How To Make Hawaiian Bread

This is a terrific Hawaiian pineapple-coconut bread recipe! The only part that’s hard is waiting for the homemade sweet bread to finish baking so you can devour it. Your home will smell like a bakery while it’s cooking too! Yum! Okay, I won’t keep you in suspense any more…plus, I’m getting hungry for this pineapple coconut bread. 🙂

First Step: Turn the oven on to 350 degrees F. Get a 9 x 5-inch loaf pan and grease the bottom and sides. Add some flour to prevent sticking. Tap out any excess flour. 

Second Step: Using a fine mesh strainer, pour the pineapple chunks in and let it sit and drain in the sink for at least 10 minutes. 

Third Step: Bake coconut on a baking sheet for 6-10 minutes until it’s lightly toasted. Be sure to stir it every once in awhile, so it doesn’t burn. 

Fourth Step: Add the baking soda, flour, and salt to a medium-sized bowl and whisk together. Set aside. 

Fifth Step: Using a stand mixer beat together the butter and sugar at high speed using the paddle attachment. It will take about 3 minutes to become creamy and fluffy. Put in the eggs one at a time and beat. Then reduce the speed to low and add in the flour mixture and sour cream. Be sure to alternate between the flour and sour cream and mix after each addition. Mix until it’s combined. 

Sixth Step: Put the pineapple chunks and 1 cup of the toasted coconut into the bread batter. Mix them in then pour the batter into the prepared loaf pan. Smooth out the top using a spatula and sprinkle with coconut on top. 

Seventh Step: Bake for 35 minutes then add aluminum foil on top. Bake for an additional 30-35 minutes until it’s done. 

Eighth Step: Let the pineapple bread cool for 15 minutes in the pan. Then remove from pan and place on a wire rack so it can finish cooling. Serve and enjoy!

How Do You Know When Bread Is Done?

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