Healthy Coconut Pineapple Bread

5 from 1 vote

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.

Prep Time20

Cook Time45

Total Time2 5

Course: Breakfast, Dessert, Snack

Cuisine: Breakfast

Diet: Gluten Free

Servings: slices

Calories: 200kcal

Author: Megan Olson

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

US Customary - Metric

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

My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
If you love this recipe, check out my cookbook for more delicious recipes!

Nutrition