Pina Colada Bread
This quick bread blends crushed pineapple, coconut cream, and toasted coconut for a loaf that tastes like a pina colada. Tender, moist, and easy to prepare, it's perfect for breakfast, snack time, or sharing at gatherings.
Equipment
- 4 mini loaf pans
- Mixing bowls
- wire rack
Ingredients
Bread Batter:
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs lightly beaten
- 1/2 cup unsalted butter melted
- 1 20 ounce can crushed pineapple with juice
- 2/3 cup coconut cream for batter
- 2 tablespoons Greek yogurt
Topping:
- 1/3 cup coconut cream remaining, for topping
- 1/2 cup sweetened coconut flakes toasted
Instructions
- Preheat the oven to 350°F (176°C). Grease four mini loaf pans with nonstick spray or line them, and set aside.
For the Bread:
- Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl until evenly combined.
- In a separate bowl, mix the beaten eggs, melted butter, crushed pineapple with its juice, 2/3 cup coconut cream, and Greek yogurt until smooth and uniform.
- Pour the wet ingredients into the dry mixture and fold gently just until the batter is moistened; avoid overmixing.
- Divide the batter evenly among the prepared mini loaf pans and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for about 10 minutes, then remove them and place on a wire rack to cool completely.
For the Topping:
- Stir the remaining 1/3 cup coconut cream together with the toasted sweetened coconut flakes in a small bowl until combined.
- Spread the coconut mixture over the cooled loaves, slice, and serve right away.