If a slice of sunshine and a cozy Southern hug had a baby, it would be this Pineapple Coconut Pecan Loaf. It’s not your average banana bread or zucchini loaf. No, this recipe brings the bold flavor of the tropics—sweet pineapple and chewy coconut—into a down-home Alabama-style sweet bread, topped with glossy, toasted pecans that crackle when you slice into it.
This isn’t just something to bake and forget. It’s the kind of loaf that turns first bites into second helpings and has people asking for the recipe before they’ve finished chewing. Whether you’re whipping it up for Sunday brunch, a holiday table, or just to satisfy a craving, this bread delivers something special.
Now, let’s dive in and learn exactly how to make this golden beauty.
🌽 Why This Loaf Is a Southern Favorite
In Alabama and across the South, sweet quick breads are a staple at gatherings—from church potlucks to Thanksgiving dinner. But what sets this loaf apart is how it blends tradition with tropical flair. The chopped pecans bring a deep, buttery Southern crunch, while the pineapple and coconut infuse it with Caribbean vibes. It’s like a slice of grandma’s pecan bread that took a trip to Maui.
Southerners love their pecans—and rightfully so. Pecan trees grow like weeds in parts of Alabama and Georgia, and the nuts are used in everything from pies to pralines. In this loaf, they add crunch and heartiness, balancing out the moist sweetness of the fruit.
Every slice of this bread feels like something you’d eat on a porch swing with a tall glass of sweet tea in hand. It’s Southern comfort food with a sun-kissed twist.
🌴 The Unique Flavor Profile: Sweet, Nutty, Moist & Tropical
What makes this loaf truly irresistible is the harmony of flavors and textures. Let’s break it down:
- Sweetness: The granulated sugar, pineapple, and coconut create a perfectly sweet base—not cloying, but enough to satisfy.
- Moisture: Pineapple and oil give the loaf a lush, moist crumb. The kind that stays soft for days without turning soggy.
- Crunch: Chopped pecans throughout and whole pecans on top bring a toasty contrast.
- Chew: Coconut flakes add that chewy, almost candy-like texture that makes every bite a little more interesting.
- Gloss: The brushed-on pineapple juice or sweetened condensed milk turns the crust into a shiny, caramelized dream.
Together, these flavors create a loaf that tastes like banana bread’s more exciting cousin—the one with a passport and great taste in music.
🛒 A Deep Dive into the Ingredients
Let’s break down what each ingredient does and why it matters:
Crushed Pineapple (1 cup, well drained)
This is the moisture MVP. Pineapple doesn’t just add sweetness; it adds depth and tang that cuts through the richness of the nuts and coconut. But here’s the key: you must drain it really well. Press it in a strainer, even use a cheesecloth if needed. Otherwise, the excess liquid will make your loaf fall apart.
Sweetened Shredded Coconut (1½ cups)
This isn’t just for flavor—it’s for texture. The coconut helps give the loaf a thick, rich chewiness that sets it apart from softer quick breads. It also adds natural sweetness and toasts up beautifully along the edges.
Chopped Pecans (1 cup)
Crunch is everything in a moist loaf. These chopped pecans add that nutty burst in each bite. For an even deeper flavor, toast them before adding—5 to 7 minutes in a 350°F oven will do.
Whole Pecan Halves (12–15 pieces)
These are the jewels of the loaf. Lining them across the top gives it that bakery-style look and a buttery, roasted crunch.
Flour (2 cups)
All-purpose flour provides the structure. No need for cake flour or anything fancy—regular AP works like a charm.
Baking Powder + Baking Soda
This duo lifts the loaf just enough. The soda reacts with the pineapple’s acidity to help it rise.
Salt (½ tsp)
Don’t skip it. Even sweet recipes need salt to balance and deepen flavors.
Eggs (2 large)
They bind everything together and add richness.
Sugar (1 cup)
Plain white sugar keeps the flavor clean and bright, letting the pineapple and coconut shine.
Oil or Butter (½ cup)
Oil creates a moister, softer crumb, while butter adds richness and flavor. Use your favorite, or do half of each!
Vanilla Extract (1 tsp)
Rounding out the flavor, vanilla helps meld the tropical and nutty notes together beautifully.
👨🍳 Step-by-Step Recipe Instructions
Let’s bake! Here’s how to bring this tropical-Southern delight to life in your own kitchen:
📋 Ingredients Recap:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, well-drained
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 12–15 whole pecan halves (for topping)
- 2 tablespoons pineapple juice or sweetened condensed milk (for the glossy top)
👩🍳 Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, letting some hang over the sides for easy lifting later.
