Cozy pineapple coconut bread is one of my favorite quick breads to bake when I want something moist, tropical, and full of warmth. It’s soft and tender, with bits of juicy pineapple and sweet coconut in every bite. Perfect for breakfast, dessert, or an afternoon snack, this loaf brings sunny flavors together in the most comforting way.
Why You’ll Love This Recipe
I love how this bread gives me vacation vibes with ingredients I usually already have in the pantry. The pineapple keeps it extra moist, while the shredded coconut adds texture and flavor without being too sweet. It’s easy to mix by hand—no mixer required—and the smell while it bakes is absolutely amazing. I enjoy it plain, toasted with butter, or drizzled with a simple glaze for something extra.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
baking soda
salt
granulated sugar
eggs
vegetable oil or melted butter
crushed pineapple (with juice)
shredded sweetened coconut
vanilla extract
optional: cinnamon or nutmeg for warmth
optional: coconut milk or Greek yogurt for extra moisture
Directions
I preheat the oven to 350°F and grease a standard 9×5-inch loaf pan.
In one bowl, I whisk together flour, baking powder, baking soda, salt, and any optional spices.
In another bowl, I whisk the eggs, sugar, oil (or butter), vanilla, and crushed pineapple with juice until well combined.
I stir the wet ingredients into the dry just until mixed, then fold in the shredded coconut.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Once done, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
Servings and timing
This recipe makes 1 loaf (about 8–10 slices) and takes around 1 hour and 10 minutes from start to finish, including baking and cooling.
Variations
Sometimes I add chopped nuts like macadamias or pecans for a bit of crunch. I’ve also mixed in dried pineapple pieces or golden raisins. For a sweeter version, I top it with a coconut glaze made from powdered sugar and a little pineapple juice. And for a dairy-free option, I stick with oil and skip any added yogurt.
storage/reheating
I store the bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5. It also freezes well—I slice it first and freeze the pieces individually. To reheat, I toast a slice or microwave it for about 10–15 seconds to bring back that fresh-baked texture.
FAQs
Can I use fresh pineapple?
Yes, I chop and crush it finely, but I make sure to include some juice for moisture. If it’s very juicy, I slightly reduce other liquid ingredients.
Can I make this bread gluten-free?
Absolutely. I use a 1:1 gluten-free flour blend and make sure my baking powder is gluten-free. It still turns out moist and flavorful.
What kind of coconut should I use?
I usually go with sweetened shredded coconut for the best texture and taste, but unsweetened works if I prefer something less sweet.
Can I make this into muffins?
Yes! I divide the batter into muffin tins and bake at 350°F for 18–22 minutes, checking for doneness with a toothpick.
Do I need to drain the pineapple?
No, I use the juice from the can for added moisture—just make sure it’s crushed pineapple in juice, not syrup.
Conclusion
Cozy pineapple coconut bread is a feel-good, tropical-inspired bake that’s soft, flavorful, and super easy to make. It’s perfect for sharing, gifting, or keeping all to myself with a warm drink and a cozy moment. Whether I’m baking for a weekend treat or a quick slice during the week, this loaf always brings the sunshine in.
