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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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Bread
Servings: 4 mini loaves
Author: Melanie - Gather for Bread


  • 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


  • remaining cream of coconut
  • 1/2 cup coconut flakes sweetened or unsweetened
  • 1/2 cup sweetened coconut flakes toasted


  • 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.


To toast coconut:
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.