Indulge in a tropical treat with this moist and delicious Pina Colada Bread. This recipe combines the flavors of pineapple, coconut, and rum to create a sweet and aromatic bread that is perfect for breakfast or as a dessert. The bread is soft and tender, with a hint of tanginess from the pineapple. Serve it warm with a dollop of whipped cream or cream cheese frosting for a truly decadent experience. It's easy to make and guaranteed to impress your family and friends!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1/4 cup rum (optional)
- 1/4 cup milk
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the crushed pineapple, shredded coconut, rum (if using), milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
