Ce Pain aux ananas is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
Vous aimez cette recette ?
Laisser un commentaire ci-dessous ou rendez-vous sur notre site page Facebook où je réponds à (presque) tous les commentaires, notre Page Instagram pour trouver l'inspiration, ou notre Pinterest pour sauvegarder des recettes !
Pain aux ananas
Ce Pain aux ananas is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.
Impressions hors ligne
Évaluation
Partager sur Facebook
Partager par SMS
Pin
Enregistrer dans l'e-mail
Portions: 12 tranches
Calories: 262.2 kcal
Ingrédients
- 1 Vous pouvez Ananas écrasé - canned, or fresh 3/4 cup (note 1) at room temperature. 8 ounces / 225g
- 3 Cuillères à soupe Jus d'ananas - (note 2) à température ambiante
- ½ tasse Huile de coco fondue - (note 3), cooled
- 1 tasse Le lait de coco - (note 4) à température ambiante
- 1 cuillère à café Extrait de vanille
- ¾ tasse Sucre de canne non raffiné - (remarque 5)
- 2 tasses Farine tout usage - (remarque 6)
- 2 ½ Cuillères à café La levure chimique
- ½ cuillère à café Le sel
Optionnel
- ⅓ tasse Noix de coco râpée (non sucrée) - (remarque 7)
Instructions de Pose et d'Entretien
- Préchauffez le four à 180 °C (350 °F). Tapissez un moule à cake de 23 x 15 cm (9 x 6 pouces) de papier sulfurisé. Huilez-le légèrement avec un aérosol de cuisson. Réservez.
- In a large bowl, add canned crushed pineapple, pineapple juice, melted, cooled coconut oil, coconut milk, and vanilla extract. Stir with a rubber spatula to combine.
- Fold in sugar, flour, baking powder, salt, and shredded coconut if used. Stir again until a thick cake batter forms.
- Transférer la pâte dans le moule préparé.
- Bake the bread on the center rack of the oven for 50-60 minutes at 350 °F (180 °C) until golden brown, and a long skewer inserted in the center of the bread comes out clean. You can foil the top of the pan after 40 minutes to prevent it from burning too fast.
- Let it cool down for 10 minutes in the pan at room temperature, then on a rack for 3 hours or overnight before slicing.
Remarques
Remarques 1: You can use fresh too but make sure you crush and measure the crushed pineapple only, not the juice or you will add too much moisture in the bread and it won’t firm up. Crushed pineapple from the can barely has liquid and it’s perfect for this bread.
Remarques 2: I am using organic fresh pineapple juice from the store for the best flavor. You can swap for lime juice for a different flavor. I measure mine in a small bowl and keep it 30 minutes at room temperature so it’s not too cold when it goes in contact with coconut oil.
Remarques 3: Make sure your other liquid ingredients are not cold from the fridge or it will firm up the coconut oil, forming lumps in your batter. Or use other low flavor oil, light oil like light olive oil or canola oil but coconut oil flavor is the perfect taste match with pineapple.
Remarques 4: I am using light, packaged coconut milk, it’s unsweetened and has less fat than canned coconut milk to keep the bread crumb light and fluffy. Store 30 minutes at room temperature before using in the recipe. Other light milk like almond milk, oat milk works too, but you will miss the coconut taste.
Remarques 5: Any granulated sweetener works like coconut sugar, unrefined cane sugar, or brown sugar.
Remarques 6: The recipe won’t work with almond flour or oat flour. For a gluten-free version, use my guide de conversion sans gluten.
Remarques 7: Optional but if you love coconut I highly recommend this.
Stockage: Store the bread unsliced to keep it moist, in the fridge in an airtight box for up to 4 days.
Alimentation
Servir: 1tranche (pour 12 personnes) | Calories: 262.2kcal | Glucides: 41g | Protéine: 2.8g | Graisse: 10.6g | Gras saturé: 8.6g | Graisses polyinsaturées: 0.3g | Gras monoinsaturés: 0.6g | Sodium: 193mg | Potassium: 98.8mg | Fibre: 1.5g | Sucre: 21.3g | Vitamine A: 23.8IU | La vitamine B12: 0.2Pg | Vitamine C: 4.8mg | La vitamine D: 9.8Pg | Calcium: 69.5mg | Fer à repasser: 1.4mg | Magnésium: 17.7mg | Phosphore: 50.8mg | Zinc: 0.3mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
You only need a few wholesome ingredients for this recipe. Here’s how to pick them.
- Ananas écrasé – This provides the signature pineapple flavor and moisture to the bread. Using crushed pineapple (with minimal juice) ensures the bread firms up properly. Fresh pineapple works, but it needs to be crushed and squeezed.
