Pineapple Banana Bread

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Pineapple Banana Bread

This Pineapple Banana Bread is an unexpected treat ~ ripe bananas, crushed pineapple, and shredded coconut make for a dreamy cake, and don’t forget that sweet/tangy pineapple glaze!

Pineapple Banana Coconut Bread sliced on a wooden board

My loaf pan gets more of a workout in my kitchen than just about any other pan. When I crave a little something sweet, it’s usually some type of CRUMB CAKE, or POUND CAKE. And I actually prefer my sweet treats in the morning with my coffee, rather than later in the day. Sometimes they revolve around  PUMPKINCITRUS, or CHOCOLATE. But, like today, BANANA often stars in my sweet breakfast recipes ~ this Pineapple Banana Bread is the latest. I should have thrown coconut into that title, too, since there’s an equal portion of that in there. And a little almond extract and a palmful of poppy seeds just to make things interesting.

Pineapple Coconut Bread with a pineapple glaze

This cake/bread is everything I crave…it’s moist, with a loose, raggedly crumb, and lots of flavor (and substance) from the banana and pineapple. The glaze is made from the leftover pineapple juice and confectioner’s sugar and just tips it over into the sweets category; but for me it’s strictly a breakfast and coffee break luxury.

Glazed Pineapple Banana Bread with glaze dripping

Bananas and canned pineapple make this a year round treat. I always seem to have half a bag of coconut in my cupboard, and you could even add some chopped pecans, if you like, but isn’t it true, there is nothing more intoxicating on a snowy day than realizing you have everything you need right in your kitchen to make something sweet and warm from the oven like this.

Pineapple Banana Bread, sliced with forks

I confess I’m a glaze-a-holic. At this point I feel like a quick bread is naked without one. I had leftover juice from draining the crushed pineapple, so it was a natural leap to make the glaze. But I did consider leaving it plain and eating it with a nice smear of whipped cream cheese. You make the call, either way will be good.

Glazed Pineapple Banana Bread

Reader Rave ~

“Superb banana bread worth getting excited about. I use vanilla extract, purée from four canned pineapple slices in heavy syrup, omit poppy seeds, add chopped pecans, and about 3/4 cup dark chocolate chips. I bake for the full 70 minutes, to get a nice crust with a soft inside. I will be making this forever.”  ~ Suzanne

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3.39 from 210 votes

Pineapple Banana Bread

Author Sue Moran


  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs room temperature
  • 1/2 tsp almond extract
  • 1 Tbsp poppy seeds optional
  • 1 ripe banana well mashed
  • 1/2 cup well drained crushed pineapple reserve the juice!
  • 1/2 cup shredded coconut
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  • 1 cup confectioner's sugar
  • reserved pineapple juice


  • Set oven to 350F
  • Cream the butter and the sugar in the bowl of a stand mixer, or do it with electric beaters. Beat in the eggs, one at a time, and then the extract and poppy seeds.
  • Blend in the drained pineapple, the mashed banana, and the coconut.
  • Sift in the flour, baking powder, soda, salt, and just mix on low speed until everything is blended.
  • Spray or lightly butter a standard loaf pan and line it with parchment paper with long overhanging ends (this is optional) so you can lift it out for glazing.
  • Spread the batter evenly into the pan and rap it against the counter once or twice to release any air bubbles.
  • Bake for about 65-70 minutes, until risen, golden brown, and a toothpick inserted in the center comes out without wet batter clinging to it.
  • Cool on a rack before glazing.
  • To make the glaze, mix the confectioner's sugar with enough of the reserved pineapple juice to make a spreadable glaze.,


recipe adapted from Taste of Home
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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  • Reply
    December 15, 2020 at 6:27 pm

    I’ve got this baking right now! I used fresh pineapple, omitted the poppy seeds, and added a couple of scoops of unflavored protein powder (for a protein boost, since my husband and I are gym goers). Also, I doubled the recipe, and used 2 miniature loaf pans, 3 small loaf pans, and 2 medium loaf pans. I’m going to also top it with a bit of coconut as well. My kitchen smells so good right now!

