This Paleo Pineapple Bread With Coconut is a gluten-, grain-, and dairy-free summer treat!
June was feeling a little jealous of May. May had gluten-free cupcakes with chocolate chips and all that goodness. June wanted in on the fun. So, here we are, with a slice of something worth celebrating: this Paleo pineapple bread with coconut, complete with a macadamia nut streusel.
This recipe has traveled across borders—literally. I packed a loaf in my suitcase and smuggled it into Canada so my parents could try it. That’s how serious I was. And you know what? It held up! The texture, the flavor, and the slightly crunchy, nutty topping were all still perfect after the journey. And it was a hit with the family; this bread has a rich, natural sweetness from the pineapple and honey, and it has a golden, toasted coconut vibe going on that makes every bite taste like a tropical vacation.
Also, can we talk about the macadamia nut streusel? I don’t know who gave me permission to go that hard on a quick bread topping, but it was the right call. It adds a decadent, buttery crunch that makes the whole thing feel extra fancy. Just trust me on this one.
Is This Paleo Pineapple Bread With Coconut Healthy?
As far as dessert breads go, this recipe leans more into the wholesome side of things. Coconut flour is high in fiber, in addition to being lower in carbs than traditional flour. Pineapple is rich in vitamin C and manganese. Honey and coconut sugar are natural sweeteners, so there’s no need for refined sugar. That said, it’s still a treat, so enjoy it in moderation.
This bread is also dairy-free and gluten-free, which makes it friendly for a lot of specialty diets.
Giving It Up For Macadamia Nuts
Macadamia nuts don’t get enough credit. Indigenous to Australia but commercially grown in Hawaii, you’ll often find macadamia nuts incorporated into recipes with a tropical slant. That’s because the buttery, nutty, slightly sweet flavor of macadamia creates perfect flavor harmony with more potent, bright, tangy flavors—like pineapple. The crunch also adds a delightful textural contrast, which makes for the perfect topping on this bread.
How Do I Store Leftovers?
Let the bread cool completely, then wrap it tightly in plastic wrap or foil. Store it in the fridge for up to 5 days. For longer storage up to 3 months, slice and freeze the bread in a sealed container or freezer bag. Layer parchment between slices to keep them from sticking.
Serving Suggestions
While this would be a great dessert dish, I also love serving this Paleo pineapple bread as part of a gorgeous brunch spread. Keep the tropical vibes going by serving a slice of your pineapple bread alongside a bowl of Coconut Milk Quinoa Fruit Salad or a cup of Banana Chia Pudding. Want to incorporate some savory options? Make up a plate of Million Dollar Bacon, Turkey Sausage, or Soft Scrambled Eggs.
Recipe
Ingredients
- 1/4 cup unsweetened coconut flakes
- 1 tablespoon coconut sugar
- 1/2 cup + 2 tablespoons coconut flour sifted (63 grams)
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup + 1 tablespoon honey divided
- 1/4 cup coconut oil melted
- 6 eggs room temperature
- 1/2 lime juice and zest
- 1 teaspoon pure vanilla extract
- 1 can crushed pineapple (20 ounces) drained
For The Topping:
- 1/3 cup macadamia nuts finely chopped
- 2 tablespoons coconut flour
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil melted
Instructions
- Preheat your oven to 400°F and line the bottom of a loaf pan with parchment paper, spraying the sides with cooking spray. Set aside.
- On a small, parchment paper-lined cooking tray, place the coconut flakes in the oven until lightly browned, about 3-4 minutes. Place the toasted flakes in a small bowl and mix with 1 tablespoon of coconut sugar. Set aside and turn the oven temperature down to 350°F.
- In a large bowl, mix together the sifted coconut flour, baking soda, baking powder, salt, and toasted coconut/coconut sugar mixture. Set aside 1 tablespoon of the flour mixture in a small bowl for later use.
- With an electric hand mixer, beat together 1/4 cup of the honey, the melted coconut oil, eggs, lime juice/zest, and the vanilla extract in a large bowl. Set aside.
- Empty the crushed pineapple into a clean kitchen towel and wring out the excess moisture. Really make sure you squeeze it all out, as you want to make sure the pineapple is quite dry.
- Place the drained pineapple into a medium bowl and mix with the reserved 1 tablespoon of the flour mixture and the remaining 1 tablespoon of honey. The mixture will seem thick and gloppy; that‘s okay. Use a spoon to slightly separate the pineapple chunks.
- Slowly add the dry ingredients into the wet ingredients, beating until well combined. Stir in the pineapple mixture and let stand for 10 minutes.
- While the batter stands, make the topping. Mix together the finely chopped macadamia nuts, coconut flour, sugar, and oil. Mix until the oil coats the mixture to make a streusel.
- Once the batter has set, pour it into the prepared loaf pan and sprinkle with the macadamia streusel, gently pressing it in to adhere to the loaf.
- Bake for 30 minutes and then tent the loaf with a piece of tinfoil to avoid burning the top. Bake for an additional 10-15 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before slicing.
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