Pina Colada Quick Bread
This Pina Colada Quick Bread brings the tropical flavors of pineapple and coconut into a moist, buttery loaf that’s perfect for breakfast, brunch, or dessert. Infused with hints of rum and a creamy glaze, this easy-to-make quick bread is a delicious slice of paradise.
Exciting Story: The first time I made this Pina Colada Quick Bread, I wanted to bring a bit of summer to our kitchen. My husband loved the tropical flavors, and my daughter enjoyed the sweet pineapple chunks in every bite. Now, this recipe is a family favorite whenever we crave something light, fruity, and utterly delicious!
Why You’ll Love Pina Colada Quick Bread
•Tropical and Flavorful: Bursting with pineapple and coconut.
•Moist and Tender: Soft texture with a buttery crumb.
•Easy to Make: Simple ingredients, no yeast required.
•Perfect for Any Occasion: Enjoy with coffee, as a snack, or as a sweet treat.
Ingredients Notes For Pina Colada Quick Bread
•Flour: All-purpose flour for the perfect structure.
•Sugar: Granulated sugar adds sweetness.
•Baking Powder: Ensures a light and fluffy loaf.
•Coconut Milk: Adds richness and enhances the tropical flavor.
•Pineapple: Crushed pineapple (with juice) for moisture and sweetness.
•Coconut Flakes: Shredded sweetened coconut for texture.
•Butter: Melted for a rich, buttery taste.
•Eggs: Provide structure and moisture.
•Rum or Vanilla Extract: For that classic pina colada flavor.
Recipe Steps
1. Preheat Oven and Prepare Batter:
1.Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2.In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
3.In another bowl, combine melted butter, eggs, coconut milk, crushed pineapple (with juice), and rum (or vanilla). Mix until smooth.
4.Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in shredded coconut.
2. Bake the Bread:
1.Pour the batter into the prepared loaf pan and smooth the top.
2.Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
3.Let cool in the pan for 10 minutes before transferring to a wire rack.
3. Optional Coconut Glaze:
1.Whisk together 1 cup powdered sugar, 2 tablespoons coconut milk, and ½ teaspoon rum or vanilla extract.
2.Drizzle over the cooled bread and sprinkle with toasted coconut.
4. Serve and Enjoy:
Slice and serve with coffee or tea for a tropical treat!
Storage Options
•Room Temperature: Store in an airtight container for up to 3 days.
•Refrigerator: Keep for up to a week for longer freshness.
•Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months.
Variations & Substitutions
•Nutty Twist: Add chopped macadamia nuts or pecans for crunch.
•Extra Pineapple: Fold in pineapple chunks for more texture.
•Alcohol-Free: Skip the rum and use extra vanilla extract.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? Yes, just dice it finely and use some of its juice.
What can I serve this with? Enjoy it plain, with butter, or a dollop of whipped cream.
How do I make it dairy-free? Use coconut oil instead of butter.
This Pina Colada Quick Bread is soft, moist, and full of tropical flavors—a perfect treat for any time of the year. One bite, and you’ll feel like you’re on a beach vacation!
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Pina Colada Quick Bread
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract optional
- 1/2 cup canned crushed pineapple drained
- 1/2 cup shredded coconut sweetened or unsweetened
- 1/2 cup coconut milk or regular milk
- 1/4 cup rum or substitute with additional coconut milk
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon coconut milk
- 1/4 teaspoon rum extract optional
- 1/4 cup toasted coconut flakes for garnish
Instructions
- Step 1: Preheat and Prepare
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
- Step 2: Mix Dry Ingredients
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: Mix Wet Ingredients
- Whisk Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and coconut extract. Stir in the crushed pineapple and shredded coconut.
- Step 4: Combine and Bake
- Mix the Batter: Alternately add the dry ingredients and coconut milk/rum mixture to the wet ingredients, stirring until just combined. Do not overmix.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 5: Make the Glaze
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, pineapple juice, coconut milk, and rum extract (if using) until smooth.
- Glaze the Bread: Drizzle the glaze over the cooled bread and sprinkle with toasted coconut flakes.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