  • Reply
    Miranda Anderson
    December 14, 2020 at 7:27 pm

    5 stars
    This is going on my Favourite Recipes board for sure! I didn’t have almond extract but used 1/2 tsp coconut extract and 1/2 tsp rum extract, and it is DIVINE. My daughter and I couldn’t wait for it to cool so we cut ourselves a slice after about 10 minutes and just drizzled our individual slices with a bit of the glaze. Warm and fluffy with a caramel-cronchy crust that reminds me a little of Pineapple Upside Down Cake. Heavenly!

  • Reply
    December 2, 2020 at 1:12 pm

    3 stars
    There is something missing from this recipe. There is no buttermilk or sour cream to make it more moist, or maybe needs another banana? I bake a lot, and measured all meticulously but it crumbled when I cut it. Needs something to give it more moisture for sure. Otherwise good.

  • Reply
    November 19, 2020 at 7:26 pm

    Im looking for suggestions on what to replace coconut in the ingredients?

    • Reply
      November 20, 2020 at 10:09 am

      You can definitely leave it out with no problem! If you would like to replace it I would probably suggest any kind of nut that sounds good to you, like maybe pecans or sliced almonds.

  • Reply
    June 26, 2020 at 5:06 pm

    4 stars
    What if I don’t have the coconut? I live out in the country and won’t be able to make it to the local store in town this evening but I’ve got to use these bananas tonight or ill have to chunk them. You think it would be good without the coconut? I love coconut!

    • Reply
      June 27, 2020 at 11:42 am

      Yes, it should work without, and you can always make this again when you get stocked!

  • Reply
    Donna Reuter
    June 5, 2020 at 8:53 am

    5 stars
    I just took this out of the oven….YUMMMMY!!! My oven must be off because it didn’t need to cook 60 mins. The only thing I did was add vanilla in addition to almond extract.

  • Reply
    May 12, 2020 at 9:40 pm

    5 stars
    You are my go to for the best breads recipes ever!
    I have made this bread several times and it always turns out so delicious. I just add a couple of spices like ginger and cardamom. No need to add or change a thing to this recipe. It’s perfect always w/a cup of coffee.

  • Reply
    May 9, 2020 at 9:42 pm

    Very disappointed in this recipe. When I read a couple reviews stating it was dry I added an extra half banana and that’s only change I made. Unfortunately, it didn’t help. Cake was indeed dry and lacking in flavour. Please retweek the recipe as the ingredients have potential to make a delicious cake. Needs a lot more moisture either in form of more bananas, pineapple and then perhaps cake will taste better too. Almost tastes sugarless. Sorry 🙁

  • Reply
    March 9, 2020 at 1:31 pm

    Could this be made without the cocunut?

    • Reply
      Ivy Northcutt
      April 13, 2020 at 11:12 am

      5 stars
      So i roasted my pineapple , bananas, and coconut , doubled the recipe , added a tropical flavoring , added some ground ginger as well ,insted of vanilla , had to cover the top after 45mins because it was getting brown , my kitchen smells amazing . had to stop eating the batter it is that good, lol

      • Reply
        April 27, 2020 at 8:18 am

        Can I use a bundt pan?

        • Reply
          April 27, 2020 at 12:27 pm

          I don’t think this would be enough batter for a bundt, Brie. If you have a large pan you might try doubling the recipe.

  • Reply
    January 25, 2020 at 10:07 pm

    I made this last nite and it is incredible!! I subbed flax eggs, as we are vegan and earth balance “butter”. I made a double batch and poured it into a 6 mini bundt cake mold. My poppy seeds were expired so I used none and it needed no topping as far as frosting. I added finely chopped pecans and a bit of coconut sugar to the molds before I poured in the batter. I was saving them for a special occasion but 24 hours later, there’s only 1 left!! Good intentions, happy bellies 🙂 Thank you for the great recipe!!

    • Reply
      January 26, 2020 at 8:43 am

      You’re so welcome Suzi <3

  • Reply
    Chrissy taylor
    November 10, 2019 at 2:43 pm

    I just made this with gluten free rice flour , cup for cup. Added 1/4 cup sour cream & 1/8 t xantham gum & it’s delicious:)

    • Reply
      November 10, 2019 at 2:44 pm

      That’s great to know, so many gluten free readers can now try this!

