This Orange Pineapple Coconut Bread has a burst of tropical flavors! Pineapple Coconut Bread only takes about 10 minutes to get in the oven!
I was kind of sick of making Christmas cookies this morning. It seems like I’ve been making cookies all month.. Oh yea I have been! I also wanted to add a little volume to my gift baskets and quick bread is a simple, and as the name suggests, quick, addition to your gift basket! Literally, 10 minutes from start to finish! Let the oven do the rest of the work!!
I’ve been contemplating this combination of flavors since shortly after making the Orange Cranberry Pumpkin Bread last month. At least the pineapple and coconut. After making the Orange Cranberry Pumpkin Bread, it dawned on me that orange would be a great addition. The orange did not disappoint! It is so moist and crust is nice and crispy! With the flavors of the Caribbean, it is a bright note on a cold winter’s day.
How to make it
- Drain pineapple and coarsely chop. Place in a colander and drain further. If using crushed pineapple, press down with can to remove most of the liquid.
- Measure and mix dry ingredients in bowl.
- Add nuts to food processor bowl.
- Pulse until coarsely chopped. Remove from bowl. *Can also be chopped by hand.
- Break eggs into bowl.
- Quarter orange. Place in food processor bowl.
- Pulse until coarsely chopped.
- Add eggs and sugar to mixing bowl.
- Beat until fluffy.
- Add drained pineapple and orange.
- Next, add flour mixture about 1 cup at a time, beating just until incorporated.
- Add coconut and nuts and mix, by hand.
- Fill bread pans to 2/3 full.
- Top with reserved coconut.
Bake in 350°F oven for 45 minutes for mini loaves and 1 hour for full sized loaves. Check bread after 30 minutes. If it is not browned, loosely cover with aluminum foil. Done when cake tester, inserted in center, comes out clean.
Can you freeze coconut bread?
These Coconut Breads freeze quite well, so you can make them in advance. The texture of the crust is superior if they are fresh, but the flavor is still perfect after thawing!
How to store it
Coconut Bread can be stored, wrapped in aluminum foil, on the counter for 4-5 days. For longer storage, freeze bread.
Notice the chunks of orange and pineapple in this deliciously moist quick bread!!
Tools I use to make this recipe
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Orange, Pineapple, Coconut Quick Bread
- Preheat oven to 350°F / 177°C.
- Process nuts in food processor.
- Process pineapple in food processor, if using sliced or chunk pineapple, leave a few of the pieces pea sized or so. Place in a colander to further drain. Press down with a fork or your hand to drain further.
- Quarter orange and remove seeds. Place pieces in food processor and pulse a few times. Rind pieces should not be too large, but I like some of them about pea size or slightly larger.
- Mix flour with baking soda, salt, nutmeg. ginger. Set aside.
- Beat eggs in mixing bowl. Add sugar and beat until frothy, about 1 minute.
- Add pineapple and orange and combine.
- Add dry ingredients about 1 cup at a time, just until mixed..
- Incorporate Coconut and nuts to the batter by hand.
- Spray loaf pans with no stick spray.
- Fill loaf pans 2/3 full.
- Bake 45 minutes - 1 hour, depending on size of loaves, or until pick inserted in the center comes out clean.
- Allow loaves to cool on cooling rack in the pans for at least 1 hour. Then slide knife down the edges to loosen. If they are cool enough, they literally fall right out when turned upside down. Let loaves cool fully on rack.
- These freeze well but crust will get slightly soggy. To freeze. wrap in plastic wrap and then in foil or freezer paper.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Originally Published 12/20/2014