PINA COLADA QUICK BREAD
If you're looking for a quick dessert bread recipe - here it is! The coconut cream and pineapple are doing their job, and it's hard to refuse a slice of this bread.
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Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, melted (1 stick)
- 1 can crushed pineapple (20 ounces)
- 1 cup coconut cream
- 2 tablespoons Greek yogurt
Topping
- remaining coconut cream (1/3 cup)
- 1/2 cup sweetened coconut flakes, toasted
Instructions
- Combine flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, combine crushed pineapple with juice, eggs, melted butter, 2/3 cup coconut cream, and yogurt. Stir until smooth.
- Combine dry ingredients with wet ingredients and whisk. Pour the dough over oiled 3 or 4 mini baking tins and bake 35-40 minutes until golden brown.
- For the topping, combine the remaining coconut cream with the toasted coconut flakes and top the cooled bread.
Notes
- Be sure to sift the flour before using it, it oxygenates it and makes the baked goods more fluffy.
- You can use pineapple rings, slices, or even fresh pineapple. Either way, you should crushed them down to small pieces. If using fresh pineapple, pour 3/4 cup pineapple juice into the batter.
- My baking tins are 7.5 * 4 inches, so I only needed 3 of them. If your baking tins are smaller, then you need 4.
- Consider the larger your baking dish, the longer it will take to bake.