Paleo Pineapple Bread With Coconut
This Paleo Pineapple Bread With Coconut is bursting with tropical flavors and perfect for a moist, grain-free breakfast or snack.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Baking loaf pan
- Parchment Paper
- Oven
Ingredients
- 1/4 cup unsweetened coconut flakes
- 1 tablespoon coconut sugar
- 1/2 cup coconut flour sifted
- 2 tablespoons coconut flour sifted
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup honey divided
- 1 tablespoon honey divided
- 1/4 cup coconut oil melted
- 1 tablespoon coconut oil melted
- 6 eggs room temperature
- 1/2 lime juice and zest
- 1 teaspoon pure vanilla extract
- 20 ounces crushed pineapple drained
- 1/3 cup macadamia nuts finely chopped
Instructions
- Begin by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly and rises perfectly.
- Line a standard loaf pan with parchment paper, allowing some overhang for easy removal later. Lightly grease the parchment with coconut oil.
- In a large mixing bowl, combine the sifted coconut flour, baking soda, baking powder, salt, coconut flakes, and coconut sugar. Whisk thoroughly to ensure even distribution of ingredients.
- In another bowl, beat the eggs until fluffy. Add the melted coconut oil, 1/4 cup of honey, lime juice, lime zest, and vanilla extract. Mix well until all ingredients are combined.
- Pour the wet mixture into the dry ingredients. Stir until just combined. It’s important not to overmix as it can result in a denser bread.
- Gently fold the drained crushed pineapple and finely chopped macadamia nuts into the batter. This will give your bread bursts of flavor and texture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with foil.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, gently lift the bread out using the parchment paper and allow it to cool completely on a wire rack before slicing.
Notes
- Ensure all ingredients are at room temperature before mixing for a uniform batter.
- Store the bread wrapped tightly in plastic wrap in the refrigerator for up to one week.
- Freeze individual slices in a freezer-safe bag for longer storage and reheat by toasting or microwaving.
- Substitute honey with maple syrup or agave syrup for a different sweetener option.
- For a nut-free version, omit macadamia nuts or replace with seeds like pumpkin or sunflower seeds.