Phuket Pineapple Bread

This pineapple bread is a light, naturally sweet loaf inspired by the flavours of Phuket, where pineapples grow in abundance. It's made with blended fresh pineapple, gluten-free flours, coconut milk, turmeric, and ginger. The result is a golden, wholesome bread that works for breakfast or snacking. If you want a simple, plant-based pineapple bread that uses real ingredients and minimal sugar, this one hits the mark.

Phuket Pineapples @ Thanyapura

I first created this recipe while working at Thanyapura Sports Resort in Phuket, an island where pineapples practically grow on every corner. At one point I even developed a recipe of whole pineapples on a rotisserie, glazing them in coconut caramel and serving them with coconut ice cream!

This pineapple bread is one of those recipes we created years ago and recently brought back to life. It leans toward the savory side with very little sugar, a vibrant golden color from turmeric, and a gentle warmth from ginger. We used locally available ingredients - rice flour, tapioca, and cornflour - so the loaf is naturally gluten-free.

Hopefully, more cooks across Phuket and Thailand will use it as a simple way to celebrate the regions incredible abundance of pineapples.

Why You'll Love This Pineapple Bread

This recipe keeps things honest: minimal sugar, big natural flavor, and a nourishing crumb that holds up beautifully when toasted. It's an easy way to use fresh pineapple, it's fully gluten-free without tasting "GF," The turmeric-ginger combo gives it a warm character. A simple, everyday loaf with a tropical twist.

More Recipes to Try

• Pineapple Tepache
• Banana Walnut Bread
• Sweet Potato Brownie

We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.

📋 Recipe

Jamie Raftery

Phuket Pineapple Bread

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A lightly sweet pineapple bread with a soft, moist crumb and a gentle tropical flavour. Made with blended pineapple, coconut milk, and gluten-free flours, it's more of a nourishing breakfast loaf than a dessert - delicious with coconut yogurt or nut butter.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 60g slices (2 Loaves)

Course: Bakery, Bread

Cuisine: Thai

Calories: 182

Ingredients Equipment Method Nutrition Notes

Ingredients

 

MetricUS customary

 

1x2x3x?

Dry Mix:

• ▢ 160 g Rice flour
• ▢ 90 g Oat flour
• ▢ 50 g Cornflour
• ▢ 75 g Almonds - ground
• ▢ 5 g Baking powder
• ▢ 2 g Baking soda
• ▢ 1 g Turmeric powder
• ▢ 1 g Ginger powder add more to taste if prefered

Wet Mix:

• ▢ 350 g Pineapple
• ▢ 140 ml Coconut milk
• ▢ 60 ml Honey
• ▢ 15 g Flax seeds - golden
• ▢ ¼ each Lime zest

Cook ModePrevent screen from sleep mode

Equipment

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  Weighing scales
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  Oven
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  Baking tray
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  2 Bread tins
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  Parchment paper
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  Mixing bowl
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  Chopping board
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  Chefs knife
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  Blender
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  Whisk
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  Spatula
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  Micro-plane grater

Method

 

Assemble all ingredients.

1. Preheat the oven to 165 °C
2. Line 2 standard bread tins with parchment paper.

For the dry mix

1. Pulse the oats in a blender to make a flour.
2. Sieve all the dry ingredients into a large mixing bowl.
   160 g Rice flour, 90 g Oat flour, 50 g Cornflour, 75 g Almonds - ground, 5 g Baking powder, 2 g Baking soda, 1 g Turmeric powder, 1 g Ginger powder

For the wet mix

1. Peel and dice the fresh pineapple, add to a blender and blitz until smooth.
   350 g Pineapple
2. Add the coconut milk, honey, lime zest and ground flaxseed. Whisk and allow to stand for 10 minutes to activate the flaxseeds.
   140 ml Coconut milk, 60 ml Honey, 15 g Flax seeds - golden, ¼ each Lime

To combine

1. Add the wet mix to the dry mix and fold in gently until no pockets of flour remain.
2. Transfer the mix to 2 lined bread tins. Pack down with the back of a wet spoon.
3. Allow to rest for 10 minutes before baking - to allow the flaxseeds to activate further.
4. Bake at 160 °C in preheated oven for 50 minutes, depending on your oven. Check by inserting a toothpick or small knife into the center. If it comes out clean, it's ready.
5. Allow pineapple bread to rest for at least 30 minutes before slicing and serving!

Nutrition

Serving: 60gCalories: 182kcalCarbohydrates: 31gProtein: 4gFat: 5gSodium: 57mgPotassium: 128mgFiber: 2gSugar: 9gVitamin A: 17IUVitamin B1: 0.1mgVitamin B2: 0.03mgVitamin B3: 1mgVitamin B5: 0.2mgVitamin B6: 0.1mgVitamin C: 14mgVitamin E: 0.1mgVitamin K: 1µgCalcium: 44mgCopper: 0.1mgFolate: 9µgIron: 1mgManganese: 1mgMagnesium: 24mgPhosphorus: 87mgSelenium: 5µgZinc: 0.5mg

Notes

• This pineapple bread bakes into a light, wholesome loaf, closer to a fruit bread than a cake. Perfect for breakfast or an afternoon snack.
• If your pineapple is very juicy, the batter may look slightly loose; that's normal. Gluten-free flours hydrate as they bake.
• Let the loaf cool fully before slicing. The crumb sets as it cools and becomes easier to cut without crumbling.
• For a stronger tropical flavour, add ½ teaspoon vanilla or some ginger powder to the dry mix.
• Bake time varies by loaf tin. A smaller, deeper tin will need the full cooking time; wider tins bake faster.
• This loaf freezes well. Slice, wrap, and freeze - toast straight from the freezer for a quick breakfast.
• Serve with coconut yogurt, lime zest, or a drizzle of maple syrup if you prefer a sweeter finish.

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