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!
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.
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
- Vanilla extract
- Brown sugar
- Whole wheat flour
- All-purpose flour
- Ground ginger
- Baking soda
- Chopped walnuts (optional)
Extra boosts of flavor
This pineapple coconut bread has so much flavor thanks to these 3 changes I made:
- 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.
- 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.
- 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.
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Pineapple Coconut Bread
- 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.