If you're longing for a taste of the tropics, this Tropical Delight Pineapple Bread is your ticket to paradise. With just the right balance of sweetness and texture, it's a perfect treat for any season. Plus, who can resist the delightful aroma of coconut and pineapple baking together?
Crushed pineapple gives the bread its signature tropical flavor and moist texture. All-purpose flour provides the structure, while granulated sugar sweetens the deal. Softened unsalted butter adds richness, and eggs help bind everything together. Baking soda and baking powder ensure a nice rise, with a pinch of salt to balance the sweetness. Shredded coconut contributes to the tropical theme, and a touch of vanilla extract rounds out the flavors.
This bread is delicious on its own, but for an extra treat, try serving it warm with a pat of butter or a dollop of cream cheese. Pair it with a tropical fruit salad for a refreshing breakfast option, or top slices with a scoop of vanilla ice cream for a simple dessert.
Start by preheating your oven to 350°F (175°C). Grab your trusty 9x5-inch loaf pan and give it a good greasing to prevent sticking. In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy—this should take about 3-5 minutes. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the drained crushed pineapple, mixing just until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined—overmixing can lead to a tougher bread, so take it easy. Finally, fold in the shredded coconut with a spatula, distributing it evenly throughout the batter.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for 60 to 70 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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