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By Robert Boyer

Pineapple Bread

Name: Pineapple Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American, World Cuisine
Ingredients: 1 cup rice flour (white (see notes)); 1 cup oat flour ((ground oats)); 1 scant cup cornstarch ((see notes)); 3/4 cup shredded unsweetened coconut ((see notes)); 2 tbsp ground flax seeds; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 small/medium fresh pineapple ((see instructions)); 1/4 cup canned coconut milk; 1/3 cup maple syrup ((see notes)); 1 tsp vanilla extract; 1/3 heaped cup powdered Erythritol (or use icing sugar); 1 tbsp canned coconut milk; 1/2 tbsp lemon juice

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

Moderate

Glycemic Load

High

Nutrition per serving

Calories263.3 kcal (13%)

Total Fat9.2 g (13%)

Carbs48.6 g (19%)

Sugars9 g (10%)

Protein3.6 g (7%)

Sodium121.5 mg (6%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 cuprice flour

white

1 cupoat flour

ground oats

1 cupcornstarch

scant

¾ cupshredded unsweetened coconut

2 Tbspground flax seeds

1 ½ tspbaking powder

½ tspbaking soda

0.5fresh pineapple

small, medium

¼ cupcanned coconut milk

⅓ cupmaple syrup

1 tspvanilla extract

0.33 heaped cuppowdered erythritol

or use icing sugar

1 Tbspcanned coconut milk

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!

View on elavegan.com

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