Coconut-Pineapple Wheat Bread

This bread machine loaf brings the tropics to your kitchen with crushed pineapple and shredded coconut baked right into a 100% whole wheat dough. The pineapple adds natural moisture and a tangy sweetness, while the coconut toasts lightly inside the loaf during baking, creating little pockets of nutty, tropical flavor.

Just load everything into the machine and press start. The pineapple juice and water provide the liquid, and a tablespoon of brown sugar gives the yeast enough food to rise without making the bread overly sweet. Vanilla extract ties the coconut and pineapple flavors together into something that smells incredible while it bakes.

This is a hearty bread with real body from the whole wheat flour, not a fluffy white loaf. It makes great toast, and the coconut-pineapple flavor pairs especially well with cream cheese or butter and honey.

Kitchen Tips

• Drain the crushed pineapple well and measure after draining. Too much liquid throws off the flour ratio and makes the loaf dense and gummy.
• Reserve the pineapple juice from the can for the recipe. It adds more pineapple flavor than water alone.
• Check the dough ball during the first knead cycle. If it looks too wet, add flour a tablespoon at a time. If too dry, add water a teaspoon at a time.

Variations

• Macadamia nut version: Add chopped macadamia nuts during the add-in cycle for a Hawaiian-style bread.
• Rum glaze: Brush the warm loaf with a rum and powdered sugar glaze for a boozy tropical finish.