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Easy Pineapple Coconut Quick Bread

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This Easy Pineapple Coconut Quick Bread combines tropical flavors with a moist and slightly sweet texture, perfect for breakfast, a snack, or dessert.

Ingredients

1 ¼ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, room temperature

4 oz cream cheese, room temperature

⅔ cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

2 teaspoons coconut extract

1 (8 oz) can crushed pineapple, do not drain

1 ½ cups sweetened shredded coconut, divided

Instructions

  1. Preheat oven to 350°F. Grease and flour or line a 9-inch loaf pan with parchment paper. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat together the butter, cream cheese, and sugar until light and fluffy.
  4. Add the eggs, vanilla extract, and coconut extract to the butter mixture and beat until smooth.
  5. Add the flour mixture and beat until well combined. Then fold in the crushed pineapple and 1 cup of shredded coconut.
  6. Pour the batter into the prepared pan and sprinkle the top with the remaining coconut.
  7. Tent the pan loosely with foil, leaving room for the bread to rise and preventing the coconut from burning.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the bread cool completely before slicing and serving.

Notes

  • Add chopped walnuts or pecans for extra crunch.
  • Use fresh pineapple if preferred, but drain it to avoid excess moisture.
  • For a gluten-free version, substitute all-purpose flour with coconut flour.
  • Top with a coconut glaze for added sweetness.

Nutrition

Find it online: https://recipesbyjanet.com/easy-pineapple-coconut-quick-bread/