Moist Pineapple Quick 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.
Ingredients
For the Bread
- 1 ½ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter (room temperature)
- ½ cup brown sugar
- ½ cup sugar
- 2 eggs
- 20 ounces crushed pineapple (1 cup well drained, reserve the juice)
- ¼ cup pineapple juice
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 ½ cups coconut (toasted)
For the Frosting
- 1 oz cream cheese (room temperature)
- 1 tablespoon butter (room temperature)
- 1 cup powdered sugar
- 2-3 tablespoons pineapple juice
Instructions
To Make the Bread:
- Preheat oven to 350º. Line a loaf pan with parchment paper and spray with cooking spray.
- În a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer, beat the butter and sugars together for 2 minute until light and fluffy.
- Add eggs one at a time, mixing well after each. Add ½ of the flour mixture then ¼ cup of the pineapple juice and vanilla, and mix just until combined. Add the rest of the flour and the cream and mix.
- With a spatula fold in the drained crushed pineapple and 1 cup of toasted coconut. Pour the batter into the prepared loaf pan and cover with remaining toasted coconut.
- Bake for 55 minutes until a toothpick comes out clean. At 30 minutes, cover with tinfoil to keep the coconut from burning.
- Let it cool on a wire rack before removing from the pan.
To Make the Frosting
- Add cream cheese and butter to a medium bowl and beat until creamy. Add powdered sugar and 2-3 tablespoons of pineapple juice and beat until smooth. If it is too thick add more pineapple juice, too thin add more powdered sugar.
Barbara's Notes + Tips
- 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.
- 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.
- You can make this with or without frosting.
Nutrition
Calories: 335kcal | Carbohydrates: 50g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 142mg | Potassium: 219mg | Fiber: 2g | Sugar: 35g | Vitamin A: 398IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg
