This sweet Pineapple Bread is a quick bread batter made from butter, eggs, sugar and flour and made even more moist and flavorful with the addition of Greek yogurt. After straining the canned pineapple, folding the fruit pieces into the batter and pouring the whole thing into a loaf pan, the toughest part is waiting for it to bake before enjoying a piece!
Ingredients :
- ½ cup unsalted butter room temperature
- 1 cup granulatedsugar
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup Greek yogurt
- 20 oz. can pineapple tidbits
- ½ cup unsweetened coconut toasted
Instructions :
To Toast the Coconut
- Preheat oven to 300° F. Spread coconut in a single layer onto a rimmed baking sheet lined with parchment paper. Bake for approximately 5-10 minutes, checking and stirring after 5 minutes. Coconut will be finished when it is golden in color, but be careful not to burn.
Bread
- Increase oven temperature to 350° F.
- Pour pineapple into a fine mesh sieve placed over a medium bowl. Allow pineapple to drain as completely as possible, about 10 minutes.
- Generously butter and flour a 9 X 5 loaf pan.
- In a small bowl, combine flour, baking soda, and salt; set aside.
- In a mixing bowl fitted with a paddle attachment, cream butter and sugar until light and fluffy. This should take about 5-7 minutes.
- Add eggs, one at a time, incorporating each completely before adding the next.
- Alternately add the flour and the Greek yogurt, beginning and ending with the flour.
- Mix the final bit of flour in until just combined.
- Fold pineapple into batter.
- Pour into prepared loaf pan.
- With a rubber spatula, smooth the top and sprinkle toasted coconut on top.
- Bake for 30 minutes, cover bread with foil, and bake for another 30-40 minutes for a total baking time of 60-70 minutes.
- Cool bread in pan for 20 minutes and remove from pan.
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