Pina Colada Quick Bread – Moist mini loaves with pineapple, coconut cream for a fresh Hawaiian taste of the tropics in a quick easy batch of bread. Decadent, moist and delicious, you’ll want to mix and make this often if you love tropical taste.
I almost feel the need to apologize in advance for my many photographs. This quick bread was so fun to photograph and I had to stop myself from adding too many photos because I just love pictures that involve coconut or pineapple but when you add the 2 together, if gets even better.
But besides the lovely looks, this bread tastes amazing! You’ll think your setting on the sand in Hawaii if you close your eyes and take a bite. So delicious, that I had a hard time not having multiple taste tests. However, I deemed it okay since I worked hard to create and photograph these delicious mini loaves.
Feel free to skip the step of the added toasted coconut, but it really gives it added texture, taste and beauty. But if you’re short on time, it’s definitely not necessary. But I couldn’t help myself.
And guess what peeps? I actually remembered that there was toasted coconut in the oven and lo and behold I didn’t burn it like I normally do.
It usually goes like this, pop coconut into the oven, go about your business, tidying up, clearing counters. Smell something. Wonder what it is. Run down. Switch laundry. Come back. Sniff. Smack forward. You burned the coconut again.
But all was well with my brain this time and I only had to make one batch of toasted coconut to enjoy one batch of toasted coconut. That’s called “worth it.”
There have been other occasions that I made toasted coconut 3 times to enjoy it one time. That’s what I call, “not worth it.” I’m getting with it. Let’s hope it stays that way for keeps.
Head to the store or Amazon to grab yourself some crushed pineapple and cream of coconut. This bread can’t be beat and it’s easy to share 2 mini loaves for you and 2 for a friend or neighbor.
Enjoy and I can’t wait to hear how much you like the pina colada quick bread.
XOXO
Til we meet and eat again,
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Pina Colada Quick Bread
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs slightly beaten
- 1/2 cup (1 stick butter) melted
- 1 can 20 ounces crushed pineapple, undrained
- 1 can 15 ounces cream of coconut
- 2 tablespoons Greek yogurt
Topping
- remaining cream of coconut
- 1/2 cup coconut flakes sweetened or unsweetened
- 1/2 cup sweetened coconut flakes toasted
Instructions
- Preheat oven to 350 degrees F. Grease 4 mini loaf pans with non-stick cooking spray. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. In a medium bowl, combine eggs, melted butter, pineapple and it's juice and 2/3 cup of cream of coconut and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist.
- Divide evenly among the 4 pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Cool loaves in pan for 10 minutes. Remove to wire rack and let cool before cutting and serving.
For Topping
- In a small bowl combine cream of coconut, coconut flakes. Spread over cooled loaves. Sprinkle with toasted coconut, if desired.
Notes
Spread coconut evenly on a baking sheet. Place in oven at 350 degrees F, until golden brown. Stir several times. Bake for 5-7 minutes.
You may also like these:
Pina Colada Fruit Dip
Pina Colada Smoothie
Coconut Glazed Zucchini Bread
Can this be made as one large loaf? If so, what would the bake time be for an 8 x 4 or 9 x 5 loaf pan? Thanks!
Most likely. But so far I’ve only tested as mini loaves. Just keep an eye on it as your pouring it. Stop at about 3/4 full to make sure there’s room for expansion.. If there’s any left pour into a mini bread pan or some other small pan. Good luck!
I hope to test it out again next week as a full loaf.
I followed this recipe & as my loaves are currently baking I realized that the directions never said to add the eggs & yogurt. So I didn’t. I’m guessing they won’t taste right. I was really excited to try this too. Anyway, just a heads up that you might want to edit that in.
I’m so sorry Kristin! Thanks for the heads up. Appreciate my reader’s patience and kindness with my occasional human errors. The recipe has been updated. Have a blessed day!
They actually still tasted really good!! I’ll definitely be trying this recipe again with all of the ingredients! 🙂
I just made this, but with gluten free rice flour. I didn’t have yogurt so I did sour cream instead. It’s so good! I made a large loaf of bread and then a batch of doughnuts. I mixed some coconut cream with powder sugar and then topped with toasted coconut. Delicious!!
Thanks for the great review. So glad you enjoyed it!
Can you use a can of coconut milk instead of cream? If not, how can I substitute something one might have in a reasonably well stocked kitchen?
Hi Joanne! I wish I could help but I haven’t tried using anything other than cream of coconut in the recipe. I don’t want to cause a failed recipe so in this case, I’d say stick with the ingredients as listed.
Happy baking!
Added this to get email notifications. 🙂
If you have a hard time toasting coconut in the oven you can toast it in the microwave. You still have to watch it but it takes so much less time you aren’t going to walk away and forget it. You spread a layer out on a glass microwave safe plate and microwave on high in 30 second intervals. Stir between each interval to get more even toasting. Repeat until you get the toasting level you want. Usually takes less than 3 minutes.
I never change a recipe first time but these were overpowered by the large amount of baking powder. We could taste the alum aftertaste. I may make again but highly recommend adding no more than half (1 1/2 tsp) in the future. Also, (personal preference) will just add the coconut to the batter as the coconut/coconut mulk topping is way too sweet for us.
Thanks for your feedback! I’ll give this recipe another whirl and see if I need to update it.