Pina Colada Quick Bread Recipe

If you’re looking to bring a sunny, tropical twist to your baking routine, you are going to adore this Pina Colada Quick Bread! Bursting with juicy pineapple, creamy coconut, and a hint of cinnamon, it’s a slice of paradise you can make right at home—no blender or beach required.

Ingredients You’ll Need

One of the things I love most about Pina Colada Quick Bread is how each ingredient plays a special part. The list is straightforward, but each element brings its own magic to the flavor, moisture, and irresistibly golden color of the finished loaves.

• All-purpose flour: The base of our bread, providing just the right structure while still letting the crumb stay soft.
• Sugar: Adds not just sweetness, but also helps the top get beautifully golden and slightly crisp.
• Baking powder: The secret to that lovely rise—ensuring your mini loaves are light and fluffy.
• Ground cinnamon: Just a touch brings warming depth that highlights the other tropical flavors.
• Salt: Enhances all the flavors and balances the sweetness.
• Large eggs, slightly beaten: Help bind everything together and give our quick bread its tender texture.
• Unsalted butter, melted: Delivers richness, flavor, and more moisture so our bread is anything but dry.
• Crushed pineapple (with juice): Juicy, fruity, and loaded with natural sweetness—it brings BIG pina colada energy to every slice.
• Coconut cream: The tropical star! Makes the crumb rich, moist, and full of coconut flavor.
• Greek yogurt: Adds a slight tang and extra creaminess for a beautifully soft crumb.
• Sweetened coconut flakes, toasted: These become golden and nutty—perfect scattered on top for crunch and a little visual flair.

Variations

One of the beauties of homemade quick bread like this is just how versatile it can be! Whether you’re tweaking the flavors, swapping ingredients based on what you have on hand, or making it dairy-free, Pina Colada Quick Bread truly welcomes your personal spin.

• Add a rum kick: Stir in a tablespoon of coconut or dark rum for that authentic pina colada flavor boost (just for grown-ups!).
• Go nutty: Fold in 1/2 cup chopped macadamia nuts or pecans for crunch and even more tropical flair.
• Dairy-free option: Swap the Greek yogurt for coconut yogurt and use a vegan butter alternative to keep the recipe totally dairy-free.
• Make it full-size: Prefer a classic loaf? Bake the batter in a standard 9×5-inch pan—just add an extra 10-15 minutes to the bake time.

How to Make Pina Colada Quick Bread

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (176°C). Give four mini loaf pans a generous coat of non-stick spray. The small pans help the bread bake up faster and extra tender—plus, they make adorable gifts!

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, cinnamon, and salt. This ensures everything is evenly distributed and ready for the wet ingredients.

Step 3: Combine Wet Ingredients

In a separate medium bowl, stir together your slightly beaten eggs, melted butter, the entire can of crushed pineapple (juice and all!), 2/3 cup coconut cream, and Greek yogurt. Mix until everything is smoothly blended—the fragrance alone will get you excited!

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined—the batter should be thick but moist. Don’t overmix or your bread may turn out dense.

Step 5: Divide and Bake

Divide the batter evenly among the greased mini loaf pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean with just a crumb or two. Let cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Top and Enjoy

Stir together the remaining coconut cream and toasted coconut flakes. Once the Pina Colada Quick Bread loaves have cooled, generously spread the coconut topping over each one. Slice thickly and serve—you’ll be transported to the tropics instantly!

How to Serve Pina Colada Quick Bread

Garnishes

A sprinkle of extra toasted coconut flakes is always a must, but don’t be afraid to get creative—add fresh pineapple chunks, a few maraschino cherries, or even a dusting of powdered sugar for a dash of elegance. For a special touch, finish with a drizzle of honey or warm coconut cream.

Side Dishes

This Pina Colada Quick Bread is a treat with a cup of coffee or pineapple-infused tea. For brunch, serve alongside creamy Greek yogurt, juicy berries, or even a fruit salad to play up that vacation vibe. If you’re going for dessert, a scoop of vanilla bean ice cream is absolutely heavenly!

Creative Ways to Present

Serve the mini loaves whole on a wooden board for a rustic, tropical look, or pre-slice and fan out on a platter with lime wedges and edible flowers for extra island flair. Wrap cooled loaves in parchment and tie with raffia for a thoughtful, delightfully unique gift—your friends will love you forever!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Pina Colada Quick Bread in an airtight container at room temperature for up to 3 days. To keep the topping fresh, you can store it separately and add it to each slice just before serving if you like.

Freezing

This bread freezes beautifully! Simply wrap each cooled loaf tightly in plastic wrap and foil. Freeze for up to 2 months, and don’t forget to label so you always have a little slice of sunshine on standby.

Reheating

To reheat, thaw the bread overnight in the fridge or for a couple of hours at room temp. Warm individual slices in the microwave for 10–15 seconds, or gently in a toaster oven—just enough to refresh that magical, just-baked taste.

FAQs

Final Thoughts

I have a feeling you’ll fall head over heels for this Pina Colada Quick Bread after your very first bite! It’s everything I adore about tropical flavors—bright, sweet, and oh-so-comforting. Don’t wait for summer: treat yourself (and your favorite people) to a little island-inspired joy, anytime the craving hits.

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