Moist Pineapple Coconut Bread for Easy Breakfast

Moist Pineapple Coconut Bread is the best breakfast recipe for busy mornings. After making this many times, I know the trick to keep it moist. Golden crust with juicy pineapple. Try this recipe with my Korean Braised Beef Short Ribs Recipe with Garlic and Ginger. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Korean Braised Beef Short Ribs Recipe with Garlic and Ginger and Crispy Crunchwrap Supreme Egg Rolls with Avocado Crema.

What You'll Need for Moist Pineapple Coconut Bread for Easy Breakfast

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup shredded coconut
• 1 cup pineapple, diced
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: Coconut flakes
• Optional: Pineapple slices
• Optional: Cinnamon

How to Make Moist Pineapple Coconut Bread for Easy Breakfast

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter.
2. Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, mix melted butter, sugar, eggs, and vanilla extract until well combined.
4. Combine: Stir dry ingredients into wet ingredients until just combined. Fold in shredded coconut and pineapple.
5. Bake: Pour batter into prepared pan. Bake for 45–50 minutes or until a toothpick inserted comes out clean.
6. Cool: Let bread cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

Storing & Reheating Moist Pineapple Coconut Bread for Easy Breakfast

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Can be made 2 days ahead and stored in a sealed container.

Freezing Moist Pineapple Coconut Bread for Easy Breakfast

Freeze sliced bread for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 10–15 minutes. Microwave: Reheat in 30-second intervals until warm.

Recipe Notes

• Chef tip: Let the bread cool completely before slicing to prevent it from crumbling.
• Best substitution: Use buttermilk instead of regular milk for a tangy flavor and moist texture.
• Make-ahead: Bake the bread and store it in the freezer for quick breakfasts.
• Scaling: Double the recipe for larger loaves or to share with friends.
• Troubleshooting: If the bread is too moist, bake for an additional 5–10 minutes.

Moist Pineapple Coconut Bread for Easy Breakfast

⏱

Prep

15 mins

🍳

Cook

45 mins

⏳

Total

1 hour

🍽

Serves

1 loaf

Ingredients

Main Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup shredded coconut
• 1 cup pineapple, diced
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Seasonings

• 1 cup shredded coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Optional Toppings

• Coconut flakes
• Pineapple slices
• Cinnamon

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter.
2. Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, mix melted butter, sugar, eggs, and vanilla extract until well combined.
4. Combine: Stir dry ingredients into wet ingredients until just combined. Fold in shredded coconut and pineapple.
5. Bake: Pour batter into prepared pan. Bake for 45–50 minutes or until a toothpick inserted comes out clean.
6. Cool: Let bread cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

Notes

• Chef tip: Let the bread cool completely before slicing to prevent it from crumbling.
• Best substitution: Use buttermilk instead of regular milk for a tangy flavor and moist texture.
• Make-ahead: Bake the bread and store it in the freezer for quick breakfasts.
• Scaling: Double the recipe for larger loaves or to share with friends.
• Troubleshooting: If the bread is too moist, bake for an additional 5–10 minutes.

Storage

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze sliced bread for up to 3 months.
• Oven reheat: Reheat in a 350°F (175°C) oven for 10–15 minutes.
• Microwave reheat: Reheat in 30-second intervals until warm.
• Make ahead: Can be made 2 days ahead and stored in a sealed container.

Nutrition Per Serving

• Calories: 320
• Protein: 4g
• Fat: 12g
• Carbs: 40g
• Fiber: 2g
• Sugar: 22g
• Sodium: 120mg
• Cholesterol: 55mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Moist Pineapple Coconut Bread for Easy Breakfast FAQs

A Warm Final Note

I can’t wait for you to try Moist Pineapple Coconut Bread for Easy Breakfast and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!