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For many years I have been meaning to add a vegan and gluten-free version of my very popular Pina Colada Bread with Blueberries. The time has finally come and I had the opportunity today to do it, the recipe used regular flour but I kept it because of it being a reader's favorite.
I had a male reader who left me a comment on Facebook saying he makes it very often for his family. I thought that was very sweet of him wanting to make the best blueberry bread ever with the addition of pineapple for a tropical taste.
How To Make Blueberry Pineapple Bread?
To make the bread I used a combination of brown rice flour and almond flour which you can purchase from Bob's Red Mills. I used organic cane sugar but coconut sugar can be substituted.
For the blueberries fresh or frozen is fine. I made my own applesauce by processing peeled chopped apples and apple juice.
For the pineapple glaze, I processed organic cane sugar in a high-speed blender until powdery then I mix the powdered sugar with pineapple juice.
Check out my other Gluten-Free, Vegan Bread:
- Vegan Lemon Pound Cake
- Strawberry Banana Bread
- Blueberry Lemon Bread
- Vegan Persimmon Bread
- Berry Banana Bread
If you make this recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Nutrition
- Energy:
- 253 kcal / 1058 kJ
- Fat:
- 13 g
- Protein:
- 3 g
- Carbs:
- 30 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 1 h
- Ready in:
- 1 h 10 min
Ingredients
For The Bread
- 1 cup crushed pineapple, undrained
- 1/2 cup apple sauce
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla
- 3 tablespoons golden flaxseeds ground
- 1 1/2 cups brown rice flour
- 1 cup almond flour
- 1 cup cane sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
For Pineapple Glaze
- 1 cup powdered cane sugar, (I made my own)
- 2 tablespoons pineapple juice
- 1/4 teaspoon ground turmeric
Instructions
For The Blueberry Bread
- Preheat oven 375 degrees F. Line baking pan with parchment paper and lightly grease, set aside.
- In a large bowl, combine crushed pineapple, applesauce, coconut oil, vanilla, and ground flaxseeds. Mix well.
- Add sugar, brown rice flour, almond flour, baking powder and salt and mix well. Fold in blueberries.
- Scoop batter into prepared pan, bake in an oven for 60 -75 minutes or until a fork inserted into the center comes out clean.
- If needed, tent with foil for the last 15 minutes of baking to prevent excess browning on top of the bread.
- Remove from oven and allow bread to cool for about 15 minutes in pan before removing to a wire rack to cool completely. Drizzle with pineapple glaze.
To Make Pineapple Glaze
- Combine powdered sugar and pineapple juice in a bowl until smooth. Drizzle on top of bread and spread to cover.
Notes
- You can make it with fresh or frozen blueberries.
Hi could you substitute sugar for honey
Melanie I only tried it with sugar, if you do and it works, can you please let us know if it worked.
Any suggestions on a substatute for powdered sugar? Or cane sugar?
Michelle, I just made this bread again and I was wondering if cutting back on the sugar would alter the finished product. I did reduce the 1 cup amount to 3/4 cup but do you think it could be reduced to 2/3 cup successfully? We love this recipe but my husband needs to watch his sugar intake. Thank you for always respondingredients so quickly.
Hello Catherine, I haven’t tried it with less sugar but it sounds like it will be fine you can add an extra tablespoon of ground flax seed if you like though.
Michelle, This bread was absolutely delicious !!!!!! And I loved your broccoli /rice/quinoa recipe. Thank you for some wonderful recipe alternates for my food allergies.
Catherine I’m so happy you enjoyed the recipes you have tried. Thank you for your feedback, I appreciate it.
Do we have any nutritional stats for this recipe?
Pati, just added it.
Monica my suggestion would be to make the original recipe https://healthiersteps.com/pina-colada-bread-with-blueberries/
Quick question, could i use all purpose gf flour and oat flour in place of the brown rice and almond flours?
nevermind, i did it! i subbed the all purpose for the almond flour and oat flour for the brown rice flour …. it came out amazing! thank you!!! this will definitely be a go to recipe!!!
Wow Monica, so good to know! Thank you very much for your feedback.
I made this yesterday and I had to tell you that my entire family enjoyed it, it was so delicious especially with the glaze. I baked it for 75 minutes
Linda thank you for your feedback, I appreciate it and I love that you and your family enjoyed it.