Pineapple Coconut Bread (with simple glaze)
This is a simple quick bread with a complex flavor. The coconut gives it texture, and the pineapple adds a hint of fruity flavor. The result is a moist and sweet bread that's great for breakfast, brunch, a picnic or an afternoon snack. It freezes wonderfully.
Servings 10 servings
Ingredients
For the coconut pineapple loaf:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup sugar
- ½ c butter at room temperature
- 2 eggs at room temperature
- 1 teaspoon vanilla
- ½ teaspoon coconut extract optional, but recommended if your coconut lacks flavor
- 1 cup well-drained crushed pineapple about a 20-ounce can of crushed pineapple without liquid
- ¾ cup shredded coconut
For the glaze:
- ¾ cup powdered sugar
- 2-3 tablespoons milk
- 3-4 tablespoons sliced toasted almonds or coconut flakes
Instructions
For the coconut bread:
- Preheat the oven to 350°F (180°C).
- Butter or spray a 9x5 inch loaf pan.
- Line with a strip of parchment paper, covering the pan's bottom and two short sides. The two long sides will remain unlined but greased. This will help you remove the bread from the pan after it’s baked.
- In a small bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to mix and set aside. You can also measure the dry ingredients and sift them directly over the batter as you add them.
- In a large bowl, using an electric mixer at medium-high speed, beat the butter and sugars together for 2 minutes.
- Add in the eggs, one at a time, beating until fully incorporated after each addition.
- Add in the extracts and mix.
- Add the sifted flour mixture and mix *just* until combined. Some streaks of flour should remain.
- Fold in the pineapple and the coconut with a spatula until all ingredients are incorporated. Pour into the prepared loaf pan.
- Bake for 55-60 minutes, or until a cake tester or toothpick comes out clean. Let rest in the pan for about 10 minutes before running a smooth-bladed knife around the edges to loosen up any stuck bits and removing it from the pan. Help yourself with the ends of the parchment paper.
- Allow the bread to cool completely on a wire rack.
For the glaze:
- In a small bowl whisk the powdered sugar and add 2 tablespoons of the milk until smooth.
- If needed because it’s too thick or dry, add the remaining milk in small amounts until you obtain the desired consistency that’s easily drizzled. It should feel like thick honey. You might not use all of the milk.
- Using a spoon, whisk or fork, drizzle the glaze over the top of the cooled loaf and let it drip down the sides.
- Sprinkle the top with sliced almonds or toasted coconut flakes. Let it dry before cutting and serving.
- Store any leftovers in an airtight container.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Soggy texture: make sure to drain the crushed pineapple thoroughly before adding it to the batter. You can also pat it dry with paper towels.
Uneven baking: this can occur if the oven temperature is too high or if the loaf pan is too small. Use the appropriate size loaf pan specified in the recipe. After about ⅔ of the baking time, rotate the pan in the oven, back to front, as some oven have uneven heat sources.
