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
By Robert Boyer
Pineapple Bread
6 steps
Prep:15minCook:45min
This pineapple coconut bread is moist, tender, sweet, and tropical with a combination of fresh pineapple and shredded coconut for a summer treat! Unlike many other pineapple cake recipes, this version is also refined sugar-free, oil-free, dairy-free, gluten-free, and vegan!
Updated at: Thu, 17 Aug 2023 07:05:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories263.6 kcal (13%)
Total Fat9.2 g (13%)
Carbs48.6 g (19%)
Sugars9 g (10%)
Protein3.5 g (7%)
Sodium121.9 mg (6%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings

1 cuprice flour
white
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1 cupoat flour
ground oats
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1 cupcornstarch
scant

¾ cupshredded unsweetened coconut
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2 Tbspground flax seeds
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1 ½ tspbaking powder

½ tspbaking soda

0.5fresh pineapple
small, medium
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¼ cupcanned coconut milk
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⅓ cupmaple syrup
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1 tspvanilla extract
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0.33 heaped cuppowdered erythritol
or use icing sugar

1 Tbspcanned coconut milk
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½ Tbsplemon juice
Instructions
Step 1
I recommend measuring the ingredients in grams on a kitchen scale for exact results. Also, you can watch the video in the post for visual instructions.Chop 1/2 of a small/medium pineapple (peeled) into chunks, then blend in a high-speed blender until it's purée. You'll need 1 1/2 cups (350 grams) of purée for this recipe. Set aside.
Step 2
Preheat the oven to 350 F (180 C) and line a 9-inch (23 cm) loaf pan with parchment paper.I used an 8-inch (20 cm) pan, but had some leftover batter, which I used for muffins.
Step 3
Process all dry ingredients in a food processor or blender.
Step 4
Add the wet to the dry ingredients and pulse again until just combined.
Step 5
Pour the mixture into the pan and bake in the oven for about 45-50 minutes, or until a toothpick (inserted in the center of the bread) comes out clean.
Step 6
Let cool, then mix the ingredients for the icing in a bowl with a whisk. Drizzle the icing over the bread and enjoy!
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Notes
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