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Pina Colada  Quick Bread


4 mini loaves


45 mins


This quick bread recipe is made with sweet crushed pineapple and toasted coconut, making it taste like a Pina Colada cocktail.


– 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 unsalted butter, melted (1 stick ) – ▢1 can (20 oz. crushed pineapple) – ▢1 cup coconut cream – ▢2 tablespoons Greek yogurt Topping – ▢remaining coconut cream (1/3 cup) – ▢1/2 cup sweetened coconut flakes (toasted)

Step 1

– Preheat oven to 350°F (176°C). Grease 4 mini loaf pans with non-stick cooking spray. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl.

Step 2

– In a medium bowl, combine eggs, melted butter, pineapple and its juice and 2/3 cup of coconut cream and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist.

Step 3

– Divide evenly among the 4 mini loaf pans and bake for 35 to 40 minutes, or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove the bread to a wire rack and let cool.

Step 4

Make the Topping: In a small bowl, combine the remaining 1/3 cup coconut cream with the toasted coconut flakes. Spread over cooled loaves. Slice and serve immediately.

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