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Tropical Honey Coconut Pineapple Bread

A moist and flavorful bread with pineapple, coconut, and honey.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings 12 slices
Calories 350 kcal

Equipment

  • 9x5 inch loaf pan Grease and flour the loaf pan before baking.
  • Mixing bowls

Ingredients
  

Wet Ingredients

  • 0.5 cup crushed pineapple drained
  • 1 cup vegetable oil
  • 4 large eggs
  • 0.25 cup honey
  • 2 tbsp melted butter

Dry Ingredients

  • 1.5 cups self-rising flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 0.5 cup shredded sweetened coconut
  • 1 lime zest
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 0.5 cup chopped macadamia nuts optional

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Grease and flour a 9x5 inch loaf pan.
  • In a large bowl, combine the wet ingredients: crushed pineapple, vegetable oil, eggs, honey, and melted butter. Mix well.
  • In a separate bowl, whisk together the dry ingredients: self-rising flour, granulated sugar, brown sugar, shredded coconut, lime zest, salt, and vanilla extract. If using, add macadamia nuts.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.