  • Reply
    August 21, 2019 at 5:44 pm

    I doubled the recipe right away & I’m everyone was happy that I did . I also added coarsely chopped walnuts an extra egg & extra bananas ( because I had a surplus) . Before cooking I sprinkled a topping of coconut,walnuts & sugar that I chopped together. Normally I love heavy glaze but I only had about a cup of powdered sugar left……so thin glaze it is.?My son said Mom this is soooo good as he’s eating his 2nd piece. You can taste all the different flavors…….high praise from a 12 yr old .

  • Reply
    June 18, 2019 at 7:04 pm

    Superb banana bread worth getting excited about. I use vanilla extract, purée from four canned pineapple slices in heavy syrup, omit poppy seeds, add chopped pecans, and about 3/4 cup dark chocolate chips. I bake for the full 70 minutes, to get a nice crust with a soft inside. I will be making this forever.

  • Reply
    April 14, 2019 at 3:34 pm

    I just made this….I reduced cook time to 45 minutes b.c everything I bake comes out dry in my electric oven. I checked for doneness and toothpick came out clean. I didn’t use icing b/c it’s just for me and when I tried it without it, it was delicious. Great flavor, and finally my DRY BAKED GOODS CURSE is over lol. Thanks for sharing

  • Reply
    November 18, 2018 at 12:56 pm

    Just made this with my gluten free flour, perfect. My house smells amazing! Thank you for sharing.

  • Reply
    July 26, 2018 at 11:12 am

    I tried it and had no baking powder, so I substituted 1/2 cup of molasses and 1/4th tsp of baking soda for it. The cake came out too crumbly for me. It tastes great, but is falling apart. What can make it moust and not so dry and crumbly?

  • Reply
    September 27, 2017 at 10:25 am

    Does this call for sweetened or unsweetened coconut?

    • Reply
      September 27, 2017 at 10:28 am

      I use the sweetened kind, Lynn.

  • Reply
    Carla Bisagni-Holmes
    August 18, 2017 at 11:12 am

    I’ve got this baking right now! I used fresh pineapple, omitted the poppy seeds, and added a couple of scoops of unflavored protein powder (for a protein boost, since my husband and I are gym goers). Also, I doubled the recipe, and used 2 miniature loaf pans, 3 small loaf pans, and 2 medium loaf pans. I’m going to also top it with a bit of coconut as well. My kitchen smells so good right now!

    • Reply
      Rosalba lopez
      June 15, 2020 at 1:18 pm

      Mine keeps coming out crumbling. It taste good but it wont stay together… idk how to change that.

  • Reply
    Stephanie @ Casa Watkins Living
    July 17, 2017 at 11:24 pm

    Mmmmmmm goood. Absolutely delicious looking!!! I’ve included your recipe in a roundup of amazing pineapple recipes. 🙂

    • Reply
      July 18, 2017 at 6:58 am

      Thanks Stephanie!

  • Reply
    June 3, 2017 at 4:35 am

    The bread is baking as we speak. I used a little less sugar, because my husband has to cut back on sugar. I’m hoping is doesn’t affect the bread. Like two tablespoons less.

  • Reply
    May 11, 2017 at 12:50 pm

    Hi Sue.
    I am baking this as we speak but I doubled the recipe subtracted coconut, added the juice to the batter, added walnuts and almond extract. Doubled everything else. So probably not the same recipe now but I used your recipe as a platform….which I love to do. I will let you know how it comes out. Thanks for the inspiration.

    • Reply
      May 11, 2017 at 1:11 pm

      I love to do that with recipes, too Ginny, so more power to you ~ hope it comes out yummy 🙂

  • Reply
    April 30, 2017 at 11:59 am

    this is my family’s favourite banana bread!!
    i have also made it as muffins….also delicous!
    thanks for sharing your recipie1

    • Reply
      April 30, 2017 at 12:39 pm

      Oooooh wow, muffins, I need to try that, thanks so much Teresa 🙂

  • Reply
    January 1, 2017 at 8:22 am

    Just wanted to let you know I’m making my second batch of this today. Made it last week and I ate entirely too much in one sitting, it was that good! One of the best quick breads I’ve ever come across – the almond extract is a game changer. Just discovered your blog…can’t wait to try more of your recipes!

    • Reply
      January 1, 2017 at 8:30 am

      Thanks SO much Megan, I’m glad you found me! I’m just photographing another banana bread this morning 🙂

  • Reply
    Lisa Langston
    December 23, 2016 at 5:20 pm

    I am new here and already I’m a big fan! I too am a big banana fan also, I am going to have to make both these recipes. Thank you for a great blog and wonderful recipes!

