Pineapple Bread

This pineapple coconut bread is moist, tender, sweet, and tropical with a combination of fresh pineapple and shredded coconut for a summer treat! Unlike many other pineapple cake recipes, this version is also refined sugar-free, oil-free, dairy-free, gluten-free, and vegan!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Author Michaela Vais

Ingredients

Dry ingredients

1 cup (160 g) rice flour white (see notes)
1 cup (90 g) oat flour (gluten-free if needed)
½ scant cup (50 g) cornstarch (see notes)
¾ cup (75 g) shredded unsweetened coconut (see notes)
2 Tbsp (10 g) ground flax seeds
1½ tsp baking powder
½ tsp baking soda

Wet ingredients

½ small/medium (350 g) fresh pineapple (see instructions)
¼ cup (60 g) canned coconut milk
⅓ cup (110 g) maple syrup (see notes)
1 tsp vanilla extract

Icing

⅓ heaped cup (50 g) powdered Erythritol or use icing sugar
1 Tbsp canned coconut milk
½ Tbsp lemon juice

Instructions

I recommend measuring the ingredients in grams on a kitchen scale for exact results. Also, you can watch the video in the post for visual instructions.
Chop 1/2 of a small/medium pineapple (peeled) into chunks, then blend in a high-speed blender until it's purée. You'll need 1 1/2 cups (350 grams) of purée for this recipe. Set aside.
Preheat the oven to 350 F (180 C) and line a 9-inch (23 cm) loaf pan with parchment paper.
I used an 8-inch (20 cm) pan, but had some leftover batter, which I used for muffins.
Process all dry ingredients in a food processor or blender.
Add the wet to the dry ingredients and pulse again until just combined.
Pour the mixture into the pan and bake in the oven for about 45-50 minutes, or until a toothpick (inserted in the center of the bread) comes out clean.
Let cool, then mix the ingredients for the icing in a bowl with a whisk. Drizzle the icing over the bread and enjoy!

Notes

Flour: You can use regular flour instead of rice flour if it doesn't need to be gluten-free.
Cornstarch: Potato flour should work too.
Shredded unsweetened coconut: You can use 75 grams of ground, blanched almonds (almond flour) instead. Any other ground nuts should be fine too.
Maple syrup: Any other liquid sweetener is fine.

Nutrition Facts

Pineapple Bread

Serving Size

1 slice

Amount per Serving

Calories

240

% Daily Value*

Fat

Saturated Fat

5.6

Carbohydrates

Fiber

3.2

Sugar

9.6

Protein

* Percent Daily Values are based on a 2000 calorie diet.