Moist Pineapple Bread with Coconut

Bring some Hawaiian flavors into your kitchen with this light and moist pineapple bread topped with a pineapple cream cheese frosting. Leave off the frosting and you still have a slightly sweet quick bread to enjoy with your morning beverage. Prep this in just 15 minutes while your oven is preheating.

 

Pineapple Bread with Coconut is So Moist

Pineapple and pineapple juice guarantee a moist pineapple loaf and toasted coconut both inside and out give it a tropical flare. Frosted or plain it’s a wonderful way to start your morning.

This pineapple bread recipe is a sweet treat that’s perfect for serving at breakfast time, as a snack, or as part of your brunch menu. It’s full of tropical flavors and is a nice change from a traditional banana bread or chocolate chip zucchini bread.

I love that this quick bread is perfectly soft and not too sweet. The pineapple makes it very moist, andI’m a sucker for anything coconut. If you don’t like super sweet things for breakfast, you’re in luck because this bread tastes great with or without the cream cheese frosting, or you could go half way in between and make a pineapple glaze for a less sweet topping. 

But who doesn’t love a cream cheese frosting, whether it’s on cinnamon rolls or cake, the cream cheese cuts the sweetness and adds a richness that you can’t get with just a butter frosting. While I love cream cheese frosting, I actually prefer this Hawaiian bread just plain without any frosting. My family disagrees and insists on the frosting!

This pineapple bread recipe is easy to make and is excellent for sharing at a work meeting or serving at a brunch. With the help of a hand mixer or stand mixer, it comes together in hardly any time at all.  

What Kind of Coconut Do You Need 

For this recipe, I recommend using sweetened coconut that you find in the baking aisle. Since this quick bread doesn’t have much sugar, it needs the sweetness from the coconut. If you use unsweetened coconut flakes you may need to increase the sugar a bit.

How to Toast Coconut 

There are two ways to toast coconut, you can place it in an oven or toaster oven at 350º stirring with a fork every minute or so. You need to stir the coconut a lot as it browns quickly and you can burn it in no time. As soon as the coconut is toasted, remove it to a bowl or rimmed baking sheet to prevent it from burning.

You can also use a nonstick skillet over medium heat and add in the coconut, stirring until toasted.

Why You’ll Love Making Pineapple Coconut Bread

• Simple ingredients: All the ingredients you need to make this bread can be easily found at the grocery store, though you probably already have many of them in your pantry.

• Amazing aroma and flavor: The combination of sweet pineapple and toasty coconut flakes tastes amazing and will fill your kitchen with a fabulous fragrance as it bakes. 

• Easy to make: A mixer makes this sweet quick bread come together in just a few minutes. 

Pineapple Bread Recipe Ingredients

• Canned Pineapple – Use crushed pineapple packed in it’s own juice. It does double duty since the recipe also calls for pineapple juice, so you only need to buy one can. If you want to make the bread sweeter, you can use pineapple packed in syrup instead of juice. 

• Sweetened Coconut – This adds some sweetness to the bread along with flavor.

• Pineapple Juice – Drain the can of pineapple and use the juice. You won’t need it all and will have enough left to make Hawaiian dinner rolls.

• Heavy cream – I like heavy cream in this recipe because it adds just a little richness that you don’t get from just using pineapple juice. You could use whole milk or half and half if you don’t have cream. 

• Pantry ingredients – Flour, white sugar, brown sugar, butter, eggs, vanilla, salt, baking powder, baking soda.

• Frosting ingredients – Cream cheese, butter, powdered sugar, pineapple juice 

Can You Use Fresh Pineapple in This Recipe?

Fresh pineapple would be a fabulous addition to this recipe, but of course, it’s a lot more work than just opening up a can. Cut it into small pieces and place it in a strainer set over a bowl to allow some of the excess juice to drain off.

Easy Steps to Make Tropical Pineapple Bread 

Step 1: Prepare your oven.

Preheat the oven, then line a loaf pan with parchment paper and give it a spray with cooking spray. Nobody wants a mangled loaf of pineapple bread, and this extra step will help your pineapple bread come out of the pan perfectly.

Step 2: Mix the wet ingredients. 

Use a mixer to cream the butter and sugar until it’s light and fluffy. Add the eggs, then the flour mixture, and finally the pineapple juice, vanilla and cream.

Step 3: Stir in the pineapple and coconut. 

Use a spatula to fold in the crushed pineapple and most of the toasted coconut. Pour the batter into the prepared loaf pan and top with more toasted coconut. 

Step 5: Bake the bread. 

Bake the bread until a toothpick inserted into the middle of the loaf comes out clean. About halfway through the baking time, cover the loaf with foil to keep the coconut from burning. Let the bread cool completely on a wire rack before cutting. 

Step 6: Make the frosting. 

Beat together cream cheese and butter. Add powdered sugar and pineapple juice, and beat until smooth. If the frosting is too thick or too thin for your liking, you can adjust the texture by adding more pineapple juice or powdered sugar. Once the bread is fully cooled you can spread the frosting on top before slicing and serving with tea, coffee, or a full breakfast spread. 

A Few Recipe Notes

• Make sure the butter is at room temperature when you begin making the bread for the best result. If you need to soften butter in a hurry, you can follow my tips so you can make this recipe right away. 

• Thoroughly drain the crushed pineapple to avoid excess moisture in the bread. Reserve the juice to use in both the bread and the frosting.  

• To make removing the bread from the pan really easy, you can line it with cooking spray and a sheet of parchment paper. You can also rub the pan with butter or oil and coat it with flour. 

• Use a toothpick or cake tester to check for doneness. If it comes out clean, the bread is ready to be enjoyed.

How to Make a Pineapple Glaze

If you prefer a glaze rather than a frosting, you can simply add 1 cup of powdered sugar to a small bowl. Then, stir in a few tablespoons of pineapple juice until it’s a thick, opaque liquid. Don’t make your glaze until your bread has cooled, or it will thicken and set in the bowl. When you’re ready, pour it over your fully-cooled bread. Give it a spread if you want, then let it set, and serve! 

If you don’t have pineapple juice, you can use water or milk to make this glaze.

How to Store Pineapple Quick Bread 

For quick breads, they will stay fresh and moist longer if you wait to slice it until you are ready to eat it. The exception is if you are freezing it. If I think I might want to take out a slice at a time, I will slice it before freezing. Otherwise, store it without slicing.

This is best served at room temperature.

At room temperature: Pineapple bread will keep on the counter covered in plastic wrap for 1-2 days.

In the fridge: To extend shelf life, wrap the leftover bread tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 4-5 days.

In the freezer: Slice the bread and place individual portions in freezer-safe bags. It can be stored for up to 2 months.

More Quick Bread Recipes to Love

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