Introduction
Oh my goodness, get ready for a little slice of sunshine! This Easy Pineapple Coconut Quick Bread just screams tropical getaway, even if you’re just relaxing in your own kitchen. Remember those lazy summer days, or maybe a special trip where every bite felt like paradise? This bread brings all those good vibes right to you.
What I love most about this recipe is how incredibly simple it is to whip up. It’s called a “quick bread” for a reason – no yeast, no kneading, just pure, easy deliciousness. It comes together with minimal fuss and fills your home with the most amazing aroma. Trust me, this is one you’ll come back to again and again!
Why You’ll Love This Recipe
- Fast: Seriously quick to mix up, perfect for when a sudden craving hits!
- Easy: If you can stir, you can make this bread. Simple ingredients, straightforward steps (once you have them!).
- Giftable: Wrap up a loaf or mini loaves for friends, neighbors, or teachers. It’s a gift from the heart (and the tropics!).
- Crowd-Pleasing: The sweet, moist combination of pineapple and coconut is a guaranteed hit with everyone!
Ingredients
Gather your goodies! Here’s what you’ll need to make this taste of sunshine:
- 1 ¼ cups all-purpose flour: Just your standard flour works perfectly here.
- 1 teaspoon baking powder: Our leavening agent, helping the bread rise beautifully.
- ¼ teaspoon salt: A little pinch to balance the sweetness and enhance the flavors.
- ½ cup unsalted butter, room temperature: Make sure it’s soft enough to easily cream with the sugar and cream cheese. This is key for texture!
- 4 oz cream cheese, room temperature: Adds incredible richness and moisture. Like the butter, make sure it’s soft.
- ⅔ cup granulated sugar: Provides sweetness and helps with browning and moisture.
- 2 large eggs: Room temperature is best here too! They bind everything together.
- 1 tablespoon vanilla extract: Classic flavor enhancer that complements everything.
- 2 teaspoons coconut extract: This really boosts that tropical coconut punch! Don’t skip it if you can help it.
- 1 (8 oz) can crushed pineapple, do not drain: The star! Using the juice keeps the bread super moist and infuses it with pineapple flavor.
- 1 ½ cups sweetened shredded coconut, divided: We’ll use most of this in the bread, but save some for the top for an extra lovely flourish.
How to Make It
Oh, I am just itching to share the step-by-step magic of bringing these ingredients together! Unfortunately, the detailed instructions for this specific recipe weren’t included here. To bake this delicious Quick Bread, you’ll need those clear steps guiding you on how to mix the dry and wet ingredients, incorporate the pineapple and coconut, and bake it to golden perfection. Please refer to the full recipe instructions to complete this section!
Once you have the instructions, you’ll find it’s typically a simple process involving creaming butter, cream cheese, and sugar, adding eggs and extracts, combining dry ingredients, mixing the wet and dry, and finally folding in that yummy pineapple and coconut before baking.
Substitutions & Additions
Want to play around a little? Here are some ideas:
- Nuts: Add ½ cup chopped pecans or macadamia nuts to the batter with the coconut for extra crunch.
- Other Fruit: While pineapple is key, you could try adding a handful of dried cranberries or chopped dried mango for a different twist.
- Glaze: A simple glaze made with powdered sugar and a little pineapple juice or coconut milk drizzled over the cooled bread would be divine.
- Spice: A pinch of nutmeg or cardamom could add a lovely warmth, though I usually keep it pure tropical!
- Less Sweet: If you prefer less sweetness, you could try using unsweetened shredded coconut, but note it will change the texture slightly.
Tips for Success
- Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature. This helps them cream together smoothly, leading to a better texture in your bread.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until they are combined. A few lumps are okay! Overmixing develops the gluten too much, resulting in a tough bread.
- Grease and Flour Your Pan: To ensure your beautiful loaf comes out easily, take a moment to generously grease and flour your loaf pan.
- Check for Doneness: Use a toothpick inserted into the center of the loaf. It should come out clean (maybe with a few moist crumbs, but no wet batter).
- Cool Properly: Let the bread cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely. Slicing a hot quick bread can make it crumble.
How to Store It
This quick bread is best enjoyed fresh, but it stores well too!
Once completely cooled, wrap the loaf tightly in plastic wrap, then place it in an airtight container or a resealable plastic bag. It will keep at room temperature for 2-3 days. If you live in a very humid climate or want it to last longer, you can store it in the refrigerator for up to a week.
You can also freeze it! Wrap cooled bread first in plastic wrap, then in foil or place in a freezer-safe bag. It freezes well for up to 3 months. Thaw at room temperature.
FAQs
Got questions? Let’s chat about a couple of common ones:
Q: Can I use fresh pineapple instead of canned?
A: Canned crushed pineapple, used undrained, is really best for this recipe. It provides the perfect consistency and moisture level. Fresh pineapple can sometimes be too acidic or release liquid differently, potentially affecting the texture.
Q: What if I don’t have coconut extract?
A: You can still make it! The flavor will be less intensely coconut, but you’ll still get lovely flavor from the shredded coconut and vanilla. If you have almond extract, a tiny splash (¼ teaspoon) could be nice, but it’s not essential.
Q: Can I make muffins instead of a loaf?
A: Absolutely! Quick bread batters often work well for muffins. Fill lined muffin cups about two-thirds full and reduce the baking time. Start checking around 20-25 minutes.
Easy Tropical Pineapple Coconut Quick Bread
Equipment
- Loaf pan Generously grease and flour
- Wire rack
- toothpick For checking doneness
- Mixing bowls Implied for combining ingredients
- Mixer Implied for creaming butter/cream cheese/sugar
Ingredients
Quick Bread Ingredients
- 1.25 cups all-purpose flour standard flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter room temperature, soft
- 4 oz cream cheese room temperature, soft
- 0.66 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 teaspoons coconut extract
- 1 can crushed pineapple 8 oz, do not drain
- 1.5 cups sweetened shredded coconut divided
Notes
- Ensure butter, cream cheese, and eggs are at room temperature for smooth creaming.
- Do not overmix the batter once dry ingredients are added; mix just until combined.
- Generously grease and flour your loaf pan.
- Use a toothpick to check for doneness; it should come out clean or with moist crumbs.
- Cool the bread in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Substitutions & Additions:
- Add ½ cup chopped pecans or macadamia nuts.
- Add dried cranberries or chopped dried mango.
- Drizzle with a glaze made from powdered sugar and pineapple juice or coconut milk.
- Add a pinch of nutmeg or cardamom for warmth.
- Use unsweetened shredded coconut for less sweetness (texture may change). Storage:
- Store completely cooled bread wrapped tightly in plastic wrap, then in an airtight container or bag at room temperature for 2-3 days.
- Store in the refrigerator for up to a week, especially in humid climates.
- Freeze wrapped tightly in plastic wrap and foil or a freezer bag for up to 3 months. Thaw at room temperature. FAQs:
- Canned crushed pineapple, undrained, is recommended for best consistency and moisture.
- Coconut extract is optional but enhances flavor; vanilla and shredded coconut still provide flavor if omitted. A tiny splash of almond extract (¼ tsp) could be used.
- The batter can be used for muffins; fill lined cups two-thirds full and check for doneness around 20-25 minutes.