If you’re craving a slice of sunshine you can eat, this Tropical Maui Pineapple Coconut Bread Recipe is exactly what you need. Bursting with juicy crushed pineapple, sweet shredded coconut, and a subtle hint of warm cinnamon, this bread captures the tropical vibe of Maui right in your kitchen. Whether for a cozy breakfast, a delightful snack, or a shareable treat at a gathering, this bread’s moist texture and balanced sweetness will have you hooked from the first bite. It’s effortlessly tropical with familiar comforting flavors, making it one of those recipes you’ll want to bake again and again.
Ingredients You’ll Need
The ingredients for this Tropical Maui Pineapple Coconut Bread Recipe are simple yet essential for creating the perfect balance of flavor, texture, and moistness. Each component plays its part, from the tangy Greek yogurt adding moist richness to the crunchy macadamia nuts giving that satisfying bite.
- 2 cups all-purpose flour: The sturdy base that gives the bread structure without weighing it down.
- 1 teaspoon baking soda: The leavening agent to help your bread rise beautifully and bake up light and fluffy.
- ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
- ½ teaspoon ground cinnamon: Adds a warm, comforting note that complements the tropical ingredients.
- ½ cup granulated sugar: Provides sweetness and helps create a tender crumb.
- ½ cup light brown sugar: Brings a subtle molasses flavor and extra moisture.
- 2 large eggs: Bind everything together and contribute to the rich texture.
- ½ cup vegetable oil: Keeps the bread moist while adding a neutral flavor that lets the tropical notes shine.
- ¼ cup plain Greek yogurt: Adds tanginess and ensures a tender crumb while boosting moisture.
- 1 teaspoon vanilla extract: Lifts flavors and brings a sweet aroma that makes the bread irresistible.
- 1½ cups crushed pineapple (drained): The star of the show—juicy, tropical sweetness packed into every bite.
- ½ cup shredded sweetened coconut: Delivers texture and authentic island flavor with every mouthful.
- ¼ cup chopped macadamia nuts (optional): Adds a delightful crunch and nutty dimension true to Hawaiian tradition.
- ¼ cup pineapple juice (reserved from drained pineapple): Infuses extra tropical essence and keeps the batter moist.
How to Make Tropical Maui Pineapple Coconut Bread Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan thoroughly. A well-greased pan is critical to ensure that your bread releases easily after baking, maintaining that perfect crust and shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This step not only combines these essentials but also helps distribute the baking soda evenly so your bread rises evenly without odd pockets.
Step 3: Whisk the Wet Ingredients
In a large bowl, whisk together both sugars, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and slightly frothy. This mixture is where your bread gets its lovely moist texture and tender crumb.
Step 4: Add Pineapple and Juice
Stir in the crushed pineapple and the reserved pineapple juice to the wet ingredients, mixing well. This juicy addition brings that unmistakable tropical tang and keeps the bread moist and flavorful.
Step 5: Combine Wet and Dry
Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix or the bread may become tough. Folding gently will keep the crumb light and tender.
Step 6: Fold in Coconut and Macadamia Nuts
Gently fold the shredded coconut and optional macadamia nuts into the batter. These add wonderful texture and a true island vibe that makes this recipe so special.
Step 7: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. After baking, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Tropical Maui Pineapple Coconut Bread Recipe
Garnishes
Sprinkle a bit of toasted coconut on top of slices just before serving to enhance the coconut aroma and add a touch of crunch. A light drizzle of honey or a smear of tropical fruit jam will also brighten each bite beautifully.
Side Dishes
This bread shines alongside a creamy cup of coconut milk latte or a fresh tropical fruit salad featuring mangoes and papayas. It’s lovely with yogurt or a simple smear of cream cheese too, especially when served for breakfast or brunch.
Creative Ways to Present
Try slicing the bread and lightly toasting it before stacking with a spread of pineapple preserves and a sprinkle of chopped macadamia nuts for a delightful treat. You could also cut it into small squares for a tropical-inspired party platter paired with dipping sauces like a vanilla glaze or a passion fruit coulis.
Make Ahead and Storage
Storing Leftovers
After baking, store leftover bread in an airtight container at room temperature for up to 3 days. For longer freshness, keep it wrapped in plastic wrap or foil to prevent it from drying out and getting stale.
Freezing
This Tropical Maui Pineapple Coconut Bread Recipe freezes exceptionally well. Wrap the entire loaf tightly in plastic wrap, then foil, and store it in the freezer for up to 3 months. When you want a tropical treat, just thaw it overnight in the refrigerator.
Reheating
Reheat slices gently in a toaster oven or microwave for about 20 seconds until warm. This brings back that freshly baked feel and aromatic tropical flavors in every bite.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to crush the pineapple finely and drain well to avoid adding too much extra moisture, which could affect the bread’s texture.
Is there a substitute for Greek yogurt?
Yes, you can use sour cream or even buttermilk as a substitute. They maintain the moisture and tender crumb, though the flavor might vary slightly.
Can I make this bread vegan?
With some ingredient swaps like using flax eggs and dairy-free yogurt, you can create a vegan version. Just keep in mind that texture and flavor may vary a bit from the original recipe.
Why is my bread dense instead of light?
Overmixing the batter or using too much flour can make the bread dense. Be gentle when folding the dry ingredients and measure flour carefully by spooning it into the cup rather than scooping directly.
How long does this bread stay fresh?
Stored properly, it stays fresh for about 3 days at room temperature. For the best taste, enjoy it within that timeframe or freeze the remainder for later.
Final Thoughts
This Tropical Maui Pineapple Coconut Bread Recipe is a joyful celebration of tropical flavors wrapped in a moist, tender loaf that feels like a little vacation without leaving your kitchen. Once you try it, you’ll find it a delightful new favorite for breakfast, snack time, or whenever you need a taste of island magic. Go ahead, bake yourself a slice of paradise today!
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Tropical Maui Pineapple Coconut Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American, Hawaiian-Inspired
- Diet: Vegetarian
Description
This Tropical Maui Pineapple Coconut Bread is a moist and flavorful quick bread infused with the sweetness of crushed pineapple, shredded coconut, and the crunch of macadamia nuts. Perfect for breakfast or a snack, this Hawaiian-inspired loaf combines tropical flavors with a tender crumb, making it a delightful treat that transports you to the islands with every bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1½ cups crushed pineapple (drained)
- ¼ cup pineapple juice (reserved from drained pineapple)
Add-ins
- ½ cup shredded sweetened coconut
- ¼ cup chopped macadamia nuts (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined.
- Combine wet ingredients: In a large bowl, whisk together the granulated sugar, light brown sugar, eggs, vegetable oil, plain Greek yogurt, and vanilla extract until the mixture is smooth and homogenous.
- Add pineapple and juice: Stir in the drained crushed pineapple along with the reserved pineapple juice to the wet ingredients, folding gently to incorporate.
- Incorporate dry ingredients: Gradually fold the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the batter.
- Fold in coconut and nuts: Gently fold in the shredded sweetened coconut and optional chopped macadamia nuts, ensuring they are evenly distributed throughout the batter.
- Transfer batter and bake: Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess and ensuring even texture.
Notes
- You can substitute the Greek yogurt with sour cream if desired for a slightly different tang and richness.
- For added texture and visual appeal, sprinkle extra shredded coconut on top of the batter before baking.
- This bread freezes well — wrap tightly in plastic wrap and store in the freezer for up to 3 months. Thaw at room temperature before serving.
