Go Back

Sweet & Moist Tropical Pineapple Bread

A moist, flavorful loaf featuring crushed pineapple, warm cinnamon, and a crunchy coconut topping.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: Tropical
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 8 ounces crushed pineapple undrained
Add-ins and Topping
  • 1/2 cup chopped macadamia nuts or walnuts optional
  • 1/4 cup shredded sweetened coconut for topping

Equipment

  • 9x5-inch loaf pan
  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Spatula
  • Wire cooling rack

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
  2. Whisk together the flour, sugar, baking soda, salt, and cinnamon in a medium bowl.
  3. Beat the eggs in a large bowl until frothy, then whisk in the oil, yogurt, and vanilla extract.
  4. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  5. Stir in the crushed pineapple with its juice and the optional nuts.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Sprinkle the shredded coconut evenly over the top of the batter.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store in the refrigerator for up to 1 week or freeze for up to 3 months. Use crushed pineapple in its own juice for best results.