This Pina Colada Quick Bread is like a tropical vacation in a loaf! With sweet pineapple and creamy coconut, it’s wonderfully moist and perfect for breakfast or dessert.
Every bite takes me to the beach, and I might just add a little extra coconut on top. Who could resist a slice while dreaming of palm trees and sunshine? 🌴
It’s super easy to make—just mix the ingredients, bake, and enjoy! I love having this bread with my morning coffee for a little taste of paradise.
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve tested it, and it works well!
Sugar: Regular granulated sugar is a go-to here, but you can sub it with coconut sugar for a deeper flavor. Just keep in mind, it may darken the color slightly.
Coconut: Unsweetened shredded coconut adds texture. If you’re not a coconut fan, you could swap it with chopped nuts or simply leave it out for a subtler flavor.
Pineapple: Using canned crushed pineapple is easy, but fresh pineapple gives an even better taste. Just make sure to drain it well either way to avoid a soggy bread!
Butter and Oil: I like a mix, as the oil keeps it moist, while butter adds flavor. You can use all one or the other if you prefer. For a dairy-free option, consider coconut oil.
How Do I Make Sure My Quick Bread is Moist and Fluffy?
The key to a moist and fluffy quick bread lies in proper mixing and baking. Here are some tips:
- Do not overmix the batter! Mix just until combined. A few lumps are okay—this makes for a light bread.
- Use room temperature eggs and ingredients. This helps everything blend smoothly and rise better.
- Check for doneness towards the end of baking time. Overbaking can dry out your bread.
- Let it cool in the pan only for about 10 minutes to retain some moisture when it’s removed. Cooling completely on a wire rack allows for better texture.
With these tips and ingredient guidance, you’re all set to bake a delicious Pina Colada Quick Bread! Enjoy the tropical vibes. 🍍🥥
How to Make Pina Colada Quick Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut, plus extra for topping
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 2 large eggs
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup pineapple juice (reserve from the can or use fresh)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful Pina Colada Quick Bread takes about 15 minutes to prepare and 50-60 minutes to bake. You’ll spend some time mixing the ingredients together, and then just let your delicious bread bake to perfection!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later on.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and 1/2 cup of shredded coconut. This helps evenly distribute the leavening agents for a nice rise!
3. Combine the Wet Ingredients:
In another bowl, combine the melted butter, vegetable oil, eggs, drained crushed pineapple, pineapple juice, and vanilla extract. Mix well until smooth. This will provide all that great tropical flavor!
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula or wooden spoon just until combined. Be careful not to overmix—it’s okay if there are a few lumps!
5. Prepare for Baking:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. For a special touch, sprinkle some additional shredded coconut over the top for a delightful toasted crust.
6. Bake the Bread:
Place the loaf pan in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Enjoy the amazing smell while it bakes!
7. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing it. Patience is key—the flavors get better as it cools!
8. Serve and Enjoy:
Slice your banana bread and enjoy it as is, or spread a little butter on warm pieces for a tropical treat. This quick bread is packed with flavor and sure to delight anyone who takes a bite!
With the classic combination of pineapple and coconut, this Pina Colada Quick Bread is a must-try recipe for anyone who loves a taste of the tropics. Enjoy! 🍍🥥
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Can I Substitute Fresh Pineapple for Canned Pineapple?
Absolutely! Fresh pineapple can enhance the flavor even more. Just make sure to chop it finely and drain any excess juice to avoid a soggy bread.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for a nuttier taste and added nutrition. However, the texture may be denser, so consider adding a tablespoon of extra liquid if needed.
How Should I Store Leftover Bread?
Store any leftover Pina Colada Quick Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Can I Add Other Ingredients to the Bread?
Definitely! Feel free to mix in chopped nuts, like walnuts or pecans, or even chocolate chips for a twist. Just be mindful of how much you add to keep the right batter consistency.