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Pineapple Coconut Quick Bread

A delightful and moist quick bread featuring sweet crushed pineapple and chewy shredded coconut, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Make sure it's sifted.
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup crushed pineapple (drained)
  • 1/2 cup shredded coconut
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix well to ensure there are no lumps.
  3. In a separate bowl, whisk together the crushed pineapple (drained), shredded coconut, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet mixture into the dry mixture and stir gently until just combined. Be careful not to overmix, as this can make your bread dense!
Baking
  1. Pour the batter into your prepared loaf pan and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, remove from the oven, let it cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely before slicing.

Notes

Store the bread in an airtight container at room temperature for up to 3 days. For long-term storage, freeze it for up to 3 months, wrapped tightly in plastic wrap and aluminum foil. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F (175°C) for 10-15 minutes.