Description
Pineapple Coconut Bread is a moist and tender tropical treat bursting with juicy pineapple bits and creamy (plant-based) coconut. This simple recipe uses natural gelling agents and pantry staples to create a flavorful and soft loaf that pairs perfectly with tea or fruit juice, making it ideal for breakfast, snacks, or any occasion.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon natural gelling agent
- 1/2 cup natural brown sugar
Wet Ingredients
- 1/2 cup vegetable oil
- 3/4 cup non-dairy milk
- 1 teaspoon natural vanilla extract
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 cup crushed pineapple, drained well
- 1 cup shredded coconut (plant-based)
Instructions
- Prepare Your Ingredients: Gather all ingredients. Drain the crushed pineapple thoroughly to avoid adding excess moisture. Measure shredded coconut and dry ingredients separately for easier mixing.
- Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, and natural gelling agent. Stir in the natural brown sugar evenly, ensuring consistent sweetness throughout the bread.
- Combine Wet Ingredients: In another bowl, whisk vegetable oil, non-dairy milk, natural vanilla extract, vegetarian Worcestershire sauce (natural), and drained pineapple. This blend creates a flavorful, moist base for the bread.
- Blend Wet and Dry Mixtures: Slowly fold the wet mixture into the dry ingredients gently without overmixing, ensuring a thick, rich batter. Fold in shredded coconut (plant-based) last to retain its creaminess and texture.
- Bake to Perfection: Pour batter into a greased loaf pan and smooth the surface. Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing to set the flavors.
Notes
- Drain pineapple thoroughly to prevent soggy batter.
- Fold ingredients gently to maintain tender crumb and avoid toughness.
- Fresh shredded coconut (plant-based) provides best flavor; dried coconut should be slightly rehydrated.
- Check baking starting at 50 minutes as oven temperatures may vary.
- Allow bread to cool completely in the pan before removing to prevent breakage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Pineapple Coconut Bread, Tropical Bread, Plant-Based Bread, Moist Bread, Vegan Bread, Easy Bread Recipe
