Pina Colada Quick Bread Recipe

Get ready to bring the beach to your kitchen with this delightfully moist and utterly irresistible Pina Colada Quick Bread! Bursting with juicy pineapple, rich coconut cream, and just a hint of cinnamon, this quick loaf delivers tropical vacation vibes in every slice. Whether you’re baking for brunch, an afternoon treat, or sharing with friends, Pina Colada Quick Bread is a crowd-pleasing favorite that’s easy enough for bakers of any skill level!

Ingredients You’ll Need

You don’t need a pantry full of fussy ingredients to make Pina Colada Quick Bread shine. Each component is thoughtfully chosen to play its part: from creating that perfect, tender crumb to delivering signature tropical flavor and color. Here’s what makes this bread truly unforgettable:

• All-purpose flour: Provides the sturdy yet soft structure needed for a satisfying loaf without any fuss.
• Sugar: Brings just the right touch of sweetness to complement the fruity flavors.
• Baking powder: Our trusty leavening agent for a gorgeous, fluffy rise every time.
• Ground cinnamon: Adds subtle warmth to balance out the bright pineapple and creamy coconut.
• Salt: Enhances all the flavors, making everything pop a little more on your palate.
• Large eggs: Act as the glue, binding the dough together and adding richness.
• Unsalted butter: Gives the bread a tender texture and infuses it with classic buttery goodness.
• Crushed pineapple (with juice): The star player! Adds bursts of real fruit flavor and keeps the loaf ultra-moist.
• Coconut cream: Infuses each bite with unique richness and the unmistakable essence of the tropics.
• Greek yogurt: Contributes a subtle tang while ensuring your bread stays perfectly moist.
• Sweetened coconut flakes, toasted: Harnesses extra coconut flavor and provides a delightfully crisp finishing touch.

How to Make Pina Colada Quick Bread

Step 1: Prep the Loaf Pans and Preheat

Kick things off by preheating your oven to 350°F (176°C). Grease four mini loaf pans thoroughly with non-stick spray, so your Pina Colada Quick Bread unmolds effortlessly without a crumb left behind.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. This even distribution means every bite tastes just as dreamy as the last, with a lightness only well-sifted flour and leaveners can bring.

Step 3: Blend the Wet Ingredients

Grab a medium bowl and stir together your slightly beaten eggs, melted butter, crushed pineapple (juice and all!), 2/3 cup coconut cream, and Greek yogurt. Mix until everything is happily combined, hinting at the tropical aroma to come.

Step 4: Gently Combine Mixtures

Pour the wet ingredients into the dry mixture. Stir slowly and gently, stopping as soon as you don’t see any streaks of flour. This ensures a tender, melt-in-your-mouth crumb for your Pina Colada Quick Bread—overmixing is the enemy here!

Step 5: Bake to Golden Perfection

Evenly distribute the batter among your four greased mini loaf pans. Slide them into the oven and bake for 35 to 40 minutes. You’ll know your bread is ready when a toothpick inserted in the center comes out clean, and your kitchen smells like an island escape.

Step 6: Cool and Unmold

Let the loaves sit in their pans for about 10 minutes. Then, gently turn them out onto a wire rack to finish cooling completely. This step is key for the ideal texture—cutting too soon can make the bread crumbly.

Step 7: Prepare and Add the Dreamy Topping

Once the bread is cool, stir together the remaining 1/3 cup of coconut cream and the toasted coconut flakes. Liberally spread this luscious topping over your loaves before slicing. The sweet crunch and creamy layer makes these Pina Colada Quick Bread minis truly next-level!

How to Serve Pina Colada Quick Bread

Garnishes

A little flourish goes a long way! Sprinkle extra toasted coconut flakes or a handful of chopped candied pineapple over the top for an extra tropical punch. Feeling fancy? Try a light dusting of powdered sugar for a pretty, beachy finish.

Side Dishes

Balance the sweetness of Pina Colada Quick Bread with tangy Greek yogurt and fresh fruit salad, or serve alongside creamy coffee drinks for a true brunch treat. It’s also a fantastic companion for strong black tea or a piping hot latte!

Creative Ways to Present

Try serving thick slices of Pina Colada Quick Bread toasted and slathered with butter for a morning pick-me-up, or cube the bread for an eye-catching addition to a dessert platter. For parties, slice each mini loaf into bite sizes and spear with cocktail umbrellas—your guests will adore the playful nod to classic pina coladas!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover Pina Colada Quick Bread, wrap the cooled loaves tightly in plastic wrap or parchment and store in an airtight container at room temperature. They’ll keep their velvety texture and bold flavor for up to 3 days.

Freezing

This bread freezes beautifully! Once fully cooled, wrap each loaf (or individual slices) well and place them in a freezer-safe bag. Pop them in the freezer and they’ll be ready for your next tropical craving—just thaw at room temperature when the mood strikes.

Reheating

For that fresh-baked feel, reheat Pina Colada Quick Bread slices in the microwave for about 10–15 seconds, or toast them lightly. This brings back their softness and amps up that alluring coconut scent, making each bite just as irresistible as the first.

FAQs

Can I make Pina Colada Quick Bread in a standard loaf pan instead of minis?

Absolutely! You can pour all the batter into a single standard 9×5-inch loaf pan—just extend the baking time to about 50-60 minutes, checking with a toothpick for doneness.

What’s the best way to toast coconut flakes?

Spread them in a single layer on a baking sheet and pop them in a preheated 350°F oven for 3-5 minutes. Keep a close watch, stirring occasionally, as coconut can go from golden to overdone in a flash!

Can I substitute coconut milk for coconut cream?

Coconut milk will work in a pinch, but you may lose some of that luxurious, rich texture and depth of coconut flavor that coconut cream brings. If you do swap, consider using a bit less so your batter isn’t too thin.

Is it possible to make Pina Colada Quick Bread dairy-free?

Absolutely! Substitute the butter with melted coconut oil and pick a non-dairy yogurt. You’ll still get all those fabulous tropical flavors in a dairy-free format.

Do I have to use Greek yogurt, or will regular yogurt work?

Greek yogurt is preferred for its thick, creamy texture and gentle tang, but if you only have regular yogurt, just reduce the amount slightly to avoid making the batter too runny.

Final Thoughts

There’s something special about baking a loaf of Pina Colada Quick Bread—a splash of sunshine, a dash of coconut, and the promise of smiles all around. Treat yourself and those you love to a loaf, and let this tropical recipe transport you to paradise, one slice at a time!

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