Pina Colada Quick Bread

This Pina Colada Quick Bread is a deliciously tropical treat that combines the flavors of pineapple and coconut into a moist, flavorful loaf. Made with crushed pineapple, coconut cream, and a hint of cinnamon, this easy-to-make bread is perfect for breakfast, a snack, or even dessert. The sweet and creamy topping of toasted coconut flakes adds an irresistible finishing touch. Whether you’re hosting a summer brunch, looking for a quick holiday dessert, or just craving a tropical-inspired treat, this bread will surely be a crowd-pleaser. Enjoy it fresh from the oven, with a dollop of whipped cream or coconut ice cream for an extra indulgence.

Ingredients:

For the Bread:

• 3 cups all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 3 large eggs
• ½ cup unsalted butter, melted (1 stick)
• 1 can (20 ounces) crushed pineapple, with juice
• 1 cup coconut cream
• 2 tablespoons Greek yogurt

For the Topping:

• ⅓ cup coconut cream (remaining from the bread)
• ½ cup sweetened coconut flakes, toasted

Instructions:

1. Prepare the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, ground cinnamon, and salt.
2. Combine the wet ingredients: In a separate bowl, mix the crushed pineapple (with juice), eggs, melted butter, ⅔ cup coconut cream, and Greek yogurt. Stir until well combined and smooth.
3. Mix the batter: Gradually add the wet ingredients to the dry ingredients, stirring until the mixture is fully combined and smooth.
4. Bake the bread: Grease 3 or 4 mini loaf pans and evenly distribute the batter into the pans. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
5. Prepare the topping: In a small bowl, combine the remaining ⅓ cup of coconut cream with the toasted coconut flakes. Once the bread has cooled, spread the coconut cream topping over the top of the bread, and sprinkle with the toasted coconut flakes.
6. Serve and enjoy: Allow the bread to cool completely before serving. This deliciously tropical treat is perfect with a cup of tea or as a sweet snack.

---

Tips

• Mini loaf pans: If you don’t have mini loaf pans, you can also bake this in a standard loaf pan, but adjust the baking time to around 50-60 minutes. Make sure to check doneness with a toothpick.
• Coconut cream: If you can’t find coconut cream, you can substitute with full-fat coconut milk, but the texture may be slightly different.
• Toast the coconut flakes: Toasting the coconut flakes gives the topping a richer flavor. Simply place them in a dry skillet over medium heat for a few minutes, stirring frequently, until golden brown.

Variations and Substitutions

• Gluten-free option: Use a gluten-free all-purpose flour blend to make this bread gluten-free.
• Dairy-free version: Replace the Greek yogurt with a dairy-free yogurt and use dairy-free butter or oil instead of regular butter.
• Add-ins: Try adding chopped walnuts, macadamia nuts, or shredded coconut to the batter for extra texture and flavor.

FAQs

Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but make sure to chop it finely and include the juice. Canned pineapple is typically more juice-laden, which adds to the moisture of the bread.

Can I make this in advance?
Yes! This bread can be made ahead and stored at room temperature in an airtight container for up to 3 days. It also freezes well for up to 3 months—just wrap it tightly in plastic wrap before freezing.

What should I do if I don’t have mini loaf pans?
You can make this bread in a standard 9×5-inch loaf pan. Just be sure to adjust the baking time to about 50-60 minutes and check for doneness by inserting a toothpick.

Serving Suggestions

• Serve this Pina Colada Quick Bread with a tropical fruit salad or a refreshing glass of iced tea for a light and summery snack.
• It pairs perfectly with whipped cream or a scoop of coconut ice cream for extra indulgence.
• This bread also makes a great addition to breakfast or brunch, alongside fresh pineapple and a drizzle of honey.

Why You’ll Love This Recipe

This Pina Colada Quick Bread brings the tropical flavors of coconut and pineapple into a moist, tender loaf that’s perfect for any occasion. Whether you’re hosting a summer party, enjoying an afternoon snack, or looking for a unique dessert, this bread is sure to impress. The sweet coconut topping adds a delightful crunch, making every bite irresistible. Simple to make and full of tropical goodness, this bread will transport you to a tropical paradise!