This healthy(ish) tropical quick bread was a huge hit in my house! Jackfruit tastes like cinnamon-mangoes and it goes great with other fruity tropical flavors like pineapple and coconut.
Jackfruit is a popular meat substitute in tacos and whatnot these days. I’m strongly of the opinion that jackfruit is nasty when used this way. It’s a fruit, and ripe yellow jackfruit is good as a dessert. It’s delicious when eaten fresh, and it’s also good when it comes in a can.
Canned jackfruit is easy to find in your local Asian grocery store and if you’re lucky, you might find fresh jackfruits too. If you can’t find jackfruit, mangoes or peaches are an easy substitution. Jackfruit’s texture is more “meaty” than mangoes or peaches, but the flavor is similar.
I didn’t actually have any coconut extract when I made this, so I used almond extract instead. It still turned out fine! However, my kindergartener is coconut-obsessed, so a coconut extract would’ve added a more intense coconut flavor.
Coconut Jackfruit Quick Bread
Equipment
- 1 loaf pan
Ingredients
- 2 cups all purpose flour
- ½ cup white granulated sugar
- ¼ cup packed brown sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup crushed pineapple, undrained
- ½ cup light coconut milk
- ¼ cup liquid egg white
- ½ teaspoon coconut extract
- 1 can jackfruit, drained and chopped (about 1½ cups)
- ¼ cup unsweetened shredded coconut
Coconut topping
- 2 tablespoon unsweetened coconut shredded coconut
- 2 teaspoon white granulated sugar
Instructions
- Preheat the oven to 350 °F. Lightly spray a loaf pan with nonstick spray.
- Whisk together the flour, the white and brown sugars, baking powder and baking soda in a bowl.
- In a second bowl, whisk together the crushed pineapple and juice, coconut milk, egg whites, and coconut extract.
- Take 1 to 2 tablespoons of the flour mixture and toss with the chopped jackfruit (this prevents the jackfruit from sinking to the bottom)
- Pour the wet ingredients into the flour mixture, and stir until just combined.
- Stir in the flour-coated jackfruit and ¼ cup of shredded coconut
- Pour the batter into the prepared loaf pan
- In a small bowl, stir together 2 tablespoons of shredded coconut and 2 teaspoons of sugar. Sprinkle evenly over the top of the batter.
- Put it in the oven for about 60 minutes, or until a wooden skewer or knife inserted into the center comes out clean.
- Transfer to a cooling rack, and give it 15 minutes to cool before slicing it.
