Pineapple Coconut Bread
This pineapple coconut bread is not only full of so much fun tropical flavor, but it's also a little better for you!
Ingredients
- 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
Instructions
- 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.
Nutrition
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