Pina Colada Quick Bread Recipe

If you could bottle up a breezy tropical vacation, I swear it would taste just like this Pina Colada Quick Bread! This easy-breezy loaf brings together sweet pineapple, creamy coconut, and the kind of golden crumb that tastes like pure sunshine. Whether you serve it for brunch, snack time, or dessert, every slice is a mini island getaway right in your kitchen.

Ingredients You’ll Need

You’ll love how simple the ingredient list is for Pina Colada Quick Bread—yet each component brings its own magic. These pantry staples and tropical touches work together for a loaf that’s moist, flavorful, and sure to impress.

• All-purpose flour: This forms the sturdy base of your quick bread, creating a tender crumb that soaks up all that pineapple and coconut.
• Sugar: Just enough to sweeten the bread without being overwhelming—so those tropical flavors can shine.
• Baking powder: Gives your loaves that irresistible lift for a beautiful bread that slices like a dream.
• Ground cinnamon: Adds a subtle warmth that ties the coconut and pineapple together.
• Salt: A pinch makes all the flavors pop and keeps the bread from tasting flat.
• Large eggs: Bind everything together and give your bread structure (make sure to slightly beat them for easy mixing).
• Unsalted butter: Melted butter enriches the bread and helps keep it ultra-moist—no dryness here!
• Crushed pineapple (with juice): Delivers juicy sweetness and tiny bursts of flavor in every bite. Don’t drain—use the whole can!
• Coconut cream: For dreamy richness and that classic Pina Colada flavor you crave.
• Greek yogurt: Adds a subtle tang and even more moisture to the bread without making it heavy.
• Sweetened coconut flakes (toasted): For that irresistible crunch on top and extra coconut oomph.

Variations

The beauty of this Pina Colada Quick Bread is how easily you can make it your own! With just a few tweaks, you can adapt the loaf to fit dietary needs, pantry finds, or spontaneous flavor cravings.

• Lightened-Up Version: Swap in light coconut milk for the coconut cream and use low-fat Greek yogurt for a slightly lighter crumb that’s still rich and flavorful.
• Gluten-Free: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour to make this loaf gluten-free—no other adjustments needed.
• Nutty Twist: Add 1/2 cup of chopped macadamia nuts or pecans for a delightful crunch and extra tropical flavor.
• Rum Soaked: Drizzle a tablespoon of dark rum into the batter or brush a bit over the finished loaf for an extra grown-up, cocktail-inspired kick.

How to Make Pina Colada Quick Bread

Step 1: Prep Your Pans & Preheat

Start by preheating your oven to 350°F (176°C) and greasing four mini loaf pans with non-stick spray. The mini size ensures every loaf bakes up evenly with a stunning golden crust—plus, they’re perfect for sharing.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Get everything evenly combined so your bread bakes up with a consistent, tender crumb.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, stir together the slightly beaten eggs, melted butter, the entire can of crushed pineapple (with its juice!), 2/3 cup of coconut cream, and Greek yogurt. Mix just until everything is blended—don’t worry if it looks a little lumpy from the pineapple; that’s what you want!

Step 4: Bring It All Together

Add the wet ingredients to the dry bowl and gently stir, just until everything is moistened. Overmixing can make quick bread tough, so a few streaks of flour are totally fine. The batter will be thick and luscious!

Step 5: Bake and Cool

Divide the batter evenly between your prepared mini loaf pans and smooth the tops. Slide the pans into your oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 10 minutes, then finish cooling them on a wire rack for best texture.

Step 6: Add the Tropical Topping

In a small bowl, mix the remaining 1/3 cup of coconut cream with the toasted coconut flakes. Once the loaves are completely cool, spread this dreamy topping over each one. Slice, inhale that beachy aroma, and dig in!

How to Serve Pina Colada Quick Bread

Garnishes

The classic coconut cream and toasted coconut flakes topping is a dreamy finish, but don’t be afraid to get playful! Try a scatter of lime zest, maraschino cherries, or even a drizzle of extra coconut cream for a splashy, bakery-worthy look.

Side Dishes

Pina Colada Quick Bread absolutely shines alongside brunch favorites like a colorful fruit salad, crispy bacon, or a creamy Greek yogurt parfait. As a dessert, serve it with a scoop of vanilla ice cream or lightly whipped cream to enhance the tropical vibes.

Creative Ways to Present

For parties, slice the mini loaves and arrange them on a platter with cocktail umbrellas for a playful, island-inspired treat. You can also wrap each mini loaf in parchment and tie with twine for a charming edible gift—perfect for neighbors, teachers, or hostess presents!

Make Ahead and Storage

Storing Leftovers

Store leftover Pina Colada Quick Bread loaves tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays soft and moist, and the flavors even mingle and deepen overnight!

Freezing

To freeze, wrap cooled loaves (without the topping) tightly in plastic wrap and then in foil. They’ll keep beautifully in the freezer for up to 2 months. Thaw at room temperature, then add the topping just before serving for best texture.

Reheating

Warm individual slices for 10-15 seconds in the microwave or toast gently in a toaster oven for that just-baked magic. The coconut aroma fills your kitchen all over again!

FAQs

Final Thoughts

Whether you’re dreaming of palm trees or just want to brighten up your baking routine, Pina Colada Quick Bread is pure feel-good comfort—no fancy equipment or exotic ingredients required. Give it a try, share a slice (or two), and let the tropical aroma fill your home with joy!

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