Imagine biting into a slice of bread that instantly transports you to a sun-soaked beach, where tropical flavors dance on your palate and each morsel promises a mini-vacation. This Pina Colada Bread with Blueberries isn't just a recipe—it's an edible escape that combines the creamy richness of coconut milk, the tangy sweetness of crushed pineapple, and the burst of fresh blueberries into one irresistible loaf. Whether you're a baking enthusiast or a weekend culinary adventurer, this recipe will turn your kitchen into a tropical paradise and leave your taste buds craving more.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Tropical
Serves: 1 loaf
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup coconut milk
- 1/2 cup crushed pineapple
- 1/2 cup blueberries
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- In a separate medium bowl, whisk together the sugar, coconut milk, vegetable oil, and crushed pineapple until well combined. The mixture should have a smooth, consistent texture.
- Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in a tough bread.
- Carefully fold in the blueberries, taking care not to crush them. Distribute them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake for 45-50 minutes. To test for doneness, insert a toothpick into the center of the bread - it should come out clean with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: Garnish with additional blueberries or a sprinkle of toasted coconut flakes for extra tropical flair.
Tips
- Ingredient Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: Stir just until ingredients are combined to keep the bread tender and light.
- Blueberry Coating Trick: Lightly dust blueberries in flour before folding into the batter to prevent them from sinking.
- Even Baking: Rotate the pan halfway through baking to ensure uniform browning and cooking.
- Moisture Check: If the top browns too quickly, loosely cover with aluminum foil to prevent burning while allowing the center to cook.
- Cool Completely: Let the bread cool entirely before slicing to maintain its structure and prevent crumbling.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container to keep it moist for up to 3 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
