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Pina Colada Quick Bread

Pina Colada Quick Bread

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Course: Breakfast, Dessert, Snack
Kitchen: American, tropical
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients
 

  • For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract optional
  • 1/2 cup canned crushed pineapple drained
  • 1/2 cup shredded coconut sweetened or unsweetened
  • 1/2 cup coconut milk or regular milk
  • 1/4 cup rum or substitute with additional coconut milk
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons pineapple juice
  • 1 tablespoon coconut milk
  • 1/4 teaspoon rum extract optional
  • 1/4 cup toasted coconut flakes for garnish

Instructions

  • Step 1: Preheat and Prepare
  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
  • Step 2: Mix Dry Ingredients
  • Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Step 3: Mix Wet Ingredients
  • Whisk Wet Ingredients: In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and coconut extract. Stir in the crushed pineapple and shredded coconut.
  • Step 4: Combine and Bake
  • Mix the Batter: Alternately add the dry ingredients and coconut milk/rum mixture to the wet ingredients, stirring until just combined. Do not overmix.
  • Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Step 5: Make the Glaze
  • Prepare the Glaze: In a small bowl, whisk together the powdered sugar, pineapple juice, coconut milk, and rum extract (if using) until smooth.
  • Glaze the Bread: Drizzle the glaze over the cooled bread and sprinkle with toasted coconut flakes.