I guess summer is here. It’s hard to tell when you live in Southern California, because it’s always nice, but when you start seeing women in bikini bottoms in Starbucks, that’s a pretty fair indicator. Or they could have been shorts, I’m not sure…the clothing is so sparse in these parts. I’ve seen x-rays that were less revealing.
Anyway, adding onto my seasonal bread series is this delightful little tropical treat. This recipe can easily be made paleo-friendly by using coconut flour, since there are coconut elements anyway so the taste won’t change.
A BREAD FOR ALL SEASONS: Summer
Pineapple-Coconut Bread with Macadamia Topping
- 1 cup sweetened shredded coconut, chopped roughly
- 1/2 cup coconut oil
- 1 1/2 cups flour (regular or GF- I used 1 cup GF, 1/2 cup coconut flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar (for more cake-like sweetness, add additional 1/4 cup sugar or 1/8 to 1/4 tsp stevia)
- 3 large eggs
- 1 cup plain Greek yogurt
- 2 cups fresh pineapple chunks, chopped
- 1/4 cup macadamia nuts, chopped
- 1 TBSP butter, softened
- 1 1/2 TBSP brown sugar
Preheat oven to 350 degrees. Grease 9 x 5 inch loaf pan.
Mix together flour, salt, baking soda. In separate bowl, mix oil and sugar with whisk. Beat in eggs, one at a time, with hand mixer, followed by yogurt. Fold in pineapple and coconut. Fold together wet and dry ingredients. Pour into pan.
Mix together macadamia nuts, brown sugar and butter. Sprinkle over top. Bake for 1 hour or until toothpick inserted in middle comes out clean.