Piña Colada Quick Bread

[PrisonerOfHope]

Piña Colada Quick Bread





20 mins

Cool Time:

2 hrs 10 mins

Total Time:

3 hrs 25 mins

Yield:

1 (9-inch) loaf


Ingredients

Baking spray with flour



2 large eggs



1 cup granulated sugar



1/2 cup sour cream



1/3 cup butter, melted



2 tablespoons (1 oz.) coconut rum



2 cups all-purpose flour



2 teaspoons baking powder



1/2 teaspoon baking soda



1/2 teaspoon kosher salt



1 cup chopped fresh pineapple (about 6 oz.)



1/2 cup sweetened shredded coconut



2 cups unsifted powdered sugar



1/8 teaspoon coconut extract



3 tablespoons whole milk, as needed



Toasted coconut chips (such as Dang) or toasted unsweetened flaked coconut



Directions

Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray with flour. Beat eggs, granulated sugar, sour cream, butter, and rum using an electric mixer fitted with beater attachments on medium-high speed until combined, about 2 minutes. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Gradually add flour mixture to egg mixture, beating on low speed until just blended. Gently stir in pineapple and shredded coconut. Spoon batter into prepared loaf pan.



Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes, tenting with aluminum foil after 45 minutes to prevent excessive browning if needed. Cool in pan on a wire rack 10 minutes. Remove bread from pan, and transfer to wire rack. Cool completely, about 2 hours.



Whisk together powdered sugar, coconut extract, and 2 tablespoons of the milk in a bowl, adding remaining milk 1/2 teaspoon at a time until desired consistency (mixture will be thick). Spread glaze over top of cooled bread, allowing some to drip down sides. Immediately sprinkle top with coconut chips.

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