Description

Indulge in the tropical bliss of Easy Pineapple Coconut Quick Bread, a delightful treat that brings together the sweet flavors of pineapple and coconut in a moist, tender loaf. This quick bread is incredibly easy to make, requiring no special skills or complicated equipment, making it perfect for bakers of all levels. Whether enjoyed as a hearty breakfast, a satisfying snack, or a delightful dessert, each slice offers a burst of tropical flavor that will impress family and friends alike. With its inviting aroma and rich taste, this Quick Bread is destined to become a cherished recipe in your home.

Ingredients

Scale

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (room temperature)
4 oz cream cheese (room temperature)
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 teaspoons coconut extract
1 can (8 oz) crushed pineapple (do not drain)
1 1/2 cups sweetened shredded coconut (divided)

Instructions

Preheat the oven to 350°F and prepare a greased and floured 9-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Beat together the butter, cream cheese, and sugar until light and fluffy in a large bowl. Then add the eggs, vanilla extract, and coconut extract; mix until smooth.
Gradually incorporate the dry ingredients into the wet mixture until combined. Gently fold in the crushed pineapple and 1 cup of shredded coconut.
Pour the batter into the prepared loaf pan and sprinkle with remaining coconut. Tent with foil to prevent burning.
Bake for about 50 to 60 minutes or until a toothpick inserted comes out clean.
Allow to cool completely before slicing.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 415
Sugar: 29g
Sodium: 235mg
Fat: 24g
Saturated Fat: 16g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 91mg

Keywords: For added texture, consider mixing in chopped nuts like walnuts or pecans. If you prefer less sweetness, use unsweetened shredded coconut. Store leftovers in an airtight container for up to five days or freeze slices for up to three months.