“If you like piña coladas…” I can’t NOT sing that song when I think about this Piña Colada Bread! Piña coladas are such a fun, tropical cocktail that instantaneously transport me to a warm, tropical island with plenty of white sandy beaches, crashing waves and sun. I can practically taste them as I lounge on a comfy chair, soaking up the rays.
Then I come back to reality and realize I’m just on the deck in the backyard and in serious need of a vacation. Sadly, I have no immediate plans for jetting off anywhere wonderful so I have to settle for a stand in. I love making quick breads when I’m in the mood for bread but not in the mood to really spend all day waiting around for it.
My Cherry Cream Crumb Cake has always been a household favorite. Moist, dense loaf cake is topped with dollops of sweetened cream cheese, sweet fresh cherries and a hearty sprinkle of crumb topping. Sadly, cherries have still been pretty pricey around here so while we wait for plump sweet cherries to be a little more affordable, my girls and I have been making other summery quick breads. This Piña Colada Bread recipe is just the thing for a quick, tropical fix.
This quick bread recipe has all the makings of an easy summer recipe perfect for taking to picnics and potlucks. Moist vanilla bean flecked bread is filled with crushed pineapple and flaked coconut with just a hint of lime. The bread is drizzled with a rum-laced coconut glaze that really takes this bread up a notch and instantly will remind you of a chilled piña colada.
Because it’s a quick bread, it’s super quick to throw together. This bread screams “summer” and it’s sure to be a crowd pleasure for anyone who loves coconut.