Hawaiian Luau Bread
Fluffy tender Hawaiian Luau Bread from the shores of the Hawaii Islands!
Last summer we took a family trip to Hawaii. We spent a week on the Island of Kauai and a week on the Big Island.
Along with all the amazing fish, kahlua pork, and tropical fruit we ate, we also enjoyed some ridiculously addictive bread!
We discovered my all-time favorite at a little coffee shop south of Kona on the Island of Hawaii.
The Coffee Shack is literally a shanty hanging off the side of a mountain, overlooking the ocean. The views of lush tropical plants and endless water are a sight to behold.
We visit The Coffee Shack every time we go to the Big Island and are always amazed by the rich Kona coffee, their take on comfort food with a tropical twist, and the bread!
They make several varieties of homemade bread that are used in their breakfast and lunch menu. (They also serve some of the best desserts we found in the islands.)
Yet their Luau Bread is pure insanity. Soft moist slightly-sweet yeast bread with little chunks of coconut, pineapple, carrot, and macadamia nuts speckled throughout.
It’s the bread of your dreams. The kind of bread that can be used for french toast or sandwiches, yet needs nothing to perfect its flavor and texture.
Once we returned home, I knew Luau Bread was going on my recipe testing list. Well today, my version of Hawaiian Luau Bread is ready for release.
It’s soft and rich with just a touch of sweetness.
Similar to brioche, it has a decadent buttery flavor and pliable texture. Each piece has little bits of moist carrot, coconut, pineapple and macadamia nut to add tropical appeal.
Yet not so much that the dough is weighed down.
Our Hawaiian Luau Bread recipe is so tantalizing, it needs no butter or jam to improve its delicious slices.
However, if you choice to spread passion fruit preserves over the top, we won’t judge.
Hawaiian Luau Bread is the perfect comfort food to lift your spirits in the cold winter months.
Make a loaf today. Then close your eyes, take a bite, and experience paradise!
Hawaiian Luau Bread
- 3 cups sifted bread flour, divided
- 10 tablespoons unsalted butter, melted and divided
- 1/4 cup granulated sugar
- 10 ounces pineapple tidbits (in syrup)
- 1 tablespoon dry active yeast
- 2 large eggs + 1 white
- 1 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded carrots
- 1/2 cup sweetened shredded coconut
- 1/2 cup macadamia nuts, finely chopped
- Drain 1/2 cup pineapple juice from the can of pineapple tidbits. Place 1/4 cup flour, 8 tablespoon melted butter, pineapple syrup, and sugar in the bowl of an electric stand mixer.
- Place the bread hook on the mixer and mix the ingredients for 10 seconds. Then sprinkle the dry active yeast over the top. Allow the mixture to rest for 10-15 minutes. It should look very foamy. (The liquid will absorb the yeast on its own.)
- Mix in 2 eggs, salt, and vanilla. Then with the mixer running on low, slowly add in the remaining flour. Leave the mixer running for 6-8 minutes to knead the bread dough.
- Drizzle 1 tablespoon melted butter around the edges of the bowl so the dough doesn't stick, and cover the bowl tightly with plastic wrap. Place in a warm spot and allow the dough to rise until doubles in size. (Usually 90-120 minutes.)
- Meanwhile chop the pineapple tidbits into fine pieces and measure out 1/2 cup. Prepare 1/2 cup each of shredded carrot, shredded coconut, and finely chopped macadamia nuts.
- Once the dough has doubled in size, turn the mixer on low and mix in the pineapple, shredded carrot, shredded coconut, and macadamia nuts.
- Grease and flour two standard 9x5 bread pans. Cut the dough into two equal pieces. Roll each piece into a log and place in the bread pans. Then use the last tablespoon of melted butter to brush the tops of the loaves, so they don't dry out.
- Preheat the oven to 350 degrees F. Cover the loaves with plastic and place in a warm place to rise. They need to double in size again to fill the pans and rise above the edge of the rim. (About 45-60 minutes.)
- Whisk the egg white with 1 tablespoon of water. Remove the plastic and gently brush the eggwash over the tops of the loaves. Bake for 35-45 minutes, until the tops are golden brown.
- Cool in the pans for 10 minutes, then gently flip the loaves out onto a cooling rack to cool the rest of the way. Once the bread is room temperature, wrap well in plastic until ready to serve.
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I didn’t make this bread but had it at the coffee shop on a sandwich! It was so incredibly good that I asked my friend to buy a loaf when she was visiting Hawaii and she brought it back – it still is just as tasty and delicious as ever!!!!
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We just vacationed on the Big Island and stopped and ate at The Coffee Shack many times during our stay. I fell in love with luau bread and can’t wait to try this recipe. I do not have a stand mixer but I am guessing I can do all this by hand and just need it for the same amount of time would that be correct? As well as when I incorporate the mix ins.
Yes, you are going to get a good arm workout, but it will still be delicious! :)
Is it possible to do the initial mix in a bread machine with the “dough” setting?
Sure you can! Happy Baking!
Make sure to use pineapple tidbits in heavy syrup. Turns out very bland if pineapple in own juice is used! I did this and was a waste of a Lot of ingredients and time!
Yes! Made this and couldn’t figure out why mine dident come up to the other outstanding reviews. Made it again this morning with this change, plus using the heavy juice, what a difference! !!
Made this today and served it with a homemade mango jam….de-freakin-licious!!
I am hoping to make this recipe for a Hawaiin theme party I am going to. It looks yummy. I am, however, a little confused on Step 2. Do you mix the yeast in the dough and then wait 10-15 minutes? Or do you sprinkle on top. don’t mix it in and then wait 10-15 minutes?
When you sprinkle the yeast over the liquid it will absorb it on its own. No need to mix it in. Although it shouldn’t mess it up if you do. :)
Hi good day to you can this be made with gluten free flour. I can not use the regular flour.
Yes, it can. You can use 1-to-1 gluten-free baking mix. However, it will not have quite the same texture, and should be made in mini loaf pans instead of one large pan, because without the gluten the yeast will not rise as much.
mmm..this sounds SO good!! YUM!!
This is so tender and moist and such great flavor! Definitely takes you back to the tropics!
This bread is amazing!
I loved this bread when we were in Hawaii too! So glad I found this recipe!
This bread is so delicious – cant wait to make again!
Hi this recipe looks so good . what kind of macadamia nuts do you use raw or roasted?
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Thank you i remember this bread when i lived there for 3 yrs delisious!!cant wait to make some!!
Can I bake these in mini muffin tins – maybe using a melon baller or measuring spoon to divide out the dough? If so, how would that affect cook time? I can’t wait to make this recipe!!!
Yes, you absolutely can bake it in mini pans, but the exact time would be different for every size of mini pan. I would check them after 15 minutes, and watch from there to figure it out for your pans. Happy baking!
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This looks and sounds so wonderful! I can’t wait to try it. Hubby and I have thoroughly enjoyed the Island of Kauai and love the Coffee Shack! Such good food – yum. :)
Can the recipe be halved to make one loaf?
Oh my Goodness! This bread sounds wonderful! Can hardly wait to make it. Will be going to the grocery store today to get all the ingredients.
Mahalo for sharing this recipe.
Fantastic, Diane! Make sure to report back. :)
hubby just got me 6 qt KitchenAid for Christmas, so son #4 is getting the 5 qt one that hubby got me for Christmas of ’92! Can’t wait to try this bread in it!
Looks yummy! Don’t have a stand mixer…but maybe some day! Thanks for sharing!
You can mix this recipe and knead the dough by hand. Just make sure to knead it thoroughly, about double the time it would take with a stand mixer. Happy baking!