I bake this Hawaiian bread whenever I want something tender, slightly sweet, and just a bit tropical. It takes time for the dough to rise, but the active hands-on work is minimal. The result is a soft, golden loaf studded with pineapple, carrot, coconut, and macadamia—great for breakfast, sandwiches, or as a cozy snack with coffee.
Follow the steps in order and respect the rises. Little things—like reserving the pineapple syrup, using the egg wash, and giving the dough the full resting time—make the difference between a dense loaf and one with an open, pillowy crumb. I include clear tips and troubleshooting below so you can feel confident at every stage.
This recipe makes two standard loaves. If you prefer one large loaf or smaller rolls, I’ll include options and swaps so you can adapt without losing the texture people come back for.
Shopping List
Gather everything before you start. The list below includes staples plus the tropical mix-ins that give this bread its signature flavor and texture.
- Flour, butter, sugar, eggs, salt, yeast—basic bread pantry items.
- Pineapple tidbits in syrup, shredded carrots, sweetened shredded coconut, macadamia nuts—for the Hawaiian character.
- Optional: extra butter for serving and parchment or cooking spray for pans.
Ingredients
- 3 cups sifted bread flour, divided — provides the structure; dough uses a small amount in the initial mix and the rest for kneading.
- 10 tablespoons unsalted butter, melted and divided — adds tenderness and keeps the crumb soft; some is mixed in, some is used for brushing.
- 1/4 cup granulated sugar — sweetens the dough and feeds the yeast slightly for browning.
- 10 ounces pineapple tidbits (in syrup) — drain and reserve syrup; the fruit adds moisture and pineapple flavor.
- 1 tablespoon dry active yeast — the leavening agent; sprinkle evenly over the wet mix to bloom.
- 2 large eggs + 1 white — the whole eggs enrich the dough; the reserved egg white is for the egg wash.
- 1 1/2 teaspoons salt — balances sweetness and strengthens gluten.
- 1 teaspoon vanilla extract — adds depth and rounds the flavors.
- 1/2 cup shredded carrots — adds moisture, slight sweetness, and color.
- 1/2 cup sweetened shredded coconut — contributes texture and a coconut flavor that pairs with pineapple.
- 1/2 cup macadamia nuts, finely chopped — gives crunch and a buttery note; chop finely so they distribute evenly.
Directions: Hawaiian Bread
- Drain 1/2 cup of the syrup from the can of pineapple tidbits and set the drained pineapple aside. In the bowl of a stand mixer combine 1/4 cup sifted bread flour, 8 tablespoons melted butter, the 1/2 cup pineapple syrup, and 1/4 cup granulated sugar.
- Fit the mixer with the dough hook and mix the wet ingredients on low for about 10 seconds. Sprinkle 1 tablespoon dry active yeast evenly over the top. Let the mixture rest 10–15 minutes until it becomes very foamy.
- Add 2 large eggs, 1 1/2 teaspoons salt, and 1 teaspoon vanilla extract to the foamy mixture and mix briefly to combine.
- With the mixer running on low, slowly add the remaining sifted bread flour (the rest of the 3 cups). After all the flour is incorporated, continue mixing/kneading on low for 6–8 minutes, until the dough is smooth and elastic.
- Drizzle 1 tablespoon melted butter around the inside edge of the mixing bowl to coat it, cover the bowl tightly with plastic wrap, and place it in a warm, draft-free spot. Let the dough rise until doubled in size, about 90–120 minutes.
- While the dough rises, chop the reserved pineapple tidbits into fine pieces and measure 1/2 cup. Prepare 1/2 cup shredded carrots, 1/2 cup sweetened shredded coconut, and 1/2 cup finely chopped macadamia nuts.
- After the dough has doubled, turn the mixer on low and mix in the 1/2 cup chopped pineapple, 1/2 cup shredded carrots, 1/2 cup shredded coconut, and 1/2 cup chopped macadamia nuts until evenly distributed. If your mixer is too small, fold these mix-ins into the dough by hand.
- Grease and flour two standard 9×5-inch bread pans. Divide the dough into two equal pieces. Shape each piece into a loaf by rolling it into a log and place each log seam-side down into a prepared pan.
- Brush the tops of the loaves with the remaining 1 tablespoon melted butter. Cover the pans loosely with plastic wrap and place in a warm spot to rise until doubled and the dough reaches above the rim of the pans, about 45–60 minutes.
- Preheat the oven to 350°F while the loaves finish their second rise.
- Whisk the reserved 1 egg white with 1 tablespoon water. Remove the plastic wrap and gently brush this egg wash over the tops of the loaves.
- Bake the loaves at 350°F for 35–45 minutes, until the tops are golden brown.
