. Set pan aside.
  2. First, set your pineapple to drain. Let it drain while you work on the rest of the recipe. Make sure the pineapple is drained well and you press it once or twice (but it doesn't need to be pressed completely dry as a bone). Save the juice for later.
  3. In the bowl of an electric mixer, cream the butter and sugar until it looks light and fluffy. Add eggs and beat. Add pineapple, vanilla and salt. Mix well; it will look curdled, which is just fine! Don't panic.
  4. In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, walnuts and coconut. Add the dry mixture to the wet mixture, and stir just until mixed. Don't overmix or you will develop the gluten and your bread will turn out too rubbery.
  5. Scoop the batter into the 6 wells in the mini loaf pan. Bake for 25 minutes. If you test it with a wooden pick or cake tester, it will emerge with dry crumbs but no wet batter.
  6. (TO BAKE IN MINI LOAF FOIL PANS: If you want to bake this in the slightly larger foil mini loaf pans you can buy in the grocery store (5 1.2x3 inches), it will fill 3 of them. Spray with non-stick cooking spray if you like, and bake 35-40 minutes.)
  7. Remove from oven and allow to cool in the pan for 10-ish minutes, and then use the parchment handles to remove the loaves from the pan. Set them on a wire rack to cool completely.
  8. Leave them naked (they're great that way!), or frost with a bit of simple frosting (recipe follows).
  9. SIMPLE ICING/FROSTING: 3/4 cup powdered sugar, tiny pinch of table salt, 2 tablespoons melted butter, 2 teaspoons pineapple juice. Stir together briskly in a small bowl. Spread onto mini loaves and then decorate the loaves by spreading with the icing and then decorate each loaf as you like, with sprinkles, some chopped walnuts, some shredded coconut, etc.
  10. Makes 6 mini loaves

Notes

Recipe source: Dorothy Reinhold | Shockingly Delicious

https://www.shockinglydelicious.com/pineapple-coconut-quick-bread/

pin this please!Pin the image below for Pineapple Coconut Quick Bread to your Pinterest board to save this recipe

Pineapple Coconut Quick Bread collage of 2 photos

Sponsor products used in this recipe for Pineapple Coconut Quick Bread

In this recipe, I’ve used a 6-cup mini loaf baking pan from Circulon. I baked not only this batch of quick breads, but several other batches of bread in this pan, and I found it quite sturdy, easy to handle, and even heating. It’s made of carbon steel, with a PROA-free nonstick surface. The bottoms of the 6 loaf cups have raised circles for easy release of baked goods, and quick cleanup.

I also used Dixie Crystals sugar, a high-quality pure cane sugar.

It’s Spring Sweets Week!

Welcome to #SpringSweetsWeek 2021, hosted by Heather from Hezzi-D’s Books and Cooks! With the weather warming up and flowers beginning to bloom, let’s celebrate with spring sweets and a fun giveaway! This year 24 food bloggers from around the country are sharing over 100 sweet recipes, so say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages. Our #SpringSweetsWeek sponsors are helping us give away great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity.  We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win, below.

Saturday #SpringSweetsWeek Recipes

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Want to see my other recipes for Spring Sweets Week?

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Lemon Shortbread with Sprinkles piled on a white plate on ShockinglyDelicious.com

Lemon Shortbread with Sprinkles (Small Batch)

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No-Cook Candied Kumquats (Small Batch)

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