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Home » Recipes » Desserts

Healthy Coconut Pineapple Bread

Published: Dec 15, 2018 · Modified: Sep 6, 2020 by Megan

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Healthy Coconut Pineapple Bread is a simple, wholesome Paleo breakfast or dessert. Pineapple chunks nestled in warm, baked bread with a sweet pecan topping. A homemade holiday gift to give for the holidays that's dairy-free and gluten-free.

Holiday baking is always a treat to me. There was a time when holiday baking was, for me, focused around eating the goodies that came out of the oven. As I've grown older and improved my relationship with food, it's become more about the experience of baking and the glorious smells it radiates throughout my home.

Even more so, when those smells are filled with sweet, pineapple coconut bread. You can't help but get all the holiday feels. Happiness and joy bundled up in one comforting, healthy bread.

Let's head to the kitchen and make some...

Healthy Coconut Pineapple Bread

What makes this bread wonderful is the hidden Dole crushed pineapple nestled throughout the bread. Dole makes holiday baking easy, healthy and convenient. Their crushed pineapple is perfect for dressing up and adding natural sweetness to an ordinarily bland coconut bread. And, your guests won't even know you snuck this healthy ingredient into their bread. It's so delicious!

The pecan topping is the "icing on the cake!" It adds a special touch to this healthy coconut pineapple bread that's unprecedented. The crunchy top is a nice contrast to the sweet pineapple hidden throughout the bread. It makes a great holiday breakfast, snack, dessert or homemade holiday gift!

What You Need

  • Dole Crushed Pineapple
  • Coconut Flour
  • Eggs
  • Honey, Vanilla Extract, Lime Juice
  • Salt, Baking Powder, Baking Soda
  • Coconut Oil or oil of choice
  • Pecans
  • Coconut Sugar

Helpful Tips

When prepping the ingredients for this bread, it's very important the eggs, honey and coconut oil are at room temperature otherwise they will stiffen, and the bread will not hold. This is the fun of baking with coconut oil. It's particular!

When baking, check the bread half way through. If the top of the bread appears dark, tent the bread with foil for the remaining time. This will prevent the topping from over cooking.

When serving your guests or yourself this healthy coconut pineapple bread, I recommend you serve it with a bowl of Dole crushed pineapple on the side. A little extra pineapple is the best compliment to eating this bread!

Healthy Coconut Pineapple Bread

Megan Olson
Healthy Coconut Pineapple Bread is a simple, wholesome Paleo breakfast or dessert. Pineapple chunks nestled in warm, baked bread with a sweet pecan topping. A homemade holiday gift to give for the holidays that's dairy-free and gluten-free. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 45 minutes mins
1 hour hr
Total Time 2 hours hrs 5 minutes mins
Course Breakfast, Dessert, Snack
Cuisine Breakfast
Servings 12 slices
Calories 200 kcal

Ingredients
 
 

For the bread:

  • 6 eggs room temperature
  • 20 ounces crushed pineapple juice drained
  • 1/4 cup coconut oil melted
  • 1/4 cup honey
  • 1 tablespoon honey divided from the 1/4 cup
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened coconut flakes
  • 1 tablespoon coconut sugar
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the topping:

  • 1/3 cup pecans
  • 2 tablespoons coconut flour
  • 1 tablespoon coconut sugar
  • 1 tablespoon coconut oil melted

Instructions
 

  • Preheat oven 350°F and line the bottom of a loaf pan with parchment paper. Set aside.
  • In a large bowl, mix together the coconut flour, baking soda, baking powder, salt and coconut flakes and coconut sugar. Set aside 1 tablespoon of the flour mixture in a small bowl.
  • With an electric hand mixer beat together 1/4 cup of the honey, the melted coconut oil, eggs, lime juice and the vanilla extract in a large bowl. Set aside.
  • Empty the drained pineapple into a large kitchen towel and ring out the excess moisture. You want to make sure the pineapple is quite dry.
  • Place the dry pineapple into a medium bowl and mix with the reserved 1 tablespoon of the flour mixture and the remaining 1 tablespoon of honey. The mixture will seem thick and moist. Use a spoon to slightly separate the pineapple chunks.
  • Slowly add the dry ingredients into the wet ingredients, beating until well combined. Stir in the pineapple mixture and let the mixture stand for 10 minutes.
  • While the batter stands, finely chop the pecans by pulsing several times in a food processor.
  • In a separate bowl, mix together the finely chopped pecans nuts, the coconut flour, sugar and oil. Mix until the oil coats the mixture to make a streusel.
  • Once the batter is set, pour it into the prepared loaf pan and sprinkle with the pecan mixture, gently pressing it in to adhere to the loaf.
  • Bake for 40-45 minutes at 350 F or until a toothpick inserted in the center comes out clean.
  • Let the bread cool completely 45-60 minutes until slicing and enjoying.

Video

Notes

  • If you love this recipe, check out my cookbook for more delicious recipes!

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 21gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 81mgSodium: 199mgPotassium: 134mgFiber: 3gSugar: 16gVitamin A: 140IUVitamin C: 5.2mgCalcium: 31mgIron: 0.8mg
Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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  1. ruby says

    November 23, 2020 at 12:41 am

    Hi megan, thank for sharing your lovely gf recipes. I was wondering as I squeezed out the excess liquid from 556g crushed pineapple was the 556g pre or post juice removal? Thank you ruby

    Reply
    • Megan says

      November 23, 2020 at 7:27 am

      The juice should be drained prior to squeezing out the excess liquid. Step 4 mentions this and the video is a good visual of this too!

      Reply
  2. Joanne Domenichiello says

    June 03, 2020 at 6:49 am

    I prefer not to use 6 eggs is there anything l can substitute? Can l do 3 egg and some egg whites or do you have another suggestion for the coconut pineapple bread.

    thank you

    Reply
    • Megan says

      June 03, 2020 at 7:13 am

      When using coconut flour, you have to use a lot of fat otherwise it will not bind. There is no alternative to this with coconut flour.

      Reply
  3. Kim says

    June 30, 2019 at 10:09 pm

    How much fresh pineapple would this equal? I do not eat canned foods.

    Reply
    • Megan says

      July 01, 2019 at 9:12 am

      Hey Kim! 20 ounces equals 2.5 cups so since fresh isn't watered down as much (it will be heavier) compared to canned (weighs less) I suggest trying 1.5 cups (make sure the pineapple is chopped small) so it doesn't weigh down the batter and crumble apart.

      Reply
  4. Ryan Jeffrey says

    December 27, 2018 at 1:34 pm

    Pine apple bread! I've heard the name for the first time. Need to have a try!

    Reply

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