Pineapple Bread

Don't worry, ads are not going to appear on your printed document!

No ratings yet

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This Pineapple Bread is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pineapple-bread/ or scan the QR code here ➡️

Prep Time15

Cook Time30

Total Time45

Servings: slices

Calories: 262.2kcal

Author: Carine Claudepierre

Ingredients

1 can Crushed Pineapple canned, or fresh 3/4 cup (note 1) at room temperature
3 tablespoons Pineapple Juice (note 2) at room temperature
½ cup Melted Coconut Oil (note 3), cooled
1 cup Coconut Milk (note 4) at room temperature
1 teaspoon Vanilla Extract
¾ cup Sugar (note 5)
2 ⅓ cups All-Purpose Flour (note 6)
2 ½ teaspoons Baking Powder
½ teaspoon Salt

Optional

⅓ cup Shredded Coconut (Unsweetened) (note 7)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch x 6-inch loaf pan with a piece of parchment paper. Lightly oil with cooking oil spray. Set aside.
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.

Notes

Note 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.

Note 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.

Note 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.

Note 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.

Note 5: Any granulated sweetener works like coconut sugar, unrefined cane sugar, or brown sugar.

Note 6: The recipe won't work with almond flour or oat flour. I don't recommend all-purpose gluten-free flour, the cake will be dense.

Note 7: Optional but if you love coconut I highly recommend this.

Storage: Store the bread unsliced to keep it moist, in the fridge in an airtight box for up to 4 days.

Nutrition