Pina Colada Quick Bread
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 mini
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Calories
943 kcal
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Course
Bread
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Cuisine
International
Pina Colada Quick Bread
Description
The Pina Colada Quick Bread mixes dry ingredients for structure alongside spices, with wet ingredients bringing moisture and tropical flavors from crushed pineapple and coconut cream. The addition of Greek yogurt adds moisture and a slight tang, balancing the sweetness. Baking in mini loaf pans encourages even cooking and tender crumb.
After baking, the bread is topped with a spread of coconut cream mixed with toasted sweetened coconut flakes, adding texture and intensified coconut flavor to the presentation. The cinnamon in the bread provides a subtle warming spice that complements the pineapple and coconut elements.
This sweet bread can be sliced for breakfast, snacks, or dessert. Toasting coconut flakes is done in the oven or a skillet before mixing with coconut cream for the topping. Serve the loaves once cooled to allow the flavors and crumb to fully set.
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 egg slightly beaten
- 1/2 cup butter 1 stick, melted, unsalted
- 1 can pineapple 20 oz (570g, crushed
- 1 cup coconut cream
- 2 tablespoons Greek yogurt
Topping
- 1/3 cup coconut cream remaining
- 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.
Notes
- Toast the sweetened coconut flakes in the oven at 350°F for 5-7 minutes, stirring occasionally to prevent burning and achieve even golden color.
- Alternatively, toast coconut flakes in a skillet by stirring constantly with a wooden spatula until golden brown.
- Use freshly toasted coconut flakes mixed with coconut cream as topping spread over the cooled bread before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4mini
Amount Per Serving
Calories 943 kcal
% Daily Value*
| Serving | 4mini loaves | |
| Calories | 943kcal | 47% |
| Carbohydrates | 129g | 43% |
| Protein | 17g | 34% |
| Fat | 41g | 63% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 201mg | 67% |
| Sodium | 599mg | 25% |
| Potassium | 440mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 50g | 100% |
| Vitamin A | 989IU | 20% |
| Vitamin C | 14mg | 16% |
| Calcium | 256mg | 26% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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