Description
This Pina Colada Quick Bread is a delightful tropical twist on traditional bread, infused with flavors of pineapple and coconut. Easy to make and perfect for a sweet treat any time of day.
Ingredients
Units
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs, slightly beaten
- 1/2 cup unsalted butter, melted
- 1 can crushed pineapple (20 oz/570g)
- 1 cup coconut cream
- 2 tablespoons Greek yogurt
Topping:
- 1/3 cup coconut cream (for topping)
- 1/2 cup sweetened coconut flakes, toasted
Instructions
- Preheat the oven: Preheat the oven to 350°F (176°C) and grease 4 mini loaf pans with non-stick cooking spray.
- Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
- Combine wet ingredients: In a medium bowl, mix the eggs, melted butter, crushed pineapple with juice, 2/3 cup coconut cream, and Greek yogurt. Blend well.
- Combine mixtures: Add the wet mixture to the dry ingredients, stirring just until moist.
- Bake: Divide the batter into the loaf pans and bake for 35-40 minutes until a toothpick inserted comes out clean.
- Cool and top: Let loaves cool for 10 minutes in pans, then transfer to a wire rack. Mix remaining coconut cream with toasted coconut flakes and spread over loaves.
- Serve: Slice and serve when ready.
Notes
- This bread is best enjoyed fresh but can be stored in an airtight container for a few days.
- For added sweetness, you can drizzle a simple glaze made of powdered sugar and pineapple juice over the top.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
