Pina Colada Quick Bread
Moist mini loaves with pineapple and 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 make this often if you love tropical taste.
⏱️ Prep: 15 min🍳 Cook: 30 min🍽️ Makes 4
Ingredients
| 3 cups | 720 ml | all-purpose flour |
| 1/2 cup | 120 ml | sugar |
| 1 tbsp | 15 ml | baking powder |
| 1/2 tsp | 2.5 ml | ground cinnamon |
| 1/4 tsp | 1.3 ml | salt |
| 3 | large eggs, slightly beaten | |
| 1/2 cup (1 stick) | butter, melted | |
| 1 can (20 oz) | crushed pineapple, undrained | |
| 1 can (15 oz) | cream of coconut | |
| 2 tbsp | 30 ml | Greek yogurt |
| — | remaining cream of coconut (topping) | |
| 1/2 cup | 120 ml | coconut flakes, sweetened or unsweetened |
| 1/2 cup | 120 ml | sweetened coconut flakes, toasted |
Instructions
Course: Bread. Prep Time 15 minutes, Cook Time 30 minutes, Total Time 45 minutes. Servings: 4 mini loaves. Author: Melanie - Gather for Bread.
- Preheat oven to 350°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 its juice, 2/3 cup of the cream of coconut and the Greek yogurt. Stir until blended. Add to the 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 the pan for 10 minutes. Remove to a wire rack and let cool before cutting and serving.
For the topping 3. In a small bowl combine the remaining cream of coconut and coconut flakes. Spread over the cooled loaves. Sprinkle with toasted coconut, if desired.
Recipe notes — to toast coconut: Spread coconut evenly on a baking sheet. Place in the oven at 350°F until golden brown, stirring several times. Bake for 5–7 minutes.