Davette Brown

Cooking, Eating, H.E.A.L.T.H.y C.H.O.I.C.E.s, & Writing

Blue Ribbon Winning Coconut Pineapple Bread

I have a recipe that I have had for over 25 years for Cranberry-Orange Bread that I got from a Wilton Cake Decorating yearbook.  In that time I have never made it as Cranberry-Orange bread! :lol:  I generally make it as Banana Nut bread; a few times when people have shared zucchini I have made it as Zucchini Nut bread, once as Applesauce bread, and a few times as Sweet Potato Nut bread.  It works well for all of them.

Now, since I have become the Recipe Makeover Queen, I have changed it over so that it is much better for you and still delicious!  In all of my tinkering, I had in mind to try it as Pina Colada Bread; I had some pineapple coconut juice and thought it would be a good substitution for the orange juice in the original recipe.  The recipe below is my first attempt at that.


Mom and Jas were my taste-testers; both agreed it was delicious, moist, very coconutty.  Neither Mom nor I could taste any rum and there wasn’t that much pineapple taste if you didn’t bite into pineapple, so I changed the name to Coconut Pineapple bread.  I have since made it again with more rum extract (didn’t help) and more pineapple, which did help.  The original version is what won the Blue Ribbon in the Fruit Quick Breads division at the Tanana Valley State Fair!  Mom also found out I was one judge away from best in class, but there is always next year and the Sweet Potato Bread!  ;-)


I am giving the original recipe and the adjustments you may want to make in parentheses.  This is my big batch recipe – it will make three 8.5x4x3 loaf pans, which means you can share or freeze one for later.  It makes a great portable breakfast or snack; I cut each loaf into 8 slices and then (sometimes) cut the slices in half.  The other flavors we have put butter or cream cheese on, but this one needs no additives.  If you want to cut the recipe in half, bake it in a regular 9x5x3 loaf pan.


Blue Ribbon Winning Coconut Pineapple Bread


  • 1 ¾ c. White whole wheat flour
  • 1 ¾ c. Whole Spelt flour
  • ½ c. White bean flour
  • 1 ½ c. organic sugar
  • 1 tbsp. aluminum-free Baking powder (like Rumsford)
  • 1 tsp. fine sea salt
  • 1 tsp. Baking soda
  • 2 eggs, beaten (organic or pastured preferred)
  • ½ Safflower oil
  • 1 2/3 c. Pineapple-Coconut juice ( I used Knudsens – you can use plain pineapple juice)
  • ¾ tsp. coconut extract
  • ½ tsp. rum extract (increase to 2 tsp. or Omit)
  • 1 – 20 oz. can crushed pineapple, drained (Increase to 2 cups)
  • 1 cup sweetened shredded coconut
  • ½ c. unsweetened shredded coconut (sweetened or unsweetened your choice)
  • 1 cup chopped macadamia nuts (optional to go with the Hawaiian theme, but you won’t miss them)


  1. Grease and flour (or spray with oil spray) 3 – 8×4.5×3 inch Loaf pans. Preheat oven to 350F.
  2. In a large mixing bowl, whisk together dry ingredients.
  3. In a medium mixing bowl, mix together eggs, oil, juice, and extracts. Mix pineapple and coconut into the wet ingredients. Add wet ingredients to dry ingredients and stir until just moistened. There will be some lumps in the batter – Don’t Overmix!
  4. Divide evenly between the three loaf pans and bake 45-55 minutes, until top is golden and tester comes out clean. Cool in pans ten minutes, then remove to wire racks and cool at least 30 minutes before slicing (an hour is better if you can wait).
  5. *Recipe will also make 18 ‘Texas’ size muffins (bake ~23 minutes) or 36 regular size muffins (bake ~15-18 minutes).
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Try it and let me know how much you love it!!!


 More Later,




PS:  You may need another ounce or two of juice, if your batter looks very dry; just add it one tablespoon at a time so you don’t get it too wet.  Also, you can get spelt flour and white bean flour from Bob’s Red Mill if you don’t grind your own (yes I do) and white whole wheat flour from either Bob’s Red Mill or King Arthur Flour.

  • Arglioink

    As mom, tester and scratch-made required goodie eater; I avow to the goodness of this recipe. Hots off to you daughter. Again, congratulations on your much deserved blue ribbon.

  • Dana Doreen Fullen Shelton

    Hi Davette! Thank you so much for sharing the recipe for your blue ribbon winning coconut pineapple bread! It sounds wonderful! I would love for you to visit my Pinterest board, titled Blue Ribbon Recipes found here www.pinterest.com/dorana1/blue-ribbon-recipes/ I’m almost up to 2,000 pins. I hope you enjoy!

    • DavetteB

      Thank you Dana!