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Top-down look at a round pineapple bread slice with golden crust and a few pineapple chunks on top.

Pineapple Bread (Coconut Loaf)

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

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)

Instructions
 

  • Preheat Oven and Prep Pan:

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

  • Mix Dry Ingredients:

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

  • Whisk Wet Ingredients:

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

  • 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.

  • 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.

  • 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.
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