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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!
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?
It 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
First, as always, gather all your ingredients, so you know you have everything you need.
Drain the pineapple (save the juice for later).
Mix 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!
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.
Bake and when done, remove from oven and allow to cool in pan for a bit.
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.
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.
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.
Let’s look at these breads up close, so you can see what I did. The first is buck nekkid. Au natural, like God intended.
Then 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.
And this is chopped walnuts.
And here we have ground nutmeg. Again, it’s a small clue to one of the subtle flavors of the bread.
Then 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.)
And 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!
Wait. Let’s take one more little look at my fancy bread. OK, NOW let’s go!
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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- (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.)
- 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.
- Leave them naked (they're great that way!), or frost with a bit of simple frosting (recipe follows).
- 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.
- Makes 6 mini loaves
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious
Pin the image below for Pineapple Coconut Quick Bread to your Pinterest board to save this recipe
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. {affiliate link} 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.
Want to see my other recipes for spring sweets?
Vegan Chocolate Loaf Cake (Small Batch)
Lemon Shortbread with Sprinkles (Small Batch)
No-Cook Candied Kumquats (Small Batch)
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
E-mail me: Dorothy.Reinhold@gmail.com
{ 16 comments… read them below or add one }
You’ve got table salt listed twice, is this a typo?
N,
Yes, thank you for catching that, it was a typo. I like to add the salt with the wet ingredients, so it has a chance to fully incorporate. So I have corrected the recipe to list it only once, where I intend it to be added. Thank you so much for telling me!
Very good flavor and texture. Used 4T butter and 4T coconut milk because I had a can opened. Reduced sugar to 1/2 Cup.
Catherine,
Glad you enjoyed it! Thanks for letting me know your tweaks. I will try them next time!
I don’t use white sugar could you use honey maple syrup or maybe coconut sugar?
Tina,
I don’t think you can use honey or maple syrup (liquid sweeteners) as a straight 1-for-1 substitution for a dry sweetener like sugar. You would have to look up what other changes you would have to make in the recipe; try a reputable baking site like King Arthur Flour. Try this article to answer how to do it: https://www.kingarthurbaking.com/blog/2017/08/18/baking-with-liquid-sweeteners I am not sure if coconut sugar is the same sweetening power as granulated sugar. If it is, I would guess you could try subbing that (dry sweetener for dry), but I haven’t done it so I don’t know for certain. I am of the “try it and see” school of thought, so I would be tempted to make half the recipe and try it with coconut sugar and see if you like the result. Hope that helps!
I love pineapple and coconut flavor. I am so curious to try them together!
This looks amazing and so yummy! My kids are going to love this! So excited to make this bread!
This looks right up my alley! I love that it’s quick too! Thanks, definitely trying this one!
So quick and tasty! Perfect for summer
This is bread fantastic! Such a great mix of textures and flavors, everyone in the family loved it.
Will this recipe work making it as one large loaf (I.e., in a regular size loaf pan)?
Gail,
I’m sure it will! You will have to bake it longer. Perhaps check at 45 minutes (just guessing).
What a great treat to put you in the mood for summer! Pretending to be on a tropical island with every bite.
In the ingredient list, the 20 oz can of pineapple is listed twice. Is this a typo?
Shirley,
Thank you for catching that. I will correct in the recipe. No, it is only 1 20-ounce can of pineapple. I appreciate you!