Go Back
Print Recipe

Coconut Jackfruit Quick Bread

Prep Time10 minutes
Cook Time1 hour
Servings: 12 slices
Calories: 172kcal

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.