Phuket Pineapple Bread
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.
Equipment
- Weighing scales
- Oven
- Baking tray
- 2 Bread tins
- Parchment paper
- Mixing bowl
- Chopping board
- Chefs knife
- Blender
- Whisk
- Spatula
- Micro-plane grater
Ingredients
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 )
Method
Assemble all ingredients.
- Preheat the oven to 165 °C
- Line 2 standard bread tins with parchment paper.
For the dry mix
- Pulse the oats in a blender to make a flour.
- 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
- Peel and dice the fresh pineapple, add to a blender and blitz until smooth.350 g Pineapple
- 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
- Add the wet mix to the dry mix and fold in gently until no pockets of flour remain.
- Transfer the mix to 2 lined bread tins. Pack down with the back of a wet spoon.
- Allow to rest for 10 minutes before baking - to allow the flaxseeds to activate further.
- 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.
- Allow pineapple bread to rest for at least 30 minutes before slicing and serving!
Recipe 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.
Nutrition Facts
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