- Drain the pineapple thoroughly using a mesh strainer. Press it with the back of a spoon or wrap it in a paper towel and squeeze to remove excess liquid.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the eggs until light. Then whisk in the sugar, oil (or melted butter), and vanilla until smooth.
- Fold in the coconut, drained pineapple, and chopped pecans. The mixture will look thick and textured—perfect!
- Add the dry ingredients to the wet. Stir just until combined. Do not overmix—it’s okay if a few small flour streaks remain.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Neatly arrange the whole pecans on top. Press them lightly into the surface.
- Brush the top with pineapple juice or sweetened condensed milk to create a caramelized, glossy crust.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not raw batter).
- Let it cool in the pan for 15 minutes, then lift out and cool completely on a wire rack before slicing.
🍽️ Prepping Like a Pro: Must-Know Tips Before You Bake
Let’s set you up for loaf success:
1. Pineapple Prep Is Crucial
One of the biggest mistakes people make is leaving too much liquid in the pineapple. It’ll make your loaf fall apart, become gummy in the center, or sink after baking. Draining well = moist, not soggy.
2. Don’t Skip the Parchment
Greasing alone might not do the trick. This loaf gets sticky at the edges, especially with sugar and coconut involved. Parchment guarantees a clean lift and no mess.
3. Mix Just Until Combined
Overmixing = tough loaf. This batter is like banana bread: stir until it’s barely together. It should look slightly lumpy but unified.
4. Watch the Top
If the pecans or top start browning too quickly (thanks to that sugar glaze), tent the loaf with foil in the last 20 minutes to prevent burning.
✨ The Secret Glossy Top: Pineapple Juice vs. Condensed Milk
This loaf’s top is what makes people stop and stare. It’s glossy, golden, and packed with toasted pecans. Here’s how to make it happen:
- Pineapple Juice: Adds a subtle fruitiness and helps caramelize the crust. Great if you want to keep things fruity and lighter.
- Sweetened Condensed Milk: Adds richness, a deeper golden color, and creates a caramel-like finish. Ideal if you want a more indulgent top.
You really can’t go wrong with either. You can even do half and half for a next-level crust!
⏱️ Baking Time & Doneness Tips
This isn’t a loaf to rush. Here’s how to get it perfect every time:
- Use the middle oven rack for even baking.
- Start checking at 60 minutes. Insert a toothpick into the center. Moist crumbs = done. Wet batter = bake longer.
- Loaf pulling from the sides is a visual sign that it’s close.
- If the center dips or stays wet, it may need a little foil tenting and 10–15 extra minutes.
Ovens vary, so trust your senses. A fully baked loaf will smell rich, toasted, and slightly sweet.
🔪 Cooling & Slicing Without Breaking the Loaf
This loaf smells so good out of the oven that you’ll want to slice it immediately. Don’t.
Let it rest in the pan for 15 minutes, then lift it out and let it cool for at least 45 more minutes. The steam inside needs to settle, or your loaf will crumble.
Use a serrated bread knife for best slicing results. Slice thick or thin—whatever your heart (and cravings) desire.
☕ Serving Ideas: From Breakfast to Dessert
This loaf isn’t just for dessert—it’s for any time:
1. Breakfast
- Toasted slice with butter
- Served with scrambled eggs and coffee
2. Brunch
- With whipped cream and berries
- Alongside quiche or frittata
3. Dessert
- Topped with vanilla ice cream and caramel sauce
- Sliced and warmed, then drizzled with condensed milk
4. Snack
- Afternoon tea companion
- Late-night sweet tooth solution
🍍 Moist Pineapple Coconut Pecan Loaf – Alabama-Style Sweet Pecan Bread 🥥
- Prep Time: 10 minutes
- Total Time: 95 minutes
- Category: Dessert / No-Bake Treat
Description
🍍🥥 Warm, tender, and rich with those nostalgic Southern flavors… this loaf feels like something sweet Grandma would wrap in a warm towel and set on the table after Sunday supper. Every slice is bursting with juicy pineapple, toasted coconut, and those buttery pecans that make the whole kitchen smell like home. 🌴✨
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup granulated sugar
½ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
1 cup crushed pineapple, very well drained
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
12–15 whole pecan halves (for topping)
2 tablespoons pineapple juice or sweetened condensed milk
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line with parchment. Pat pineapple dry very well so the loaf stays perfectly moist, not soggy. (⏱️ 5 minutes) 🍍
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside. (⏱️ 2 minutes) 🥣
In a large bowl, whisk eggs, sugar, oil, and vanilla until smooth and slightly thick. (⏱️ 1 minute) 🍯
Fold in shredded coconut, drained pineapple, and chopped pecans. The mixture will be thick and chunky — just right for flavor-packed slices. (⏱️ 2 minutes) 🌰
Add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix. (⏱️ 1 minute)
Spread batter into the loaf pan and smooth the top. Arrange pecan halves neatly across the surface. (⏱️ 2 minutes) 🌟
Brush the top lightly with pineapple juice or sweetened condensed milk to create that gorgeous caramelized shine. (⏱️ 1 minute) ✨
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Tent with foil if browning too quickly. (⏱️ 60–70 minutes) 🔥
Let the loaf cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing. (⏱️ 15 minutes) ❄️
Notes
• Light, creamy, and perfect for summer gatherings or last-minute sweets.
