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Pineapple Bread (Coconut Loaf)

Pineapple bread made with crushed pineapple and juice for a moist, fruity loaf. Easy recipe with optional coconut or nuts.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour 250 g
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup sugar 133 g
  • 2 large eggs
  • 1/2 cup vegetable oil 120 ml, or melted butter
  • 1 teaspoon vanilla extract
  • 1 can crushed pineapple with juice 8 oz / 227 g, do not drain
  • Optional: shredded coconut or chopped nuts 1/2 cup (45 g) shredded coconut or (60 g) chopped nuts (like walnuts or pecans)

Method
 

  1. Preheat Oven and Prep Pan:

    Heat oven to 350°F (175°C). Grease lightly or line a 9x5-inch loaf pan with parchment.

  2. Mix Dry Ingredients:

    Combine flour, baking powder, salt, and sugar in a large bowl; whisk together.

  3. Whisk Wet Ingredients:

    In a separate bowl, whisk eggs, oil, vanilla, and the full can of crushed pineapple (including juice).

  4. Combine Wet and Dry:

    Add the wet mixture to the dry ingredients; stir just until incorporated—do not overmix. If using, fold in optional coconut or nuts.

  5. Bake Until Golden:

    Transfer batter to the prepared pan; smooth the surface. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil for the last 15–20 minutes.

  6. Cool and Serve:

    Cool in the pan for 10 minutes, then turn out onto a wire rack. Slice and serve warm or at room temperature.