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Pina Colada Quick Bread Recipe

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3.9 from 80 reviews

  • Author: Ava
  • Total Time: 45-50 minutes
  • Yield: 4 mini loaves (4 servings)
  • Diet: Vegetarian

Description

This Pina Colada Quick Bread is a tropical-inspired treat bursting with flavors of pineapple and coconut. Perfectly moist and tender, this quick bread combines crushed pineapple, coconut cream, and a hint of cinnamon for a delightful sweet snack or breakfast option. Topped with toasted coconut flakes mixed with coconut cream, it adds a beautiful texture and richness to each slice. Ready in under an hour, it’s a simple yet flavorful bread that brings the taste of a classic pina colada into your kitchen.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 large eggs (slightly beaten)
  • 1/2 cup unsalted butter (1 stick, melted)
  • 1 can crushed pineapple (20 oz / 570 g, with juice)
  • 1 cup coconut cream, divided (2/3 cup for batter, 1/3 cup for topping)
  • 2 tablespoons Greek yogurt

Topping

  • 1/2 cup sweetened coconut flakes (toasted)

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (176°C). Grease four mini loaf pans thoroughly with non-stick cooking spray to ensure the bread does not stick during baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, ground cinnamon, and salt. Stir to blend these dry ingredients evenly, laying the foundation for the bread’s texture and flavor.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the slightly beaten eggs, melted unsalted butter, crushed pineapple with its juice, 2/3 cup coconut cream, and Greek yogurt. Stir until all wet ingredients are blended smoothly.
  4. Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir together just until the mixture is moist — be careful not to overmix, as this can make the bread tough.
  5. Fill Loaf Pans and Bake: Divide the batter evenly among the four prepared mini loaf pans. Place them in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
  6. Cool the Bread: Remove the pans from the oven. Let the quick breads cool in their pans for about 10 minutes to settle. Then, carefully take the loaves out of the pans and transfer onto a wire rack to cool completely before adding the topping.
  7. Prepare and Add Topping: In a small bowl, mix the remaining 1/3 cup of coconut cream with the toasted sweetened coconut flakes. Spread this coconut topping evenly over the cooled loaf breads to add flavor and texture.
  8. Serve: Slice the quick bread and serve immediately. Enjoy this tropical treat fresh for best flavor and moistness.

Notes

  • Ensure not to overmix the batter to keep the bread light and fluffy.
  • Use fresh or canned crushed pineapple with juice for best moisture content.
  • To toast coconut flakes, spread them on a baking sheet and bake at 350°F (176°C) for 5-7 minutes, stirring occasionally until golden brown.
  • If mini loaf pans are not available, use a standard 9×5 inch loaf pan, increasing baking time to about 50-60 minutes.
  • For a dairy-free option, substitute Greek yogurt and butter with plant-based alternatives.
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Caribbean-inspired

Find it online: https://quickandsweetrecipes.com/pina-colada-quick-bread-recipe/