  • Reply
    Jennifer Lopez
    July 28, 2016 at 3:42 pm

    Just got back from Hawaii last night, I brought tons of Kona Coffee so I am making this today. Hope it turns out. I read all the reviews so I am cutting off about 10 minutes to the cooking time. Hope it is ok, even though I know different ovens and elevations bake differently, I can go further if need be.

  • Reply
    April 12, 2016 at 3:46 pm

    Loved this recipe but the baking time is way too long for my oven. 45-50 min is max.
    A delicious treat! Thank you.

    • Reply
      April 12, 2016 at 4:03 pm

      Thanks for the feedback Nora, and glad you liked it!

      • Reply
        August 24, 2016 at 1:33 pm

        Still my go to loaf. Love it. A confession: I make it in the food processor! Cream the butter/ sugar well on high, throw in whole banana, eggs, vanilla. Whiz it. Scrape sides well. Add pineapple, poppy seeds, coconut, whiz, scrape. Then dump in whisked dry ingredients and pulse just till mixed in.
        One bowl. No fuss no muss. Works great.

        • Reply
          August 24, 2016 at 4:26 pm

          Wow, easy-peasy 🙂

  • Reply
    April 9, 2016 at 7:48 pm

    Just made this, and my husband loves it. So do I. Thanks for sharing such a simple, yet delicious recipe.

    • Reply
      April 9, 2016 at 8:02 pm

      Thanks for taking the time to let me know Mary 🙂

  • Reply
    March 23, 2016 at 9:42 am

    Don’t like coconut but like the flavor .if I used coconut flavoring how much would you suggest.

    • Reply
      March 23, 2016 at 9:50 am

      I would say start with 1/2 tsp, but it kind of depends on the flavoring or extract that you are using.

  • Reply
    March 22, 2016 at 1:50 pm

    This was delicious and a big hit with my family – thanks for sharing!

  • Reply
    February 26, 2016 at 2:50 am

    instead of poppy seeds can you use chia seeds

    • Reply
      February 26, 2016 at 6:33 am

      Hmmmm, not sure. I mean, chia seeds soak up liquid and turn gelatinous, so I think they might affect the texture!

    • Reply
      Carolyn Hill
      March 1, 2016 at 11:38 am

      That’s what I was just wondering too, about chia seeds. Maybe if I reduce the flour? Did you try it Debra, and if you did, how did it turn out?

  • Reply
    January 4, 2016 at 3:20 pm

    This recipe is simply delicious! I made muffins rather than the loaf. I used fresh pineapple and 2 mashed bananas. My new favorite banana bread recipe. I am making it again tonight!

    • Reply
      January 4, 2016 at 3:55 pm

      Yay – I’m happy to hear it Kathy!

  • Reply
    December 20, 2015 at 3:30 pm

    I’m baking this as we speak but did twerk the recipe a little I don’t like coconut flakes so I used coconut flavor. So I hope it turns out good.

    • Reply
      March 5, 2016 at 4:46 pm

      hahahaha tweak not twerk!!! lololol

  • Reply
    September 27, 2015 at 2:11 pm

    I love baking. I have made many different banana breads.. This one sounds delightful..I’m baking it right now.. May have put a little too much pineapple juice in? We shall see.. Thx Sue.. Keep those recipes coming..?

  • Reply
    Alecia Lott
    September 10, 2015 at 6:58 pm

    Sue, I’m kinda late to the party but…Yum!! This is my new favorite banana bread, I love the tropical flavors and wish I had some Kona coffee to go with it. 🙂 I was skeptical at first about the poppy seeds but the crunch is perfect, and unlike many other banana breads it’s not overwhelmingly mushy and banana-y. Now don’t hate me but I did some things differently: I’m a vegan so I used 1/2 cup of coconut oil instead of the butter, and subbed powdered egg replacer for the eggs. I added 1 tsp. vanilla, because…just because vanilla is never a bad idea! I dislike shredded coconut (the texture, ugh) so left that out, but the coconut oil was unrefined so it gave just a hint of the flavor. And I forgot to make the glaze!! It was excellent without it, though. Great breakfast bread that my husband and I devoured. Thank you!