- Cool the loaves in the pans on a wire rack for 10 minutes, then gently invert them out of the pans onto the rack to cool completely to room temperature.
- Once the bread is room temperature, wrap the loaves well in plastic wrap until ready to serve.
Why You’ll Love This Recipe
This bread balances tender crumb with a bright, tropical profile. Pineapple and coconut deliver a familiar island flavor without overpowering the dough. Macadamia nuts add a luxurious crunch that feels indulgent but still homey.
The method is forgiving. Blooming the yeast in the pineapple-sweetened base gives a gentle, aromatic rise. The dough is enriched with butter and eggs, producing a soft texture that toasts beautifully. It’s versatile: sliced for sandwiches, served with butter and jam, or turned into french toast.
Swap Guide
If you need substitutions, keep texture and moisture in mind. Swap thoughtfully.
- Macadamia nuts — substitute toasted pecans or walnuts for a similar crunch and toasty flavor.
- Sweetened shredded coconut — unsweetened coconut will reduce sweetness; add 1–2 tablespoons sugar if you prefer the original sweetness level.
- Pineapple tidbits in syrup — use pineapple tidbits in juice and add 2 tablespoons extra syrup or a touch more sugar to compensate.
- Unsalted butter — you can use salted butter; reduce added salt slightly to avoid over-seasoning.
Kitchen Gear Checklist
- Stand mixer with a dough hook (recommended) or a large mixing bowl for hand-kneading.
- Two standard 9×5-inch bread pans, greased and floured.
- Measuring cups and spoons, kitchen scale if you prefer weight accuracy.
- Plastic wrap, wire cooling rack, small bowl for egg wash.
- Bench scraper or knife for dividing dough; a fine chopping knife for nuts and pineapple.
Watch Outs & How to Fix
Here are common issues and quick fixes so you don’t get stuck mid-bake.
- Dough didn’t rise: check your yeast. If it never foamed during the initial rest, your yeast may be old or the syrup was too hot/cold. Start over with fresh yeast and room-temperature liquid.
- Dense crumb: likely under-kneaded or under-risen. Knead until smooth and elastic; allow full first rise (90–120 minutes). Ensure the loaf doubles during the second rise before baking.
- Over-browned top before fully baked: tent the loaves with foil after 20–25 minutes if the top is too dark. Continue baking until the internal temp reaches about 190–200°F.
- Soggy bottom or gummy center: baking temperature off or too short bake time. Confirm oven temperature with an oven thermometer and bake until done; cooling briefly in the pan helps set the crumb.
Better Choices & Swaps
If you want to adjust nutrition or flavor without losing the feel of the loaf:
- Use part whole-wheat bread flour (replace up to 1 cup) for a nuttier flavor and more fiber. Expect slightly denser crumb; increase hydration by a tablespoon if dough feels too stiff.
- Reduce sugar slightly (by 1–2 tablespoons) if you prefer less sweetness; the pineapple and coconut already add sugar.
- Replace half the butter with coconut oil for a subtle coconut aroma, but keep at least some butter for flavor.
Notes on Ingredients
Details that matter:
- Bread flour: the higher protein content creates a stronger gluten network and better rise. Use the specified “sifted” when measuring so you don’t overpack the flour.
- Pineapple syrup: you drain 1/2 cup and use that in the dough to add sweetness and flavor. Don’t discard it; it’s part of the liquid balance and helps activate the yeast.
- Yeast: the recipe calls for dry active yeast. Sprinkle it over the wet mix and wait for the foamy activity—this confirms the yeast is alive.
- Eggs and egg white: two whole eggs enrich the dough. Reserve the additional egg white for the wash for a glossy, slightly crisper crust.
- Nuts: finely chopping macadamias helps them distribute evenly so you don’t end up with large pockets that weigh down the dough.
Store, Freeze & Reheat
Store wrapped at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
- To freeze: wrap each loaf in plastic wrap, then foil or a freezer bag. Thaw overnight in the refrigerator or at room temperature for several hours.
- To reheat: slice and toast directly, or warm whole loaf in a 300°F oven for 10–15 minutes until warmed through.
- Avoid microwaving whole slices for long stretches; it makes the texture gummy. Short bursts for a slice are fine, then finish in a toaster or oven.
Top Questions & Answers
Can I make this by hand without a stand mixer?
Yes. Mix the wet base, add the flour, then knead on a lightly floured surface for 10–12 minutes until smooth and elastic. Folding the mix-ins in by hand works well too if your mixer is small.
How do I know the loaves are done?
They should be golden brown on top and feel light when lifted. An internal temperature of 190–200°F indicates doneness. If in doubt, tap the bottom of a loaf—it should sound hollow.
