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
Scale
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.
