Monday, January 11, 2010
pineapple and coconut bread
i was wanted to make something a simple sweet treat for the kids and hubby and some time ago i found a recipe for this pineapple and coconut bread. i dog eared the page and promptly forgot about it, until today. coconut has been a reoccurring theme lately, mostly to use up leftover holiday baking supplies and this recipe wiped out the flaked coconut stash. it produced two loaves of slightly sweet, pineapple-y, coconut-y, yummy bread. i didn't change the recipe, but to only add some vanilla and coconut extracts. although i think the bread is good, as did jamie, it could be better. i was thinking some smashed ripe banana and a splash of dark rum in the batter would be nice or even some mini chocolate chips, any or all would definitely up the tastiness. you could even take it over the top with a quick orange or rum glaze. i simply did a smear of "butter"(brummel and brown) and ate with my cuppa coffee. enjoy.
beth's pineapple and coconut bread
preheat oven to 325 degrees fahrenheit
one large can of crushed pineapple and its juice
one 7 oz bag of sweetened flake coconut
1.5 cups of sugar
2 tsp salt
2 tsp baking soda
1/2 tsp real vanilla extract
1/2 tsp coconut extract
4 cups of flour
grease and flour or baker's joy two loaf pans. mix the above ingredients, it will be thick and sticky. spoon evenly into loaf pans, smooth out tops. bake for one hour. cool for ten minutes and invert on plate.