Pineapple Coconut Bread (Printable Version)

Moist tropical loaf with sweet 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 a tender crumb.

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 50-55 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 -

Its the kind of comfort food that makes you feel like youre treating yourself to something special even though its surprisingly easy to throw together
The texture is incredibly moist and tender, with little bursts of sweet pineapple and chewy coconut in every single bite

02 -

Really drain that pineapple well, or your bread will have soggy spots no matter how perfectly you bake it
Overmixing is the enemy of tender quick bread, so stop as soon as the flour disappears

03 -