Coconut Pineapple Sweet Bread
A delicious and healthy tropical loaf, perfect for breakfast or as a snack, balancing sweet pineapple and nutty coconut flavors.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and lightness.
- 1 cup Sugar Adds sweetness, balancing tropical flavors.
- 2 teaspoons Baking powder Ensures rise and fluffiness.
- 1 teaspoon Salt Enhances sweet taste.
Wet Ingredients
- 1 cup Unsweetened shredded coconut Contributes a toasty flavor and texture.
- 1 cup Crushed pineapple Adds natural sweetness and moisture.
- 1/2 cup Unsalted butter Enriches flavor and provides a creamy texture.
- 3 large Eggs Binds ingredients together.
- 1 teaspoon Vanilla extract Offers a warm aroma.
- 1/2 cup Milk Contributes to soft and tender crumb.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper.
- In a mixing bowl, combine all-purpose flour, baking powder, and salt; whisk until evenly mixed.
- In a separate bowl, cream the softened unsalted butter and sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next.
- Stir in the vanilla extract, crushed pineapple, and shredded coconut.
Cooking
- Gradually add the flour mixture to the wet ingredients, alternating with the milk, and mix until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the preheated oven for 50-60 minutes until golden brown; a toothpick inserted in the center should come out clean.
Serving
- Allow the bread to cool in the pan for 10 minutes before transferring it onto a wire rack.
- Slice while warm or at room temperature and enjoy with your favorite toppings.
Notes
For better results, sift the flour before measuring and use room-temperature ingredients. Store wrapped in foil to keep fresh.