I had banana bread in mind for a quick baking project today, but with only green bananas on hand, I had to switch gears. I did a quick search of my baking recipe index here on this site and stopped short when I came to Paleo Piña Colada Muffins. They’re one of our favourites, so I decided to adapt it to make a quick bread recipe instead. This paleo Pineapple Coconut Bread with Crunchy Almond Crumble was ready to eat about an hour later!
I made it in two mini loaf pans, as I like having something to pop in the freezer–one for today and one for a another time. This pineapple coconut bread is naturally sweetened with honey and crushed pineapple. Made with almond flour and coconut oil, it’s gluten-free.
I use finely ground almond flour in all my baking now since I discovered it a few months ago. It produces much lighter textured baked goods. Gluten-free baking can be a challenge, but this flour has helped me immensely.
Mini loaves make great gifts. Wrap one up for a friend, take along as a hostess gift, share with co-workers at coffee time, or just make some for yourself! My loaf pans are about 3 inches by 5 inches. Each loaf yields 6 to 8 slices. To bake a loaf in a regular-size loaf pan, you would need to adjust the recipe by 1 1/2 or 2 times. Click on the Servings tab in the recipe card below, and use the little slider to change the servings to 18 or 24. You would also need to increase the baking time to 55-65 minutes.
This Pineapple Coconut Bread recipe is quick and easy to whip up.
- Put the dry ingredients in one bowl.
- Mix the wet ingredients in another bowl.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Spoon into loaf pans and top with a mixture of finely chopped almonds and coconut sugar.
- Bake, cool, slice and enjoy!
These mini loaves of gluten-free Pineapple Coconut Bread, made with almond flour and coconut oil, are topped with a sweet crunchy almond crumble. Paleo.
- 2 cups blanched almond flour (I used Bob's Red Mill Superfine Almond Flour)
- 1/2 tsp baking powder
- 1 tsp cinnamon
- pinch salt
- 3 eggs
- 1/4 cup liquid honey
- 2 tbsp coconut oil or butter, melted
- 3/4 cup crushed pineapple, very well-drained canned or fresh
- 1/4 cup shredded coconut
- 1/4 cup finely chopped almonds
- 2 tsp coconut sugar or brown sugar
Heat oven to 325°F. Line 2 mini loaf pans (about 3 inches by 5 inches) with parchment paper, leaving a little hanging out to hold on to when removing the baked loaves from the pans.
Measure almond flour and place in a large mixing bowl. Add baking powder, cinnamon and salt.
In a medium bowl, whisk eggs. Add honey and melted coconut oil or butter.
Drain canned pineapple and add to egg mixture.
Add wet ingredients to dry ingredients and stir, just until combined.
Fill loaf pans 3/4 full. Mix chopped almond with coconut sugar and sprinkle on top of each loaf. Bake at 325°F. for 30 - 40 minutes or until toothpick inserted comes out clean. Cool in pan for 5 minutes, then remove from pan and remove parchment paper. Let cool on a rack before slicing.
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