COCONUT PINEAPPLE BREAD | SCRATCH BAKING SUNDAY | HEIDI ANN

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds tropical flavor and is a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

coconut flakes

🥗Healthier: unsweetened coconut flakes

💰Cheaper: dried coconut

Unsweetened flakes reduce sugar content while maintaining flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a great egg substitute for binding in baking.

Combine the flour, baking soda, and salt in a bowl and mix well.

In a stand mixer, combine the butter and sugar, and mix on high speed until light and fluffy (about 3 minutes).

Add the three eggs one at a time, ensuring each is incorporated before adding the next.

Scrape the bowl to combine any butter that sticks to the bottom.

With the mixer on low, alternate adding the flour mixture and the sour cream, starting and ending with the flour.

Scrape the bowl again to ensure everything is mixed well, then remove the batter from the mixer.

In a separate bowl, combine the pineapple chunks and 1/2 cup of toasted coconut by hand until evenly mixed.

Grease a loaf pan with baking spray (or butter and flour) and pour the batter into the pan, smoothing it out.

Sprinkle the remaining 1/2 cup of toasted coconut on top of the batter.

Preheat the oven to 350 degrees Fahrenheit and bake for 65-70 minutes.

After 30 minutes, cover the bread with a piece of tin foil to prevent the top from browning too much while the inside continues to cook.

Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens