Pina Colada Bread

Diary Free

Enjoy summer’s last hoorah with some Pina Colada bread! This bread has some amazing flavors all rolled together into one flavorful delicious quick bread ready in under an hour!

My first trip to Hawaii I spent most of the time eating pineapple and sipping drinks by the ocean while I relaxed kidless. It was wonderful! If you are a fan of pina colada’s, this is a bread that you can enjoy year round but especially during these last days of summer.

Whether you are working from home, sending kids off to school, or going back to juggling kids and homework and your own work schedule this is the perfect bread. A slice of this bread brings back the idyllic moments of summer for just a few minutes.

Pina Colada Bread

  • 3 cups flour (can use gluten free, unbleached all purpose flour or whole wheat flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar (use white or cane sugar, can substitute other calorie free sugars like Swerve)
  • 1 cup butter, melted (can substitute olive oil or melted coconut oil)
  • 2 eggs
  • 1 1/2 cups lite or full fat coconut milk
  • 1 1/2 cups crushed pineapple with juice
  • 1 cup unsweetened coconut flakes

For the icing:

  • 1 cup powdered sugar
  • 2-3 tsp rum or rum extract
  • 1-3 tbsp pineapple juice or water
  • Toasted coconut for topping (optional)

Preheat oven to 350 degrees. Lightly grease two bread pans. In a mixing bowl, stir together the bread ingredients until well blended. Divide the batter between the two pans. Bake at 350 degrees for 50-60 minutes until a toothpick inserted in the center comes out clean and the loaf is lightly browned. Remove loaf from oven and allow to cool for ten minutes in the pan. Remove loaf from the pan and allow to cool completely on a cooling rack before frosting. Mix the glaze ingredients together until blended well. Pour the glaze over the loaf and top with toasted coconut if desired. Makes 8 slices per loaf, 16 slices total.

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