This pineapple bread is indulgence personified and, if the soft whipped sweetened coconut cream doesn't send you into spirals, I’ll eat my hat. I've called this a bread but really it’s more akin to a cake – it just happens to be baked in a loaf tin. It works better that way. Trust me. It’s sweet, moist, and super easy to make. I've used coconut oil in this particular recipe, which may seem like an unusual ingredient but it’s widely available in health stores and some supermarkets. A little goes a long way with this stuff, so even though it’s not cheap, one jar will last and last. Go on – let some vegan lovin’ into your life. I’ve sweetened the blow for ya.
Pineapple and Rose-Infused Strawberry Bread [Vegan]
For the Bread:
- 1 cup plain flour, plus 1/2 cup whole wheat flour
- 1/4 cup brown rice flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 scant cup light brown sugar
- A pinch of salt
- 1 cup pineapple chunks or pieces (fresh or canned)
- 1/4 cup coconut oil
- 1/8 cup olive oil
- 1/4 cup agave nectar
- 5 or 6 strawberries
- 1/4 cup desiccated coconut
- 1 teaspoon vegan butter
For the Whipped Coconut Cream:
- 1 can full-fat coconut milk
- 1/2 cup confectioner's sugar
For the Rose-Infused Strawberries:
- 1 cup fresh strawberries
- 1 tablespoon rose water
To Make the Bread:
- Pre-heat the oven to 350°F.
- Wash, hull and slice the strawberries. Set aside.
- In a large bowl combine the flour, baking soda, baking powder, sugar, desiccated coconut, and salt. Gently mix using a spatula.
- Blitz the pineapple in a blender until you get the consistency of a puree. It will be quite watery – that’s fine. Fresh is best, of course, but if you’re using canned make sure it is the kind in fruit juice, not syrup, otherwise the bread will be too sweet.
- In another bowl combine the pineapple puree, olive oil and sweet freedom. Sweet Freedom is a vegan sweetener widely available in stores and supermarkets around the country. If you can’t get hold of it, don’t worry, just use agave nectar, which will be beside the maple syrup in most stores.
- Put the coconut oil in a ramekin and place in oven until it melts – it will take seconds. When it is liquid, add to the bowl along with the other wet ingredients. Whisk everything together using a hand whisk.
- Grease the tin with vegan spread, Dust the tin with some desiccated coconut – just enough to coat all sides.
- Incorporate the wet ingredients into the dry and using a spatula gently fold together ensuring not to overwork the mixture. When everything is thoroughly combined, add the strawberries and loosely mix. Pour into the prepared tin and place in oven. Bake for 1hour or, depending on your oven, 1hr 15 minutes. Insert a skewer into the center and when it comes out clean, it’s ready.
- Allow to cool for 20minutes in the tin before gently removing it. Cool further on a wire rack. Cut when completely cool. This is not a bread to be eaten warm.
To Make the Coconut Cream:
- Place the can of milk in the refrigerator overnight. The next day open can and carefully spoon off the top layer of coconut milk into a mixing bowl. When you reach the water stop – you can use this water in smoothies.
- Add the icing sugar and whisk until fluffy, light and completely smooth. Place back in refrigerator until you need it.
To Make the Rose-Infused Strawberries:
- Wash, hull and slice the strawberries. Place in a shallow bowl and pour over the rose water. Give it a stir and leave to infuse for at least 20 minutes.
- Serve the pineapple bread with a generous dollop of coconut cream and a spoonful of fragrant strawberries.