Pineapple Coconut Bread (Printer-friendly)

Tropical quick bread with crushed pineapple and coconut, ideal for breakfast or snacking.

# What you'll need:

01 - 2 cups all-purpose flour

02 - 1 1/2 teaspoons baking powder

03 - 1/2 teaspoon baking soda

04 - 1/2 teaspoon salt

05 - 2 large eggs

06 - 1/2 cup vegetable oil or melted coconut oil

07 - 3/4 cup granulated sugar

08 - 1/4 cup buttermilk or plain yogurt

09 - 1 teaspoon vanilla extract

10 - 1 cup crushed pineapple, well-drained

11 - 1 cup sweetened shredded coconut

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.

02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.

03 - In a large bowl, whisk the eggs, oil, sugar, buttermilk or yogurt, and vanilla extract until smooth and fully incorporated.

04 - Stir the dry ingredients into the wet mixture just until combined. Do not overmix to ensure tender texture.

05 - Gently fold in the drained pineapple and shredded coconut until evenly distributed throughout the batter.

06 - Pour batter into the prepared loaf pan and smooth the top with a spatula for even baking.

07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.

08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

01 -

The moist tender texture rivals any bakery loaf but comes together in one bowl
That perfect balance of bright pineapple sweetness and toasted coconut flavor makes every bite feel like sunshine

02 -

Draining the pineapple thoroughly makes all the difference between a perfect loaf and a soggy disappointment
Room temperature ingredients blend together seamlessly and prevent common texture problems

03 -

Lightly toasting the coconut before adding it creates these incredible golden flecks throughout the bread
Use full fat buttermilk or yogurt for the most tender and moist crumb possible