Paleo Pineapple Bread With Coconut
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist quick bread made with coconut flour and studded with macadamia nuts and pineapple. This tropical loaf is gluten-free and paleo-friendly, making it both indulgent and accommodating.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/4 cup unsweetened coconut flakes
- 1 tablespoon coconut sugar
- 1/2 cup + 2 tablespoons coconut flour (sifted (63 grams))
- 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup + 1 tablespoon honey (divided)
- 1/4 cup coconut oil (melted)
- 6 eggs (room temperature)
- 1/2 lime (juice and zest)
- 1 teaspoon pure vanilla extract
- 1 can crushed pineapple (20 ounces) (drained)
- 1/3 cup macadamia nuts (finely chopped)
- 2 tablespoons coconut flour
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil (melted)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 163mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 262mg
- Calcium
- 27mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.