If you’ve ever dreamed of capturing that beachy, tropical flavor of a pina colada and turning it into a baked treat, this Pina Colada Bread is exactly what you need. It’s a sweet, super-moist quick bread packed with juicy pineapple, shredded coconut, and a hint of rum extract to round out the island flavor.
I first made this loaf during a chilly winter weekend when I was craving a taste of summer — and let me tell you, it works. Every bite is like a mini vacation, with that irresistible combo of pineapple, coconut, and vanilla. It’s perfect for breakfast, brunch, or as a sunny little dessert.
Why You’ll Love This Pina Colada Bread
- Moist and Tender: Thanks to crushed pineapple and coconut.
- Tropical Flavor: All the sunny sweetness of a pina colada in bread form.
- Simple to Make: One bowl, no mixer required.
Table of Contents
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup crushed pineapple with juice
- 1/2 cup sweetened shredded coconut
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract (optional but recommended)
For the Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons pineapple juice or milk
- 1/4 teaspoon rum extract (optional)
- Toasted coconut for garnish (optional)
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
In another bowl, whisk the eggs, oil, pineapple with juice, buttermilk, vanilla, and rum extract.
Step 4: Make the Batter
Gradually stir the wet ingredients into the dry mixture until just combined. Gently fold in the shredded coconut.
Step 5: Bake
Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Step 6: Glaze and Garnish
Whisk together powdered sugar, pineapple juice (or milk), and rum extract. Drizzle over the cooled bread and sprinkle with toasted coconut if desired.
Perfect Pairings
- A tropical fruit salad
- Hot coffee or coconut milk latte
- Whipped cream and fresh pineapple
- A pina colada cocktail (why not?)
Tips for the Best Pina Colada Bread
- Use crushed pineapple with juice — it adds moisture and flavor.
- Don’t overmix — stir just until combined for a tender crumb.
- Let it cool fully before glazing so it doesn’t melt.
Flavor Variations
- Pina Colada Muffins: Bake in a muffin tin for 18–22 minutes.
- Add Macadamia Nuts: Stir in 1/2 cup chopped nuts for crunch.
- Chocolate Chip Twist: Mix in 1/2 cup white or dark chocolate chips.
Make-Ahead & Storage
- Make-Ahead: Bake a day ahead for even better flavor.
- Fridge Storage: Keep in an airtight container for up to 5 days.
- Freezer Friendly: Wrap tightly and freeze for up to 2 months. Thaw overnight at room temperature.
Pina Colada Bread
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Quick Bread, Breakfast, Dessert
- Method: Baking
- Cuisine: American, Tropical-Inspired
Description
Bring tropical vibes to your kitchen with this moist, sweet Pina Colada Bread — bursting with pineapple, coconut, and island-inspired flavor!
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup crushed pineapple with juice
- 1/2 cup sweetened shredded coconut
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract (optional but recommended)
For the Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons pineapple juice or milk
- 1/4 teaspoon rum extract (optional)
- Toasted coconut for garnish (optional)
Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
- In another bowl, whisk the eggs, oil, pineapple with juice, buttermilk, vanilla, and rum extract.
Step 4: Make the Batter
- Gradually stir the wet ingredients into the dry mixture until just combined. Gently fold in the shredded coconut.
Step 5: Bake
- Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Step 6: Glaze and Garnish
- Whisk together powdered sugar, pineapple juice (or milk), and rum extract. Drizzle over the cooled bread and sprinkle with toasted coconut if desired.
Notes
- Use crushed pineapple with juice — it adds moisture and flavor.
- Don’t overmix — stir just until combined for a tender crumb.
- Let it cool fully before glazing so it doesn’t melt.
Keywords: pina colada bread, tropical quick bread, pineapple coconut loaf, easy brunch recipe, summer baking, coconut bread, pineapple bread, moist quick bread, rum extract recipes
Frequently Asked Questions (FAQ)
1. Can I use fresh pineapple?
Yes — just chop it finely and include the juices. You’ll need about 1/2 cup.
2. Can I make it dairy-free?
Absolutely — use coconut milk or almond milk with a splash of lemon juice in place of buttermilk.
3. Can I skip the rum extract?
Yes — it adds that pina colada vibe, but vanilla alone works great too.
4. What’s the best way to toast coconut?
Spread sweetened coconut on a baking sheet and bake at 325°F (160°C) for 5–7 minutes, stirring often until golden.
5. Can I double the recipe?
Definitely — make two loaves or bake one in a larger pan, adjusting the baking time.
