Tropical Bliss in Every Slice: Savor the Sunshine with Pina Colada Quick Bread
Escape to the tropics with the delightful fusion of pineapple and coconut in our Pina Colada Quick Bread. This easy-to-make recipe brings the flavors of a classic cocktail into a moist and flavorful bread that’s perfect for breakfast, brunch, or a sweet treat any time of the day. Join us on a journey to culinary paradise as we explore the steps to create this tropical sensation that will have you dreaming of sandy beaches and swaying palm trees.
Ingredients:
For the Pina Colada Quick Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup unsalted butter, melted
- 1/2 cup coconut milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons coconut milk
- 1/4 cup shredded coconut (for garnish)
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix in Wet Ingredients:
- Add melted butter, coconut milk, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
- Fold in Pineapple and Coconut:
- Gently fold in the crushed pineapple and shredded coconut into the batter, ensuring an even distribution.
- Bake to Perfection:
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Glaze:
- Allow the Pina Colada Quick Bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and coconut milk to create the glaze. Drizzle the glaze over the cooled bread.
- Garnish and Serve:
- Sprinkle shredded coconut over the glaze for a final tropical touch. Slice and enjoy!
Cook Notes:
- Draining Pineapple: Ensure to drain the crushed pineapple well to prevent excess moisture in the bread.
- Coconut Choices: Tailor the sweetness of the bread by using sweetened or unsweetened shredded coconut based on your preference.
- Glazing Technique: Adjust the consistency of the glaze by adding more powdered sugar for a thicker glaze or more coconut milk for a thinner one.
- Storage Tip: To keep the bread moist, store it in an airtight container at room temperature or refrigerate for longer shelf life.
Variations:
Mango Tango Twist:
- Add diced fresh mango to the batter for a delightful mango-coconut fusion.
Macadamia Magic:
- Fold in chopped macadamia nuts for added crunch and a hint of nutty flavor.
Pineapple Paradise Muffins:
- Turn this recipe into tropical muffins by dividing the batter into muffin cups and adjusting the baking time accordingly.
Keto Version:
- Substitute almond flour or coconut flour for all-purpose flour to reduce carb content.
- Replace granulated sugar with a keto-friendly sweetener in both the bread and the glaze.
- Use unsweetened shredded coconut for a keto-approved version.
Low-Carb Version:
- Opt for a low-carb sweetener in place of granulated sugar in both the bread and the glaze.
- Choose a low-carb flour alternative like almond flour or coconut flour.
- Confirm the carb content of the coconut milk to align with your low-carb preferences.
Pina Colada Quick Bread is a tropical escape on a plate, bringing the sunshine of the islands to your home. With every slice, you’ll experience the perfect blend of pineapple and coconut, creating a symphony of flavors that dance on your taste buds. Whether you’re indulging in a leisurely brunch or satisfying your sweet tooth, this quick bread is a celebration of the laid-back, carefree vibes of a tropical getaway. So, embrace the flavors of paradise, bake a loaf of Pina Colada Quick Bread, and let each bite transport you to a beachside retreat in the comfort of your own kitchen.
