Name: Hawaiian Bubble Bread
Yield: 1
Cuisine: Bread
Ingredients: 3 – 16 oz can Homestyle Biscuits; 2 Tbsp sugar; 1/2 C unsalted sweet cream butter; 2/3 C light brown sugar; 1 C toasted coconut; 1 C maraschino cherries, cut in half; 3 C pineapple chunks, juice drained; 1 9×12 glass loaf pan; 1 cookie sheet; 1 Large mixing bowl

There are few things that smell better than baking a loaf of bread. This particular Hawaiian bread recipe will make your kitchen smell divine and it’s such a treat to eat.

If you’ve made monkey bread, know that you already basically know how to make bubble bread. Bubble bread is just another name for monkey bread. The only difference with this particular version is you slice it into slices of bread instead of pulling it apart like traditional monkey bread. If you would rather create it to be pulled apart bread, bake it in a bundt cake pan instead.

Hawaiian bubble bread is a delightful version of monkey bread with pineapples, cherries, toasted coconut, biscuits, and more.

Table of Contents

Hawaiian Bubble Bread Recipe

Makes one 9×12 bread loaf

Hawaiian Bubble Bread Ingredients:

3 – 16 oz can Homestyle Biscuits
2 Tbsp sugar
1/2 C unsalted sweet cream butter
2/3 C light brown sugar
1 C toasted coconut
1 C maraschino cherries, cut in half
3 C pineapple chunks, juice drained
1 9×12 glass loaf pan
1 cookie sheet
1 Large mixing bowl

Directions:

Preheat oven to 350 degrees and spray loaf pan with pam baking spray, set aside

Cut each biscuit round into quarters, 4 pieces.

Place into large bowl and mix with sugar, set aside.

Mix in the pineapple chunks until combined

Mix in the sliced cherries until combined

Mix in the toasted coconut until combined

Place into a sprayed loaf pan

Using a medium pot over medium heat, melt the butter

Whisk in the brown sugar until melted and smooth

RELATED Bourbon Donut Bread

Pour over the biscuits in the loaf pan

Place loaf pan on cookie sheet

Bake for 45-50 minutes or until dough is completely cooked in the middle.

Allow to cool completely before removing and cutting into 2 inch slices.

Enjoy!

Hawaiian Bubble Bread Tips

If you do not want to use prepackaged biscuits you can make your own monkey bread from scratch by making a simple biscuit recipe. I personally take the easy way by using canned biscuits or I use Alton Brown’s southern biscuit recipe.
If you like nuts in your bread I recommend using either macadamia, pecans or almonds. 1/2 a cup to 1 cup of chopped nuts will be more than enough. Obviously, macadamia nuts will make it even more of a Hawaiian dessert.

More Bread Recipes

Banana Cranberry Bread

Abuelo’s Capirotada Mexican Bread Pudding

Do you have a great recipe you want to share? Leave a link to your bread recipe or Hawaiian dessert recipe in the comments below.

Yield: 1 Loaf

Hawaiian Bubble Bread

Hawaiian bubble bread is a delightful version of monkey bread with pineapples, cherries, toasted coconut, biscuits, and more.

Ingredients

3 – 16 oz can Homestyle Biscuits
2 Tbsp sugar
1/2 C unsalted sweet cream butter
2/3 C light brown sugar
1 C toasted coconut
1 C maraschino cherries, cut in half
3 C pineapple chunks, juice drained
1 9×12 glass loaf pan
1 cookie sheet
1 Large mixing bowl

Instructions

Preheat oven to 350 degrees and spray loaf pan with pam baking spray, set aside

Cut each biscuit round into quarters, 4 pieces.

Place into large bowl and mix with sugar, set aside.

Mix in the pineapple chunks until combined

Mix in the sliced cherries until combined

Mix in the toasted coconut until combined

Place into a sprayed loaf pan

Using a medium pot over medium heat, melt the butter

Whisk in the brown sugar until melted and smooth

Pour over the biscuits in the loaf pan

Place loaf pan on cookie sheet

Bake for 45-50 minutes or until dough is completely cooked in the middle.

Allow to cool completely before removing and cutting into 2 inch slices.