Description
This Tropical Maui Pineapple Coconut Bread is a moist, flavorful quick bread bursting with tropical flavors of crushed pineapple and shredded coconut. Perfect for breakfast or a snack, it combines the sweetness of pineapple with the rich texture of buttermilk and melted butter, making two golden loaves that are easy to slice and share.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup crushed pineapple, drained
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans or line them with parchment slings for easy loaf removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Mix Wet Ingredients – Part 1: In a large bowl, combine the melted unsalted butter with granulated sugar. Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract for flavor.
- Add Pineapple and Buttermilk: Stir the buttermilk and drained crushed pineapple into the wet mixture until just combined; the moisture will keep the bread tender.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing to maintain a light texture.
- Fold in Coconut: Gently fold in the unsweetened shredded coconut using a spatula to evenly distribute without deflating the batter.
- Fill Loaf Pans: Divide the batter evenly between the two prepared loaf pans and tap the pans gently on the counter to level the batter and remove air bubbles.
- Bake the Bread: Bake in the preheated oven for 50-65 minutes or until a wooden skewer inserted in the center comes out clean. If the tops brown too quickly, tent with foil to prevent burning.
- Cool Loaves: Allow the bread to cool in the pans for 10-15 minutes, then invert onto a wire rack to cool completely to room temperature before slicing.
- Serve and Store: Serve the bread plain or with a light glaze of your choice. Store in an airtight container at room temperature for 3-4 days or freeze to extend shelf life.
Notes
- Ensure pineapple is well-drained to avoid excess moisture in the batter.
- Do not overmix the batter once the dry ingredients are added to prevent dense, tough bread.
- Using parchment slings helps in easy removal of the bread from pans without damage.
- For a lovely glaze, a simple mixture of powdered sugar and pineapple juice works well.
- Freezing the bread in slices makes it convenient for quick snacks or breakfasts.