- Jus d'ananas – This intensifies the pineapple flavor. Lime juice also works well for a tangy variant.
- Huile de coco fondue – This adds moisture and a subtle coconut flavor. Other light oils, like olive or canola, are also suitable.
- Le lait de coco – This contributes to the moist, fluffy crumb. Light, packaged coconut milk is recommended. Almond or oat milk also works, but the coconut flavor will be lost.
- Extrait de vanille – This enhances the overall flavor profile.
- Sugar – This sweetens the bread. Coconut sugar, unrefined cane sugar, or brown sugar are suitable alternatives.
- Farine tout usage – This forms the base of the bread. Almond or oat flour are not suitable. For a gluten-free version, use my guide de conversion sans gluten.
- La levure chimique – Cela permet au pain de lever.
- Le sel – This balances the sweetness.
How to Make Pineapple Bread
This is a really easy recipe to whip up, here’s how in a few pictures.
Pour the crushed pineapple into a large bowl.
Add all the dry ingredients on top and pour the coconut milk.
Stir the batter until the mixture is just combined and transfer it to a loaf pan.
Cuire le pain sur la grille du milieu du four pendant 50 à 60 minutes à 350 °F (180 °C).
Conseils de pâtisserie de Carine
Let me share a few more tips for the best sweet bread:
- Fresh Pineapple Precision – When using fresh pineapple, crush it in a food processor and measure the squeezed crushed pineapple, not the juice.
- Coconut Boost – Add 1/3 cup of unsweetened shredded coconut for a pineapple-coconut flavor.
- Coconut Alternatives – If you dislike coconut, substitute the coconut milk with almond milk.
- Torsion acidulée – Swap pineapple juice with lime juice for a tangy flavor.
- Ajustement du goût sucré – Increase the sugar to 1 cup for a sweeter bread.
- Température liquide – Ensure liquid ingredients are at room temperature to prevent coconut oil from solidifying.
- Une cuisson homogène – Foil the top of the bread after 40 minutes to prevent over-browning.
- Temps de refroidissement – Allow the bread to cool completely before slicing to ensure it sets properly.
your comment said not to drain the crushed pineapple plus adding 3T of pineapple juice. We used a 20oz can for 2 loaves and have left over pineapple. My loaf fall apart when cut.It seems too wet. It’s not undercooked and had very good flavor. Do you sift the flour then measure or measure then sift?
You are using too much pineapple, the recipe for one loaf calls for 1 can of 8 oz undrained. Using 20 oz for 2 loaf increase the pineapple + juice in the can by 25%. In baking, pineapple is a “heavy” and “wet” ingredient. Using 25% more than recommended causes several structural issues. Use two cans of 8 oz for two loaf for precision. Flour is scooped from the container, not sifted, but your issue is not flour, it’s the excess of moisture from pineapple.
Hi Carine, Thanks for your reply. You just confirmed what I believe on what went wrong with my loaves. I will use the 8 oz can vs the 20 oz.
I am glad I helped! I am sure it will get amazing next time.
I’m wondering if this would work for muffins instead of a loaf? Less oven time obviously, but otherwise it looks like it would work.
Absolutely, it should be fine and bake around 25-30 minutes.
Thank you for your contributions. Helping 73 yr. old w/rare and regular autoimmune disorders.
Mon plaisir!
Just confirming, you drain the pineapple then use the juice from it for the 3T pineapple juice? I have favorite recipe very close to this but it has banana, too. Yummy change from that! 🙂
Merci!
Michele
Hi Michele, I don’t drain the crushed pineapple from the can, I add it all then I add extra 3 tablespoons of pineapple juice from a bottle of pineapple juice.
Hello! So just clarifying here. You’re using coconut milk in the carton, which is much more liquidy than canned. Just double-checking 🙂
Oui!
The smell in my kitchen is just delish!!! I used the crushed version but add tidbits, counting the minutes to taste it! Thanks for sharing you are the best !!!
Merci!
Love this bread! Just made it last night – delish! I used tinned pineapple rings and chopped them into pieces. Overcooked it a bit – 50 min was too long – will try 40 next time.
I am so glad it works well with pineapple rings! Thanks for baking with me here.
The cake is so good! I baked it last evening! So moist and with an incredible tropical flavor!
Hi
Can you use Coconut flour
Not at all, the bread will never firm up. Coconut flour needs lots of eggs to bind.
Merci de revenir vers moi.
Mon plaisir!
I’m looking forward to making this! What size can do you use for the pineapple?
You have two options for this recipe, you can use 1 can (8oz.) Crushed canned Pineapple – or 3/4 cup of fresh pineapple – it’s about 1/2 of a fresh small pineapple after removing the core. I freeze my leftover pineapple chunks to add in my morning smoothies. I hope it helps.