This lightened-up pineapple coconut bread is not only full of so much fun tropical flavor, but it’s also a little better for you!

This pineapple coconut bread is So flavorful and a little bit better for you!

If you’re craving something home-baked and comforting, but don’t want to totally wreck your new year’s resolutions on a batch of cookies or pan of brownies, this pineapple coconut quick bread is the answer!

This tropical-inspired bread is made with greek yogurt and whole wheat flour, as well as reduced sugar and butter. It’s still soft, moist, and full of great flavor, but now it’s a little bit healthier for you. And “healthier” is one of my favorite labels for baked goods! Because we should all enjoy a treat (or two) every now and then. This pineapple quick bread makes a great breakfast treat, snack, or even dessert.

Ingredients needed for pineapple coconut bread

What’s in this pineapple coconut bread?

It’s somewhat of a long list, but you probably already have most ingredients in your pantry!

  • Toasted coconut
  • Canned pineapple
  • Greek yogurt
  • Melted butter
  • Eggs
  • Vanilla extract
  • Brown sugar
  • Whole wheat flour
  • All-purpose flour
  • Ground ginger
  • Baking soda
  • Salt
  • Chopped walnuts (optional)

Extra boosts of flavor

This pineapple coconut bread has so much flavor thanks to these 3 changes I made:

  1. Toasting the coconut is an extra step that’s not necessary, but makes a big difference in the overall flavor. To toast coconut, simply place it on a sheet pan at toast it in the oven at 350° for 3-4 minutes while you’re prepping the other ingredients. Keep a close eye on it so it doesn’t burn.
  2. Swapping out some of the all-purpose flour for whole wheat not only bumps up the heartiness of this bread, but it gives it a little bit of a nutty flavor too.
  3. I try to use brown sugar in place of white sugar whenever I can as it just has so much more flavor! And this recipe is no exception. You can use either light or dark brown sugar.

This pineapple coconut bread is So flavorful and a little bit better for you!


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This pineapple coconut bread is So flavorful and a little bit better for you!

Pineapple Coconut Bread

Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
This pineapple coconut bread is not only full of so much fun tropical flavor, but it's also a little better for you!


  • 1/2 cup all-purpose flour (60 grams)
  • 1 cup whole wheat flour (113 grams)
  • 1/2 cup light or dark brown sugar (110 grams)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Greek yogurt (227 grams)
  • 1/4 cup butter, melted (56 grams)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut (30 grams), toasted
  • 1/2 cup canned pineapple tidbits (85 grams)
  • 1/4 cup finely chopped walnuts (28 grams), optional


  • Preheat oven to 350°F. Grease a 9x5-inch bread pan with nonstick spray or butter.
  • In a large bowl combine the flours, brown sugar, ground ginger, baking soda and salt.
  • In a separate bowl combine the yogurt, butter, eggs, and vanilla. Mixture will be thick.
  • Add the wet ingredients to the dry ingredients and mix just until some streaks of flour remain. Add the coconut, pineapple and walnuts (if using) and stir just until incorporated.
  • Pour batter into the prepared bread pan. If desired, sprinkle more pineapple and coconut on top.
  • Bake until a toothpick inserted into the center of the bread comes out with only a few moist crumbs, 45-55 minutes. Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Calories: 202kcal, Carbohydrates: 26g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 52mg, Sodium: 248mg, Potassium: 152mg, Fiber: 2g, Sugar: 13g, Vitamin A: 189IU, Vitamin C: 2mg, Calcium: 44mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.