ito Tinapay ng Pinya is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.
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Tinapay ng Pinya
ito Tinapay ng Pinya is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.
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Servings: 12 hiwa
Mga Calorie: 262.2 kcal
Ingredients
- 1 maaari Dinurog na Pinya - canned, or fresh 3/4 cup (note 1) at room temperature. 8 ounces / 225g
- 3 tablespoons Pineapple Juice - (tala 2) sa temperatura ng silid
- ½ tasa Natunaw na Langis ng Niyog - (note 3), cooled
- 1 tasa Coconut Milk - (tala 4) sa temperatura ng silid
- 1 kutsarita Vanilla Extract
- ¾ tasa Hindi Pinong Cane Sugar - (tala 5)
- 2 ⅓ tasa Flour ng Lahat-Lyong - (tala 6)
- 2 ½ kutsarita Paghurno Powder
- ½ kutsarita Asin
Opsyonal
- ⅓ tasa Ginadgad na Niyog (Walang Tamis) - (tala 7)
tagubilin
- Painitin ang oven sa 350 °F (180 °C). Lagyan ng parchment paper ang isang 9-pulgada x 6-pulgadang loaf pan. Lagyan ng kaunting mantika gamit ang cooking oil spray. Itabi.
- 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.
- Transfer the batter to the prepared pan.
- 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.
Mga Tala
Tandaan 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.
Tandaan 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.
Tandaan 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.
Tandaan 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.
Tandaan 5: Any granulated sweetener works like coconut sugar, unrefined cane sugar, or brown sugar.
Tandaan 6: The recipe won’t work with almond flour or oat flour. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
Tandaan 7: Optional but if you love coconut I highly recommend this.
Imbakan: Store the bread unsliced to keep it moist, in the fridge in an airtight box for up to 4 days.
Pagkain
Paglilingkod: 1hiwa (para sa 12 tao) | Mga Calorie: 262.2kcal | Carbohydrates: 41g | Protina: 2.8g | Taba: 10.6g | Saturated fat: 8.6g | Polyunsaturated Fat: 0.3g | Monounsaturated na taba: 0.6g | Sosa: 193mg | Potassium: 98.8mg | Hibla: 1.5g | Asukal: 21.3g | Vitamin A: 23.8IU | Bitamina B12: 0.2Pg | Bitamina C: 4.8mg | Bitamina D: 9.8Pg | Calcium: 69.5mg | Iron: 1.4mg | magnesiyo: 17.7mg | Posporus: 50.8mg | Zinc: 0.3mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting masusustansyang sangkap lang ang kailangan mo para sa resipe na ito. Narito kung paano pumili ng mga ito.
- Dinurog na Pinya – 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.
- Pineapple Juice – This intensifies the pineapple flavor. Lime juice also works well for a tangy variant.
- Natunaw na Langis ng Niyog – This adds moisture and a subtle coconut flavor. Other light oils, like olive or canola, are also suitable.
- Coconut Milk – 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.
- Vanilla Extract – This enhances the overall flavor profile.
- Asukal – This sweetens the bread. Coconut sugar, unrefined cane sugar, or brown sugar are suitable alternatives.
- Flour ng Lahat-Lyong – This forms the base of the bread. Almond or oat flour are not suitable. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
- Paghurno Powder – Nakakatulong ito para umangat ang tinapay.
- Asin – This balances the sweetness.
How to Make Pineapple Bread
Napakadaling gawin ang recipe na ito, narito kung paano sa ilang larawan.
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.
Ihurno ang tinapay sa gitnang rack ng oven sa loob ng 50-60 minuto sa 350 °F (180 °C).
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for the best sweet bread:
- Sariwang Pinya na Katumpakan – 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.
- Tangy Twist – Swap pineapple juice with lime juice for a tangy flavor.
- Pagsasaayos ng Tamis – Increase the sugar to 1 cup for a sweeter bread.
- Temperatura ng likido – Ensure liquid ingredients are at room temperature to prevent coconut oil from solidifying.
- Kahit Baking – Foil the top of the bread after 40 minutes to prevent over-browning.
- Paglamig Oras – Allow the bread to cool completely before slicing to ensure it sets properly.
In the pictures, the pineapple looks chunked not crushed. Do you by any chance have a picture of the can or name of the brand with item name?
I tested the recipe twice, with crushed canned pineapple and with fresh pienapple chunks. In the recipe card, I provide both measurement, depending on the option you want to use. You can either use 1 can (8oz.) Crushed canned Pineapple I using Dole – or 3/4 cup finely chopped fresh pineapple.