Pineapple Coconut Bread
A delightful blend of pineapple and coconut that brings a taste of Maui right to your home.
Ingredients
- 2 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1 cup crushed pineapple drained
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut until well combined.
- In another bowl, mix the melted butter, eggs, vanilla extract, buttermilk, and crushed pineapple until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick 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
For a tropical twist, add 1/2 cup of chopped macadamia nuts or walnuts to the batter. To enhance the coconut flavor, substitute coconut milk for the buttermilk.