Pina Colada Bread Recipe

AuthorSteve Nubie
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As the name implies, this bread has all of the flavor of a Pina Colada.  It combines the unique flavor notes of the drink in the recipe including crushed pineapple, pineapple juice, shredded coconut and even some rum.  If you don’t want to use rum you can substitute a mixture of molasses and water. 

This is a great dessert bread and makes for a great side-dish during weekend barbecues or cookouts.  It’s very popular at Caribbean resorts and on cruise ships.  Best of all, it’s easy to make in your bread machine using the basic white bread setting.

INGREDIENTS:
 ¾ cup of water at 110 degrees F. or 45 degrees C.
 3 tablespoons of rum or 1 ½ tablespoons of molasses blended with 1 ½ tablespoons of water
 2 tablespoons of white sugar
 2 tablespoons of butter at room temperature
 ½ teaspoon of salt
 2/3 cup of crushed pineapple with the juice
 3 ¼ cups of bread flour or all-purpose flour
 ½ cup of flaked coconut plus ¼ of flaked coconut for topping
 1 ¾ teaspoons of active dry yeast
DIRECTIONS:
1

Place all of the ingredients into the bread pan in the order indicated in the ingredient section of the recipe but reserve the ¼ cup of flaked coconut to top the bread immediately after the kneading cycle is complete.

2

Select the Basic White Bread Setting for a 1.5-pound loaf and a medium crust.

3

When done, let rest for 10 minutes on a wire rack and then slice and serve.

Ingredients

INGREDIENTS:
 ¾ cup of water at 110 degrees F. or 45 degrees C.
 3 tablespoons of rum or 1 ½ tablespoons of molasses blended with 1 ½ tablespoons of water
 2 tablespoons of white sugar
 2 tablespoons of butter at room temperature
 ½ teaspoon of salt
 2/3 cup of crushed pineapple with the juice
 3 ¼ cups of bread flour or all-purpose flour
 ½ cup of flaked coconut plus ¼ of flaked coconut for topping
 1 ¾ teaspoons of active dry yeast

Directions

DIRECTIONS:
1

Place all of the ingredients into the bread pan in the order indicated in the ingredient section of the recipe but reserve the ¼ cup of flaked coconut to top the bread immediately after the kneading cycle is complete.

2

Select the Basic White Bread Setting for a 1.5-pound loaf and a medium crust.

3

When done, let rest for 10 minutes on a wire rack and then slice and serve.

Pina Colada Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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