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Piña Colada Quick Bread Recipe: Tropical Flavor in Every Slice

Piña Colada Quick Bread

A moist pineapple-coconut quick bread with a buttery crumb and optional pineapple glaze. This easy loaf makes about 10 slices and is perfect for breakfast, brunch, snacking, or dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Bread
  • 2 cups (240 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Coconut extract, optional
  • 1 cup (about 225 g) Crushed pineapple, well drained
  • 1 cup (about 85 g) Sweetened shredded coconut
Optional Additions
  • 1/2 cup Chopped macadamia nuts or walnuts
  • 1-2 tablespoons Dark rum
  • 1/2 teaspoon Rum extract
Pineapple Glaze
  • 1 cup (115 g) Confectioners’ sugar
  • 2-3 tablespoons Reserved pineapple juice
  • 1/4 teaspoon Coconut extract, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line the bottom with parchment if desired.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. In a separate bowl, cream the softened butter and granulated sugar for 2 to 3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla and optional coconut extract.
  5. Add the dry ingredients in two or three additions, mixing only until nearly combined.
  6. Fold in the well-drained crushed pineapple and shredded coconut. Add the optional nuts or rum, if using, without overmixing.
  7. Spread the thick batter evenly in the prepared pan. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  8. If the top browns too quickly, loosely cover the loaf with foil during the final 15 minutes of baking.
  9. Cool the loaf in the pan for 15 to 20 minutes, then transfer it to a wire rack and cool completely.
  10. Whisk the confectioners’ sugar with 2 to 3 tablespoons reserved pineapple juice and optional coconut extract. Drizzle over the cooled loaf and let the glaze set before slicing.

Notes

Drain the pineapple thoroughly and reserve the juice for the glaze. Avoid overmixing after adding the flour, and cool the loaf completely before slicing so the crumb can finish setting.