Hawaiian Pineapple Bread Recipe
This Hawaiian pineapple bread is a tropical vacation in bread form! Studded with pineapple, strawberries, and toasted coconut, this is a flavor dream come true!
The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Yes! I looove quick breads! Rarely a week goes by that we don’t have some soft of muffin in our house. I tend to make a lot more muffins than I do breads, though, so I wanted to do an actual bread. After this ridiculously warm winter we have had (no snow and 50 degrees?!), and the fact that I see spring flowers peeking up from the ground, I felt spring (and summer) needed to be welcomed whole-heartedly! The delicious combination of pineapple, mango, strawberry and coconut were exactly what I needed.
This Hawaiian quick bread recipe is amazing! It is so soft and moist, its more cake-like than any other quick bread I have had. And it tastes like Hawaii.
Or what I imagine Hawaii would taste like… if you could eat a state… I wrote the directions out as I did them. For me, a quick bread is supposed to be quick! A bowl and a spoon, people!
My only recommendation is to please please set the timer when you are toasting your coconut! Otherwise you will be happily chopping away at your fruit and suddenly think: “Mmm! Something smells good! Kind of like coconut…..Holy Crap! THE COCONUT!” Luckily I saved it seconds before it was burnt, but as you can see in the pictures it is nice and toasty!
Table of Contents
hide
How to make Hawaiian pineapple bread
This is a quick intro into the method of how to make this bread. For the full recipe, please scroll down to the recipe card below!
- Toast the coconut. Be careful to watch it so it doesn’t burn!
- Whisk the dry ingredients together in a medium mixing bowl.
- In a large mixing bowl, whisk the melted butter and eggs until frothy.
- Add the sugar and whisk well.
- Stir in the sour cream.
- Gently fold in the flour mixture with a wooden spoon, being careful not to overtax.
- Fold in the fruit and half of the toasted coconut.
- Pour into a prepared bread loaf pan and top with remaining coconut.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 15 minutes, and then remove from the pan to a wire rack. Allow to cool completely.
- Enjoy!
Quick Breads are great breakfasts, snacks, and desserts all in one! Try these other awesome quick bread recipes:
- Almond Poppy Seed Bread – This Almond Poppy Seed Bread has the perfect soft, light and crumby texture and loads of great almond flavor! Its a simple bread the whole family will enjoy.
- Snickerdoodle Banana Bread – This banana bread recipe is packed with snickerdoodle flavor! Its a real treat!
- Banana Brandy Bread – This Banana Brandy Bread is a fun “adult” version of banana bread – spiked with brandy, spiced, and moist with the addition of sour cream. Its a great boozy banana bread recipe to have in your repertoire!
- Best Zucchini Bread – This is the best zucchini bread recipe there is! Moist and flavorful, this zucchini bread with applesauce, cinnamon and walnuts is the only zucchini bread recipe you will ever need. Its grandma approved!
- Earl Grey Banana Bread – This banana bread recipe is moist and flavorful, with subtle floral notes.
Hawaiian Quick Bread Recipe
This quick bread is a tropical vacation in bread form! Studded with fruit and toasted coconut!
Print
Pin
Rate
Servings: 12 Servings
Calories: 332kcal
Ingredients
- 1 ½ cups sweetened shredded coconut
- ½ cup unsalted butter melted
- 1 ½ cups flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 2 cups fruit - pineapple strawberry, and mango, cut into chunks
Instructions
- Preheat the oven to 350.
- Spread 1 cup of the coconut on a baking sheet.
- Bake until lightly toasted, tossing occasionally, for 6-10 minutes.
- Grease 9x5 inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter and eggs until frothy.
- Add the sugar and whisk well.
- Add in the sour cream and mix until incorporated.
- Using a rubber spatula, mix in the flour, being careful not to overmix.
- Fold in the fruit and the toasted coconut.
- Pour into the greased loaf pan.
- Sprinkle the top of the loaf with remaining 1/2 cup of coconut (the untoasted stuff).
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean (cover with foil halfway through so the top of the bread does not burn).
- Remove the bread from the oven and allow to cool in the pan for 15 minutes.
- Remove the bread from the pan and allow to cool completely.
- Enjoy!
Notes
Store this bread, covered, on the counter for 3-4 days.
Nutrition
Serving: 1g | Calories: 332kcal | Carbohydrates: 45g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 78mg | Sodium: 206mg | Fiber: 3g | Sugar: 29g
Perfect for spring! And toasted coconut is heaven. Nice work on this challenge doing something a little different from your usual 🙂
LOL – I had to laugh at the "hmm, something smells good!" because I have SO done that. More than once. Your bread looks so delicious and sounds so tropical! I'll gladly take a taste of Hawaii!! 🙂
That looks so tasty. I've been thinking about joining Daring Bakers for a while but I'm flat-out enough with Daring Cooks. Maybe when things settle down a bit… Also, I noticed you did some renovations. Love the background!
I'm a new fan of coconut and this sounds delicious! Very pretty, too.
Sounds great! I make muffins all the time as well so it was nice to make bread for a change. 🙂 I really want to try this bread, it sounds so tropical!
Oooooh this sounds so good! What a great flavour combination 🙂 It looks lovely!
Coconut and mango sounds so tropical–yummy burst of flavor!
I LOVE your Aloha bread! I was going to make a tropical quick bread initially, but then tried to experiment with the banana bread part of it and failed miserably lol Pineapple, strawberry shredded coconut and mango sounds wonderful. BTW, your site is looking fierce!
Mmm…this looks so delicious! I love your photos.
Coconut and all that yummy fruit???? What a marvelous quick bread! Fun baking with you this month 🙂
Very pretty bread!
Looks yummy! Do you have any suggestions for a savory quick bread? My family loves biscuits, but you can only eat so many of them. I did try an onion cheese quick bread last week and it was so dry, though my hubby loved it!
Mmm…mango and coconut – always a winner! It reminds me a bit of hummingbird cake – do you get that there? Banana, pineapple, passionfruit, coconut and macadamia seem to be the most common elements. Might have to try this!
This bread looks so good. I love the fruit combination!
This looks really great and I will be trying it this weekend. I do have a question about the coconut. What am I doing with the second half of the toasted coconut? It seems only half is going into the bread.
Hi Terri! The toasted coconut goes in the bread, the untoasted coconut gets sprinkled on top of the loaf before baking!