Can I make rolls instead of loaves?
Yes. Divide the dough into smaller pieces, shape into rolls, and bake at 350°F for 18–25 minutes depending on size. Keep an eye on color and test for doneness.
What if I don’t have macadamia nuts?
Use toasted pecans or walnuts. They’ll change the flavor slightly but maintain the textural contrast.
Save & Share
If you try this Hawaiian Bread, save the recipe and jot a note about any tweaks you made. It’s a forgiving dough—small changes in mix-ins or pan sizes are fine—but keeping track helps reproduce your favorite version. Share a loaf with neighbors or use slices for decadent french toast the next morning; it keeps well and always impresses.
Happy baking. If you have a question while making it, note the step and temperature you’re at—I’ll help troubleshoot.
Hawaiian Bread Recipe
Ingredients
Ingredients
- 3 cupssifted bread flour divided
- 10 tablespoonsunsalted butter melted and divided
- 1/4 cupgranulated sugar
- 10 ouncespineapple tidbits in syrup
- 1 tablespoondry active yeast
- 2 large eggs+ 1 white
- 1 1/2 teaspoonsalt
- 1 teaspoonvanilla extract
- 1/2 cupshredded carrots
- 1/2 cupsweetened shredded coconut
- 1/2 cupmacadamia nuts finely chopped
Instructions
Instructions
- Drain 1/2 cup of the syrup from the can of pineapple tidbits and set the drained pineapple aside. In the bowl of a stand mixer combine 1/4 cup sifted bread flour, 8 tablespoons melted butter, the 1/2 cup pineapple syrup, and 1/4 cup granulated sugar.
- Fit the mixer with the dough hook and mix the wet ingredients on low for about 10 seconds. Sprinkle 1 tablespoon dry active yeast evenly over the top. Let the mixture rest 10–15 minutes until it becomes very foamy.
- Add 2 large eggs, 1 1/2 teaspoons salt, and 1 teaspoon vanilla extract to the foamy mixture and mix briefly to combine.
- With the mixer running on low, slowly add the remaining sifted bread flour (the rest of the 3 cups). After all the flour is incorporated, continue mixing/kneading on low for 6–8 minutes, until the dough is smooth and elastic.
- Drizzle 1 tablespoon melted butter around the inside edge of the mixing bowl to coat it, cover the bowl tightly with plastic wrap, and place it in a warm, draft-free spot. Let the dough rise until doubled in size, about 90–120 minutes.
- While the dough rises, chop the reserved pineapple tidbits into fine pieces and measure 1/2 cup. Prepare 1/2 cup shredded carrots, 1/2 cup sweetened shredded coconut, and 1/2 cup finely chopped macadamia nuts.
- After the dough has doubled, turn the mixer on low and mix in the 1/2 cup chopped pineapple, 1/2 cup shredded carrots, 1/2 cup shredded coconut, and 1/2 cup chopped macadamia nuts until evenly distributed. If your mixer is too small, fold these mix-ins into the dough by hand.
- Grease and flour two standard 9×5-inch bread pans. Divide the dough into two equal pieces. Shape each piece into a loaf by rolling it into a log and place each log seam-side down into a prepared pan.
- Brush the tops of the loaves with the remaining 1 tablespoon melted butter. Cover the pans loosely with plastic wrap and place in a warm spot to rise until doubled and the dough reaches above the rim of the pans, about 45–60 minutes.
- Preheat the oven to 350°F while the loaves finish their second rise.
- Whisk the reserved 1 egg white with 1 tablespoon water. Remove the plastic wrap and gently brush this egg wash over the tops of the loaves.
- Bake the loaves at 350°F for 35–45 minutes, until the tops are golden brown.
- Cool the loaves in the pans on a wire rack for 10 minutes, then gently invert them out of the pans onto the rack to cool completely to room temperature.
- Once the bread is room temperature, wrap the loaves well in plastic wrap until ready to serve.
Equipment
- Stand mixer
- dough hook
- Mixing Bowl
- 9x5-inch loaf pans
- Oven
- Wire Rack
- Plastic Wrap
- Pastry Brush
Notes
NOTES:
This is a heavy buttery dough so it doesn’t rise as quickly are regular yeast dough; plus the chunks can make it even more difficult for the dough to rise. However, it
must
at least double in size, twice, to have a soft airy texture.
If your kitchen is cool or drafty, place the dough in a warming drawer to rise. Some ovens have a “proofing” function that keeps the oven at 100 degrees for dough. If you don’t have either, you can set your oven to 180 degrees, keep the dough covered in plastic, and proof in the oven for 20-30 minutes. If you go much longer at this temperature the dough will start to dry out.
