Pina Colada Quick Bread
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Ingredients
- 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.