This tropical-inspired Luau Bread is a soft, slightly sweet loaf infused with the flavors of pineapple and coconut. Light, fluffy, and perfect for serving at brunch or alongside Hawaiian-inspired dishes, this bread brings a taste of the islands to your table with every bite.

Prep

15 mins

Bake

45 - 50 mins

Total

1 hr 10 mins

Yield

1 loaf

Ingredients

• Boiling Water | - | 1 cup
• Dried Pineapple | - | 1 cup
• All-Purpose Flour | - | 2 cups
• Baking Powder | 62712 | 2 teaspoons
• Baking Soda | 62713 | 1/2 teaspoon
• Salt | - | 1 teaspoon
• Butter | - | 4 tablespoons (1/2 stick)
• Granulated Sugar | 53572 | 3/4 cup
• Egg | - | 1 pcs
• Pure Vanilla Extract | 67721 | 1 teaspoon (4 oz)
• Rum Extract | - | 2 teaspoons
• Sweetened Flaked Coconut | - | 1/2 cup
• Macadamia Nuts | - | 1/2 cup

Instructions

1. Preheat oven to 350°F. Spray pan with nonstick cooking spray.
2. In small bowl, pour boiling water over dried pineapple; set aside at least 10 minutes. Strain, reserving 1/2 cup of liquid.
3. In medium bowl, combine flour, baking powder, baking soda, and salt. In large bowl, beat butter, sugar, egg, vanilla, rum extract and reserved pineapple liquid with electric mixer until well combined. Add flour mixture; beat until just combined. Stir in pineapple, coconut and macadamia nuts. Spoon batter into prepared pan; smooth top.
4. Bake 45-50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling grid 10 minutes. Loosen sides of bread with a knife. Remove from pan; cool completely.