Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, beat eggs, sugar, oil, and vanilla extract until smooth and creamy.
4. Stir in the crushed pineapple and yogurt until combined.
5. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix.
6. Fold in walnuts and shredded coconut if using.
7. Pour the batter evenly into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then remove and let it cool completely on a wire rack before slicing.
10. Serve plain, or drizzle lightly with a simple glaze made of powdered sugar and pineapple juice for extra tropical flavor.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 280 kcal | Servings: 10 slices
