Pina Colada Quick Bread

4.45 from 187 votes

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

Prep Time15

Cook Time30

Total Time45

Course: Bread

Cuisine: Baking Recipes

Keyword: Pina Colada Quick Bread

Servings: mini loaves

Author: Bee Yinn Low

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 unsalted butter 1 stick, melted
1 can crushed pineapple 20 oz (570g)
1 cup coconut cream
2 tablespoons Greek yogurt

Topping

1/3 cup remaining coconut cream
1/2 cup sweetened coconut flakes toasted

Instructions

Preheat the oven to 350°F (176°C) and grease 4 mini loaf pans with non-stick cooking spray. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
In a medium bowl, combine the eggs, melted butter, pineapple with its juice, and 2/3 cup of coconut cream and Greek yogurt. Stir until blended. Add this mixture to the flour mixture, stirring just until moist.
Divide the mixture evenly among the 4 mini loaf pans and bake for 35 to 40 minutes, or until a toothpick comes out clean. Let cool in the pans for 10 minutes, then remove the bread and transfer to a wire rack to cool completely.
Make the topping: In a small bowl, combine the remaining 1/3 cup of coconut cream with the toasted coconut flakes. Spread the mixture over the cooled loaves. Slice and serve immediately.

Video

Notes

Recipe Source: Gather for Bread.

To toast coconut:

Spread the sweetened coconut flakes evenly on a baking sheet. Place in oven at 350 degrees F. Bake for 5-7 minutes or until golden brown. Stir a few times while baking.

You can also toast the sweetened coconut flakes on a skillet by stirring the coconut flakes back and forth with a wooden spatula until they turn golden brown.

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