    • Reply
      September 10, 2015 at 7:24 pm

      Thanks Alecia — it’s great to know that a vegan version works so well 🙂

  • Reply
    July 27, 2015 at 8:22 pm

    I just found your website and this recipe and I’m glad I did! I will definitely make this in the next few days. The photography is awesome too. The only thing I cannot relate to is a day with snow.

  • Reply
    Lisa Shaw
    June 6, 2015 at 8:30 am

    First…I LOVE your site and your recipes The recipes are always full of such amazing flavor! This is in the oven as I type and smells AMAZING!! I made a few switches to make it a “bit” healthier or so I convinced myself its healthier! LOL ! I used 1/2 whole wheat pastry flour, cut the sugar in half and used coconut sugar instead of cane sugar and doubled up on the bananas for some sweetness. I’m gonna try the cream cheese and pineapple like someone suggested! I can’t wait to taste it!!! Thanks for this yummy recipe!!

  • Reply
    April 3, 2015 at 12:25 pm

    This sounds delish and will be making this today. Just wondering though what size is the 1 banana? Or is there a measurement? Bananas come in tons of sizes. Lol

    • Reply
      April 3, 2015 at 12:47 pm

      I just used a regular, standard size banana Lille. A little bit of variation won’t hurt the recipe, but let’s just say about 1/2 cup of mashed banana.

  • Reply
    March 24, 2015 at 10:57 am

    Would this work with fresh pineapple? I am always looking for new things to use up fresh pineapple.

    • Reply
      March 24, 2015 at 11:25 am

      Yes, absolutely, I have used fresh pineapple and it was great!

  • Reply
    March 15, 2015 at 7:13 pm

    I`ve tried it yesterday. And the result is amazing! Thank you for such a brilliant recipe!

  • Reply
    March 10, 2015 at 3:03 pm

    Love love love this bread made it today!

    • Reply
      March 10, 2015 at 3:09 pm

      Thanks so much for taking to time to let me know Tracie 🙂

  • Reply
    February 25, 2015 at 5:59 pm

    So, I hate to be the downer – but this is not one of my favorite recipes from The View. I’ve made tons of Sue’s recipes and they have been superb but I found this one a bit dry and without enough flavor. Sorry…..

  • Reply
    bonni weinstein
    February 9, 2015 at 4:47 pm

    Made this with Splenda instead of sugar and it was great. Then mixed the pineapple juice with cream cheese to frost it with. As a diabetic, the carbs from the flour were enough to deal with–and Splenda doesn’t really become a glaze, no matter how much you add.

    • Reply
      February 9, 2015 at 10:07 pm

      Great to know, Bonni- thanks for sharing!

    • Reply
      February 20, 2016 at 5:40 pm

      I love the idea of cream cheese in lieu of powdered sugar!! Making my first batch right now!!

    • Reply
      August 16, 2016 at 10:29 am

      Would pwd Swerve work for glaze?

      • Reply
        August 16, 2016 at 11:28 am

        As I understand it you can use Swerve in place of sugar in a one to one ratio, so I think so, Deb. Let us know what you think.

  • Reply
    February 2, 2015 at 6:39 am

    Would omitting the coconut affect anything other than taste? My daughter LOVES pineapple and loves banana bread, but hates coconut. Thanks!

    • Reply
      February 2, 2015 at 7:03 am

      No I don’t think it would change anything, Lisa, go for it!

  • Reply
    January 27, 2015 at 7:05 am

    I really want to try this recipe because it sounds & looks delish, but I don’t have any almond extract. 🙁 Do you think using vanilla extract in its place would be ok? *fingers crossed*

    • Reply
      January 27, 2015 at 7:10 am

      Absolutely, the vanilla will be great Kirkley!

  • Reply
    January 16, 2015 at 11:01 am

    This looks so GOOD!!!! There goes me cutting down on eating sweets for new year’s resolution.

    • Reply
      January 16, 2015 at 11:28 am

      As sweets go, this is pretty tame, Rea! (at least that’s what I tell myself) Thanks for visiting!

  • Reply
    Lynn | The Road to Honey
    January 13, 2015 at 6:38 am

    Mmm! This looks divine. I’ve had my fair share of banana bread in my life but never with pineapple. Top this with some toasted coconut and you have the perfect tropical delight.

  • Reply
    January 11, 2015 at 6:47 pm

    This bread came out great! I have a wonky electric oven so I could have gone a bit less on the baking. Made a bit more icing, soooooo good thanks!

