Pina Colada Bread with Blueberries

I was inspired to make this bread last night on a visit to Whole Foods Market. I saw their Blueberry Cornbread and decided I would like to make a bread with blueberries. Somehow though I didn’t feel impressed about the cornbread, but pineapple and coconut was more on my mind. This bread is my best so far and I’m so happy that I made it. Its moist and so delicious, I guarantee that it will be your families favorite.


1 1/2 cups whole wheat pastry flour

1 1/2 tsp baking powder

1/2 tsp sea salt

3/4 cup turbinado sugar

1/2 cup coconut milk

1/2 cup pineapple juice plus 2 Tbsp

1/4 cup coconut oil

1 cup blueberries, washed and dried


1/2 cup powdered raw sugar

1 Tbsp pineapple juice

1 Tbsp coconut milk

Preheat oven 350 degrees Fahrenheit, grease a 9×5 loaf pan, dust with flour and set aside. Combine whole wheat pastry flour, baking powder and salt In a medium bowl. In a smaller bowl mix sugar, coconut milk, pineapple juice and coconut oil until well combined. Add liquid ingredients to dry ingredients mixing until just combined. Fold in blueberries, then transfer to oven. Bake for 50-55 minutes or until toothpick inserted into the middle comes out clean. Remove from oven to cool, leave in pan for 10 minutes, then transfer onto baking rack to cool for 15 minutes.

For the glaze- combine sugar, pineapple juice, and coconut milk in a bowl until smooth. Pour over cake.

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  1. I made and loved this recipe. I think my daughter is making it again today. My family and friends said if vegan food is this tasty, they could be vegan


    1. Thanks Marilyn, super happy you and your family loved it. I agree with you vegan food should taste good :)

  2. It rises!

    I have made this recipe several times, but today, my bread actually rose.
    There were only two differences (from other times). One is that I used thawed blueberries. And, the other is that I was at a different elevation. Previously, I was at about 500 ft. I have made the bread over 4 times there. Today, I was at 2600 ft and I made two batches (at different times). I can’t believe how much it actually rose. DH says that if I want it to rise at a lower elevation, I should use less liquid, decrease the temperature, and increase the baking time. I’d be curious to know if that works for anyone… HTH.

    BTW, I like the new website… it is a little bit easier to use on mobile phone.
    On a side note, do you think you could make the PRINT option not have so many pictures… or at least just the main picture. Well… it’s more of a suggestion.

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