Make this simple coconut pineapple bread recipe to give to your neighbors or eat it all yourself! It’s a bread that takes you to the tropics with its mix of coconut, pineapple, and orange flavors throughout. It’s easy to make and one that the whole family will enjoy!
Coconut Pineapple Bread
If you asked me to name one of the things I remember most about our Disney Cruise last December, I would have to stay the tropical bread at Castaway Cay. People call it banana bread, but it definitely tastes more tropical than banana bread to me.
Even my husband, who isn’t a big sweets person, had a couple of mini loaves himself. Enjoying the mini tropical bread loaves is just one of the many things to do in Castaway Cay.
Since we can’t be on a Disney Cruise all year long, I thought it would be fun to try and recreate the yummy bread at home. Rather than do a banana pineapple bread, I went even more tropical and created a coconut pineapple bread recipe inspired by this cranberry orange bread! It’s filled with tropical citrus flavors like coconut, pineapple, and a little bit of orange for added brightness.
And it’s delicious. I also created a little pina colada glaze to pour on top if you want a bit more sweetness or you can just eat the bread all by itself.
How to Make The Coconut Pineapple Bread
Since I’m combining a handful of different tropical flavors in one bread, this pineapple bread recipe does take quite a few ingredients. But trust me, they’re all there for a reason! The only ingredient that’s optional in the recipe is the nuts, you can take or leave those.
Oh, and the glaze. I think the glaze adds a nice sweetness to the bread but if you’re giving it away as a gift or packing it in a lunch or something, I’d skip the glaze or pack it on the side.
The bread starts with pretty standard ingredients – flour, sugar, salt, baking soda, eggs, and coconut oil (gives it a hint of coconut). Then it adds in fresh orange rind, pineapple juice, crushed pineapple, and the brand new Vital Proteins Collagen Creamer.
I used the vanilla flavor, but the coconut would be just as good in this. The collagen creamers are made with coconut milk, which gives them a nice hint of coconut and perfects that tropical flavor.
I also mixed some of the Collagen Creamer into my glaze recipe for again, that added hint of coconut. But that’s not the only reason why – collagen is fantastic for you.
The rest of the bread isn’t, so it can’t hurt to mix in a little healthy here and there! If you’re not familiar with collagen, I recommend my post on the health benefits of collagen and how to use collagen peptides in your everyday life!
Last but not least, the nuts, but only if you want them. I’m a big fan of nuts in my baked goods, so I threw them in there but they’re not a deal-breaker in this recipe. They’re still delicious with or without.
Coconut Pineapple Bread Recipe
Easy Coconut Pineapple Bread
For the Bread
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 cups sugar 1 1/2 if you prefer less sweet
- 2 eggs
- 1/2 cup Vital Proteins Collagen Creamer Vanilla or Coconut
- 2 Tbs fresh orange rind
- 1 cup pineapple juice
- 1/2 cup orange juice
- 1/2 cup water
- 2/3 cup coconut oil melted
- 8 oz crushed pineapple drained
- 2 cups chopped walnuts
For the Glaze
- 1/2 cup powdered sugar
- 1/2 scoop Vital Proteins Collagen Creamer Vanilla or Coconut
- 1 TBS pineapple juice
For the Bread
- Preheat oven to 350 degrees. Grease mini loaf pans.
- Mix together flour, baking soda, salt, and Vital Proteins Collagen Creamer in bowl. Set aside.
- In a separate bowl, combine sugar, orange rind, and coconut oil until well combined.
- Add eggs and combine.
- Slowly add flour mixture, juices, and water to sugar mixture.
- Once mixed together, add in crushed pineapple and nuts. Mix slowly just to combine but don't over mix.
- Divide batter into small greased mini loaf pans and bake at 350 degrees for 25-30 minutes or until center of bread comes out clean when you insert a knife or toothpick.
For the Glaze
- Mix all ingredients together until smooth. Drizzle over top of bread after cooked.
Tips & Notes: