Description
A sweet and moist quick bread that combines the tropical flavors of pineapple and toasted coconut with the creaminess of Greek yogurt.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup Greek yogurt (Full-fat preferred for best texture)
- 2 large eggs (Helps with lift and binding)
- 1/2 cup sugar (Adjust based on sweetness preference)
- 1/3 cup oil or melted butter (Oil retains moisture longer; butter adds flavor)
- 1 tsp vanilla extract (For added flavor)
- 1 can crushed pineapple (Drained lightly for moisture balance)
Dry Ingredients
- 2 cups all-purpose flour (Can substitute part with whole wheat if desired)
- 1 tbsp baking powder (For leavening)
- 1/2 tsp baking soda (Balances acidity from yogurt and pineapple)
- 1/2 tsp salt (Enhances flavor)
Topping
- 1 cup toasted coconut (Adds flavor and texture)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5 loaf pan and optionally line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, sugar, Greek yogurt, oil (or melted butter), and vanilla until smooth.
- Stir in the crushed pineapple until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 1/2 cup of the toasted coconut if desired, then transfer the batter to the prepared loaf pan.
- Sprinkle the remaining toasted coconut on top.
Baking
- Bake in the preheated oven for 50 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- If the top starts to brown too quickly, tent it with foil during the last 15 minutes of baking.
Cooling and Serving
- Allow the bread to cool in the pan for at least 20 to 30 minutes before transferring it to a wire rack to cool completely.
- Slice and serve as desired. Great with butter, cream cheese, or warm with ice cream.
Notes
Make sure to drain the pineapple lightly to avoid a soggy middle. Also, toast the coconut cautiously to prevent burning. This bread can be stored at room temperature for 2 days or refrigerated for longer freshness. For freezing, slice before wrapping tightly.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, brunch, Dessert
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