  • Reply
    Amy @ Amy's Healthy Baking
    January 11, 2015 at 12:05 pm

    I do the same thing with baking! I love how it means I don’t have to pay as much for heating (in my head, anyway) and I get something delicious out of the deal too. Like your gorgeous loaf! I love the idea of combining banana bread with pineapple and poppy seeds. I definitely need to try that flavor combo sometime! Pinned!

  • Reply
    January 8, 2015 at 5:37 am

    I do love your take on banana bread, Sue. Am getting so tired of the same old recipes….adding pineapple and coconut sounds great, think I’d go for the pecans as well! The pineapple glaze looks so good running down the sides!

  • Reply
    January 7, 2015 at 2:46 pm

    Pineapple is such a great addition to banana bread! This sounds delicious!

  • Reply
    [email protected]+Riffs
    January 7, 2015 at 10:31 am

    We do a lot of baking in January, too. As well as the other 11 months of the year. 😉 Just can’t help ourselves! This is wonderful — thanks. And Happy New Year!

  • Reply
    January 7, 2015 at 9:52 am

    ho. lee. smokes. that’s some tender, soft banana bread, sue! it’s like a pillow! fantastic recipe–the glaze is outstanding too!

  • Reply
    January 7, 2015 at 7:59 am

    I LOVE this idea. Can’t wait to make it. Actually from what I have seen of your recipes they are all intriguing. Thank you for “cutting loose” in the kitchen. Keep them coming.

    • Reply
      January 7, 2015 at 8:00 am

      Thanks Robin, welcome in!

  • Reply
    Chris @ The Café Sucré Farine
    January 7, 2015 at 5:48 am

    We’re on the same wave length Sue. We’ve been drinking Pineapple Banana Green Smoothies this week – so good, but if you don’t tell anyone, I think I’ll swap mine in today for a BIG slice of this delicious looking bread!

  • Reply
    January 6, 2015 at 10:03 pm

    Oh my, oh my, oh my! What can I say? LOVE the look of this bread! I’m going to have to buy bananas just to make them go brown so I can make this awesome delight!

  • Reply
    [email protected]
    January 6, 2015 at 6:50 pm

    Definitely pinned. And how nice is it to have the oven on on cold days and thankful that you don’t need to pop to the shops for any ingredients. This looks fantastic and like you hate wastage and like the way you put the pineapple syrup to good use. Happy New Year.

  • Reply
    Laura (Tutti Dolci)
    January 6, 2015 at 3:19 pm

    We are on the same wavelength with our banana bread posts. Love the tropical twist you gave this!

  • Reply
    [email protected]
    January 6, 2015 at 3:13 pm

    This looks so tropical with pineapple, coconut and banana!! What a lovely loaf 🙂

  • Reply
    Kitchen Belleicious
    January 6, 2015 at 11:25 am

    okay so this is it! This is the best banana bread I have seen. I have used raisins in mine, coconut and nuts but never pineapple and i love that idea!

    • Reply
      January 6, 2015 at 12:16 pm

      Thanks Jess, I am on a best banana bread quest!

  • Reply
    January 6, 2015 at 9:22 am

    mmmm… pineapple and banana… lovely and tropical, just what we need here in the very grey skied London!… Happy New Year to you xxx

    • Reply
      January 6, 2015 at 12:17 pm

      We have a pretty grey skied California these days, too! Have a Happy New Year, Dom!

  • Reply
    Jennifer @ Seasons and Suppers
    January 6, 2015 at 7:14 am

    Loving this combination of flavours! Must try 🙂

  • Reply
    January 6, 2015 at 7:04 am

    Heading to the kitchen to start baking this right now! My espresso machine died last night. So sad! I need something yummy for breakfast!

    • Reply
      January 6, 2015 at 7:54 am

      Not sure this can compensate for your loss, but it is yummy 🙂

  • Reply
    Tricia @ Saving room for dessert
    January 6, 2015 at 5:56 am

    Haha – naked bread! This is a wonderful treat Sue. Love the flavor combinations and baking anytime of the year works for me! This loaf is perfectly crave-able and a breakfast luxury I would truly enjoy! Bravo 🙂

  • Reply
    January 6, 2015 at 5:37 am

    I bet this is fantastic!

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