Coconut Pineapple Bread

I have to say, the minute I tried this bread I was hooked! Just as soon as I start a recipe box, this will be one of the first recipes to go in it, because I definitely plan on making it over and over. If you’re starting to feel a little sad that summer is coming to an end, this would be a great last hurrah. Your house will smell like heaven!

Coconut Pineapple Bread from lifeloveandcupcakes.com

The addition of Greek yogurt makes the bread very moist, but be sure to drain the pineapple very well or it could get soggy. My boyfriends first question when he took the first bite was “How did you make it so moist?!?” I really enjoy it toasted a bit to add a slight crunch on the outside.

Coconut Pineapple Bread
Author: Life, Love, and Cupcakes
Ingredients
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup unsalted butter, browned and cooled
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 ts baking soda
  • 1/2 ts salt
  • 1 cup sugar
  • 3 large eggs
  • 1 cup Greek yogurt (use coconut or pineapple for extra flavor)
  • 2 cups fresh pineapple, very well drained
Instructions
  1. Preheat over to 350. Spread 1 cup of the coconut on baking sheet and bake until lightly toasted, 6-8 minutes. Butter and flour or spray a 9×5 loaf pan.
  2. In a medium bowl, whisk together flours, baking soda, and salt; set aside.
  3. Beat butter and sugar on high speed until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Reduce speed to low and add the flour mixture and Greek yogurt alternately. Mix until just combined.
  5. Fold the pineapple and toasted coconut into batter. Spoon into the prepared pan, smooth the top, and sprinkle with 1/2 cup untoasted coconut.
  6. Bake for 60 minutes, until a toothpick comes out clean. Cover with foil halfway through baking to avoid overbrowning.
Notes
adapted from Martha Stewart

 

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