Hawaiian Bread
Hawaiian Bread offers a moist, flavorful treat with the tropical sweetness of pineapple and coconut. Its tender crumb and subtle fruity notes make it perfect for breakfast, snack, or dessert. This bread is ideal for those who love moist, flavorful baked goods with a hint of the islands.
Ingredients
Instructions
- Combine the crushed pineapple with juice and the coconut in a mixing bowl.
- Add the beaten eggs to the pineapple and coconut mixture and mix well.
- Sift together the sugar, flour, salt, and baking soda in a separate bowl.
- Add the dry ingredients to the pineapple mixture and stir until just combined.
- Pour the batter into well-greased and floured pans.
- Bake at 325°F (163°C) for 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool before removing from pans.
Tips & Substitutions
To enhance the tropical flavor of this Hawaiian Bread, consider adding chopped macadamia nuts or swapping some of the sugar for brown sugar for a richer taste. If you want a lighter version, use egg substitutes and whole wheat flour. Make sure not to overmix the batter to keep the bread tender. This recipe is also perfect for using up leftover crushed pineapple.
Serving Suggestions
Hawaiian Bread is delicious on its own but pairs beautifully with a cup of At-Home Cappuccino for a delightful breakfast or snack. You can also serve it with a side of Raspberry Quick And Easy Salad for a light, refreshing meal. For a tropical twist, spread some cream cheese or butter on a warm slice before enjoying.
Storage & Reheating
Store any leftover Hawaiian Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw overnight in the refrigerator and warm slices in the oven or microwave before serving to restore its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Bread contains roughly 596 calories, with 15g protein, 123g carbohydrates, and 4g fat. It is an excellent source of iron (36% of the Daily Value) and protein (30% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 657mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but ensure to finely chop it and include its juice. This will keep the moisture content similar to using canned pineapple. However, canned pineapple often has added sweetness, so you may want to adjust the sugar in the recipe accordingly.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or chia seeds as a vegan substitute for eggs. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and then use it in place of each egg. This will help bind the ingredients together.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. Additionally, the top should be golden brown, and the bread should spring back when lightly pressed. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).