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