• Made with pantry staples and ready in minutes.
• A crowd-pleasing bowl that feels like a little tropical escape.
Nutrition
- Serving Size: 10–12 slices
- Calories: ~320 kcal per slice
📦 How to Store & Freeze This Loaf
This bread keeps beautifully.
At Room Temp
Wrap tightly or store in an airtight container. Stays moist for 3–4 days.
In the Fridge
Keeps for up to a week, but may firm up a bit. Just microwave a slice for 15 seconds.
Freezer Tips
- Wrap slices individually in plastic wrap, then place in a freezer bag.
- Freeze for up to 3 months.
- To enjoy: Let thaw at room temp or microwave for 20–30 seconds for that fresh-baked warmth.
🎨 Variations You’ll Love (Make It Yours!)
Want to add your own twist? Here are flavor-packed ideas:
- Tropical Vibe: Add ¼ cup chopped dried mango or papaya
- Choco-Coconut: Fold in ½ cup white or dark chocolate chips
- Spiced Up: Add 1 tsp cinnamon or ½ tsp cardamom for warmth
- Citrus Punch: Zest of one orange adds brightness
You can also swap pecans for walnuts, almonds, or macadamia nuts, depending on your taste and pantry.
You may also like :
Brown Sugar Pecan Sweet Potato Bake
Butter Pecan Toffee Bark Recipe
🌾 Gluten-Free and Vegan Adaptations
Want to make this loaf fit your dietary lifestyle? Easy.
Gluten-Free Version
- Use a 1:1 gluten-free all-purpose flour blend. Most work perfectly in this recipe.
- No other changes needed!
Vegan Version
- Replace eggs with flax eggs: (2 tbsp flaxseed meal + 6 tbsp water, rest 5 mins)
- Use coconut oil or vegan butter
- Brush top with coconut condensed milk or maple syrup
The result? Just as moist, just as delicious.
🏡 Alabama Nostalgia Baked Into Every Bite
This loaf feels like home. Like a front porch in Montgomery. Like grandma’s kitchen, where there’s always something warm on the stove and sweet in the oven. This recipe is a tribute to those moments—warm, inviting, and unapologetically Southern.
But it’s also a little escape—a bite of the tropics in every slice. That fusion of flavors makes it unique, and once you make it, you’ll want it in your regular rotation.
🔚 Final Thoughts
The Moist Pineapple Coconut Pecan Loaf is more than just a quick bread. It’s a flavor experience that checks every box:
✅ Moist and rich
✅ Packed with texture
✅ Glossy and golden
✅ Easy to make
✅ Perfect for any occasion
It brings the charm of Alabama kitchens together with the sweet escape of island flavors. Bake it once, and it’s guaranteed to become your go-to loaf.
So go ahead—preheat that oven and fill your kitchen with the scent of something amazing.
Similar recipes :
3-Ingredient Apple Pie Dump Cake
Heavenly Banana Walnut Cream Cake
❓ FAQs About Pineapple Coconut Pecan Loaf
1. Can I use fresh pineapple instead of canned?
Yes, just be sure to finely chop and drain it well. Too much juice will throw off the moisture balance.
2. Can I make mini loaves or muffins?
Definitely. For mini loaves, reduce baking time to 25–30 minutes. For muffins, about 20–22 minutes.
3. Can I toast the pecans before using?
Absolutely. Toasting enhances their flavor. Just bake at 350°F for 5–7 minutes until fragrant.
4. Is it okay to skip the coconut?
You can, but the loaf will lose some of its signature chewiness and flavor. Consider replacing with oats or extra nuts.
5. Can I make this without sugar or with honey?
Sugar provides structure, so swapping with honey may alter texture. If doing so, reduce other liquids slightly.
