Pineapple Bread

Looking for a tropical vacation in your kitchen? This pineapple bread will make you feel like you’re on island time!

If you know me, you know that I loathe dry baked goods. Cannot stand them. I’m delighted to report that this pineapple bread is super moist with a wonderful tropical flavor. It’s an easy recipe to make and the loaf bakes up perfectly. It’s so soft and delicate, partly due to the shredded coconut in the batter. I’m drooling thinking about it!

Pineapple Bread with Shredded Coconut | Tropical Breakfast

Pineapple Bread with Shredded Coconut | Tropical BreakfastPineapple Bread with Shredded Coconut | Tropical BreakfastThis is the perfect quick bread to have on hand for breakfast or snacks. It would be delicious to pack up for school lunches or to take out on a picnic. This would also make a lovely addition to your Easter brunch menu. It’s such a bright and cheerful treat, it instantly puts a smile on your face and it’s one of those quick breads that doesn’t dry out quickly so you can enjoy it all week long. 

Pineapple Bread with Shredded Coconut | Tropical BreakfastPineapple Bread with Shredded Coconut | Tropical BreakfastPineapple Bread with Shredded Coconut | Tropical Breakfast

To say I’m passionate about pineapple would be a vast understatement. I’m one of those people who will eat pineapple slices until the acid burns her taste buds off. There is no limit to how much pineapple I can eat! So it’s funny that I haven’t ever baked much with pineapple. I know I’ll be making this delightful pineapple bread again and again!

Pineapple Bread with Shredded Coconut | Tropical BreakfastPineapple Bread
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
1 cup sour cream
1 15 oz can and 1 8 oz can pineapple tidbits*
3/4 cup shredded coconut
Turbinado sugar for sprinkling

  1. Preheat oven to 350 degrees. Grease and flour a 9″ loaf pan. 
  2. Pour pineapple into a sieve to drain the syrup while you get started on the batter.
  3. Cream together butter and sugar in a stand mixer until light and fluffy, about five minutes.
  4. Meanwhile, whisk together flour, baking soda, and salt in a small bowl and set aside.
  5. Add eggs to mixer one at a time, mixing well in between. Add half the sour cream then half the flour mixture, mixing just until incorporated. Add remaining sour cream and flour, mixing just until combined.
  6. Fold drained pineapple and shredded coconut into the batter and pour into prepared pan. Sprinkle with a bit of turbinado sugar on top and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool pineapple bread in the pan for twenty minutes, then remove from the pan and cool completely. Slice and enjoy!

*Note: if you can’t find pineapple tidbits, just get pineapple chunks and chop them up to tidbit size.

Happy baking,

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6 Comments Add yours

  1. Amy Beasley says:

    I actually live on an island and would like to use fresh pineapple and coconut from my yard. Is the shredded coconut in this recipe sweetened? (I am guessing it is) and how much fresh pineapple would I use?

    1. Katie-Rose Watson says:

      Hi Amy! I am incredibly jealous of your fresh pineapple and coconut – wow!! i used sweetened coconut because it’s easier to find at the store, LOL. It’s 23 oz of pineapple total. I think that would be just shy of three cups of fresh pineapple.

      1. Amy Beasley says:

        Thank you. I am excited to try this bread this week. I will do some research to figure out how much sugar to add to fresh grated coconut to substitute it in a recipe that calls for sweetened coconut.

  2. This bread is now a family love! I will be making and serving it at our Easter celebrations.

    1. Katie-Rose Watson says:

      That makes me so happy! I might make it for Easter this year too. 🙂

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