This Coconut Pineapple Amish Friendship Bread recipe, submitted by Kitchen Friend Elizabeth Smithson, is a fun, tropical twist!
Coconut Pineapple Amish Friendship Bread
This Coconut Pineapple Amish Friendship Bread gives a classic recipe a fun, tropical twist!
- 1 cup Amish Friendship Bread Starter
- 3 eggs
- 1 cup oil
- ½ cup coconut milk
- ½ teaspoon rum extract
- ¾ cup sugar
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 2 cups flour
- 1 box vanilla instant pudding
- ½ cup coconut
- 1 can crushed pineapple
- 1 cup walnuts
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients as listed.
- Grease two large loaf pans.
- Dust the greased pans with a mixture of ½ cup sugar and ½ teaspoon cinnamon.
- Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on the top.
- Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
- When cool, dust with powdered sugar.
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>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
Do you drain the pineapple? What size can pineapple?
I don’t see salt listed usually after the baking soda and powder. Is it omitted? Thank you for your help and I eagerly await trying this!!!
What size can of pineapple? Do you drain it?
What size can of pineapple please???
Hi Pamela! It is definitely up to your personal preference. However, a lot of people have used the larger size of crushed pineapple (30oz) without straining the juices.
isabelle heater says
Oh my!!! I made this bread last week and it totally failed me! I used a whole can of pineapple tidbits, mushed in the food processor and the juice and I think in total it baked for over 3 hours and never fully cooked through. UGH!! But I saw somewhere else that they used an 8 oz. can and strained the juice so I am going to try again. I hope it works because I’m using the can of pineapple that was supposed to be for my Christmas Ham!
Corry Oosterhouse says
This looks so good!! Do you use canned coconut milk or regular from the dairy case?
Darien Gee says
Canned coconut milk. The coconut milk in the dairy case is diluted with too much water.
Wanda Montgomery says
I hate coconut so I plan on leaving it out and using regular milk. This sounds yummy for my luau party I’m having but since it’s for kids, no rum. 😉
Love coconut and pineapple so this is a must try
Jennifer Riffle says
Oh what a scrumptious sounding bread! Both my mom and I love anything with pineapple and coconut in it, so this will be a definite maker for Mothers Day. Yummm!!!
Susan Patrie says
I’d love to try this! Soon as I have some starter, it’s on my list!
Rebecca Givens-Bickerstaff says
Sounds like a refreshing change! Look forward to tasting!
Just finished my first slice, delicious!!!! I don’t normally like to make changes to a recipe before I’ve made it the first time however, I did omit the oil since coconut milk is very oily. I also used 1 cup of flaked unsweetened coconut (Bob’s Red Mill) because I really like coconut. I then made a lime glaze to put over one of the loaves. Really fabulous! Thank you so much for the recipe 🙂
What size can of crushed pineapple do you use, and do you drain the pineapple, or include the juice? Thanks.
I just made this and used a regular large can of pineapple, juice and all. I also used regular milk instead of coconut milk and used coconut cream pudding instead of vanilla. Just took the loaves out of the oven and they look and smell delicious! Can’t wait for them to cool enough to sample 🙂
I used a full large can with the juice and came out great!
Sarah@ Homestyle Cooking Around The World says
Mmmm, one of my fave flavor combos!