Easy & Moist Pineapple Coconut Quick Bread Recipe

Introduction

Hey there, baking buddies! Get ready to escape to a little slice of paradise right from your kitchen. This Pineapple Coconut Quick Bread is pure sunshine baked into a loaf. It instantly transports me back to lazy summer days, no matter the weather outside! Remember those simple, comforting recipes that just feel right? This is one of them. It’s incredibly easy to whip up, seriously quick (hence “quick bread,” right?!), and tastes absolutely divine. No fancy equipment or tricky techniques needed. If you can stir, you can make this!

Why You’ll Love This Recipe

• Fast: Seriously, you can be mixing this up in under 15 minutes.
• Easy: Perfect for beginners or when you just need a fuss-free bake.
• Giftable: Wrap up a loaf and make someone’s day! It travels well and everyone loves a homemade treat.
• Crowd-pleasing: Tropical flavors are a hit, and who can resist moist, sweet bread?

Ingredients

Here’s what you’ll need to gather:

• 1 ¼ cups all-purpose flour: Just your standard flour, the backbone of our loaf.
• 1 teaspoon baking powder: This is our leavening agent, giving our bread its lovely rise.
• ¼ teaspoon salt: Just a pinch to balance all that sweetness and enhance the flavors.
• ½ cup unsalted butter, room temperature: Make sure it’s softened! This helps cream it properly with the sugar and cream cheese for a tender crumb.
• 4 oz cream cheese, room temperature: The secret ingredient for extra moisture and that delightful richness. Also needs to be softened!
• ⅔ cup granulated sugar: Just the right amount of sweetness to complement the fruit.
• 2 large eggs: Room temperature is best here too, for easier incorporation into the batter.
• 1 tablespoon vanilla extract: Classic warmth and flavor.
• 2 teaspoons coconut extract: This really punches up the coconut flavor and makes it feel extra tropical!
• 1 (8 oz) can crushed pineapple, do not drain: This is key! The juice adds so much moisture and intense pineapple flavor.
• 1 ½ cups sweetened shredded coconut, divided: Sweetened adds extra moisture. We’ll use some in the batter and save some for a topping!

How to Make It

Okay, let’s get baking! Preheat your oven to 350°F (175°C) and grease and flour a standard loaf pan (a 9×5 inch one works great!).

First, in a medium bowl, whisk together your dry ingredients: the flour, baking powder, and salt. Set this aside for a moment.

Now, in a larger bowl (or the bowl of your stand mixer if you’re using one), cream together the softened butter and cream cheese until they are smooth and well combined. This should take about a minute or two on medium speed if using a mixer, or a few minutes with a hand mixer or sturdy spoon.

Add the granulated sugar to the butter and cream cheese mixture and beat until light and fluffy. Scrape down the sides of the bowl as needed to make sure everything gets mixed in.

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and the coconut extract.

With the mixer on low speed (or using a spoon), gradually add the dry ingredients to the wet ingredients. Mix just until the flour is combined. Be careful not to overmix – overmixing quick bread can make it tough.

Now, gently fold in the can of crushed pineapple (juice and all!) and 1 cup of the sweetened shredded coconut. Just a few gentle folds until they are distributed throughout the batter.

Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the remaining ½ cup of sweetened shredded coconut over the top of the batter.

Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and the coconut on top will be toasted.

Let the bread cool in the pan for about 10-15 minutes before carefully turning it out onto a wire rack to cool completely. I know it’s hard to wait, but it’s worth it!

Substitutions & Additions

Want to mix things up? Here are a few ideas:

• Citrus Zest: Add the zest of one orange or lime to the wet ingredients for an extra layer of tropical brightness.
• Nuts: Fold in ½ cup of chopped macadamia nuts or walnuts with the pineapple and coconut for some crunch.
• Glaze: Once cooled, whip up a simple glaze with powdered sugar and a little pineapple juice or milk to drizzle over the top.
• Extract Swap: If you don’t have coconut extract, you can just use more vanilla, but the coconut extract really boosts that tropical vibe!
• Different Fruit: While pineapple is key here, you could experiment with well-drained crushed mango or even mashed banana for a different quick bread flavor.

Tips for Success

• Room Temperature Ingredients: This is probably the most important tip! Softened butter and cream cheese, plus room temperature eggs, emulsify better and lead to a smoother batter and more even bake.
• Don’t Overmix: Once you add the dry ingredients, mix only until just combined. Overmixing develops gluten, which is great for yeast bread but can make quick bread tough.
• Use the Canned Pineapple: Resisting the urge to drain the crushed pineapple is crucial. The juice provides essential moisture and flavor.
• Bake Time Varies: Ovens can be different! Start checking around 50 minutes. If the top is browning too quickly before the inside is done, you can loosely tent the loaf with foil.
• Prep Ahead: You can measure out your dry ingredients the day before. Just store them in a sealed container until you’re ready to mix.

How to Store It

Once your beautiful loaf is completely cooled (seriously, wait until it’s cool!), wrap it tightly in plastic wrap or foil. You can also store it in an airtight container.

It will stay fresh at room temperature for 2-3 days. If you want to keep it longer, pop it in the fridge for up to a week. For longer storage, slice the cooled loaf and freeze slices individually wrapped in plastic wrap, then placed in a freezer bag or container. Thaw slices at room temperature or gently warm in the microwave.

FAQs

Got questions? Let’s tackle a few common ones!

Can I use fresh pineapple instead of canned?

I don’t recommend it for this recipe as written. The canned crushed pineapple (undrained!) provides a specific amount of liquid that is essential for the texture and moisture of this quick bread. Fresh pineapple might make it too wet or change the consistency.

Why is my bread dense?

Usually, a dense quick bread is a sign of overmixing the batter after adding the dry ingredients, or sometimes using ingredients that weren’t at room temperature.

Can I make this into muffins?

Absolutely! Divide the batter into lined muffin cups, filling each about two-thirds full. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean. This recipe should make about 12-15 muffins.

Print