Wednesday, March 25, 2009

Coconut Pineapple Bread

Canceled the wordpress blog, too hard for me to do more than one. So here is what I wrote was from the word press blog.

For Bread Baking Day this month is ‘Quick Breads’ hosting by:

Who doesn’t enjoy Quick Breads, there are so many that you can bake!  I wanted something a little different. Most of us make banana, date, orange or zucchini breads, which are all delicious!  But, I am entering something different that I haven’t made in a long time, my version of Coconut-Pineapple Bread.

I use to baked this coconut bread  for Easter time and decided it needed a new kick to it.  I loved the bread and it bakes up nice and white, but always remembered it being a little dry.  So, I decided to add pineapple and butter to the recipe to give it more moisture. As you can tell by the picture, that added the butter and pineaple and a farm fresh egg, the bread now has a bit of yellow coloring.  I think it turned out great! Just needs to bake a little longer than the orginal recipe. 


Coconut-Pineapple Bread (Glenda’s revised recipe)


1 can, 8 ounces – crushed pineapple, drain and reserved juice and add water to make 1 cup liquid, set aside.


Cream these two ingredients into a large mixing bowl:

¼ cup butter, cold, cut into cubes

1 cup sugar


Now add:

1 egg


Add in order and mix thoroughly:

3 cups flour

2 ½ teaspoons baking powder

½ teaspoon soda

Crushed pineapple from the 8-ounce can

1 teaspoon vanilla

1 cup reserved pineapple juice

1 cup shredded coconut

Pour mixture into a loaf pan and bake at 350˚ for 50-60 minutes. Test for doness with a toothpick inserted and comes out clean, not sticky. If the top starts getting too bread cover with foil and finish baking.


*Notes: I would think you could use 1 cup coconut milk, or  pineapple juice for the liquid.



Coconut Bread (original recipe from a Women’s Day cookbook, 1968)


3 cups all-purpose flour, sifted twice

1 tablespoon baking powder

½ teaspoon salt

1 cup sugar

1 cup shredded coconut

1 egg, beaten

1 cup milk

1 teaspoon vanilla extract


Sift dry ingredients and add coconut. Mix thoroughly. Combine liquid ingredients and stir into the dry ingredients. Blend carefully. Let stand for 20 minutes. Pour into well-greased loaf pan (9×5x3 inches). Bake in preheated moderate oven (350˚F). for 45 to 50 minutes.

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