Pina Colada Quick Bread
This quick bread recipe is made with sweet crushed pineapple and toasted coconut, making it taste like a Pina Colada cocktail.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs (slightly beaten)
- 1/2 cup unsalted butter (1 stick, melted)
- 1 can crushed pineapple (20 oz (570g) )
- 1 cup coconut cream
- 2 tablespoons Greek yogurt
- 1/3 cup remaining coconut cream
- 1/2 cup sweetened coconut flakes (toasted)
Instructions
- 1
Preheat the oven to 350°F (176°C) and grease 4 mini loaf pans with non-stick cooking spray. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
- 2
In a medium bowl, combine the eggs, melted butter, pineapple with its juice, and 2/3 cup of coconut cream and Greek yogurt. Stir until blended. Add this mixture to the flour mixture, stirring just until moist.
- 3
Divide the mixture evenly among the 4 mini loaf pans and bake for 35 to 40 minutes, or until a toothpick comes out clean. Let cool in the pans for 10 minutes, then remove the bread and transfer to a wire rack to cool completely.
- 4
Make the topping: In a small bowl, combine the remaining 1/3 cup of coconut cream with the toasted coconut flakes. Spread the mixture over the cooled loaves. Slice and serve immediately.