Pina Colada Bread Recipe
Ingredients
2 1/2 cups flour
1/2 cup sugar
2 teaspoons bailing powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup Light Corn Syrup
1/3 cup Corn Oil
1/4 cup rum
1 can (8 ounces) crushed pineapple in unsweetened juice, undrained
1 cup flaked coconut
Directions
Preheat oven to 350°F.
Grease and flour 9x5x3-inch loaf pan.
In medium bowl, combine flour, sugar, baking powder, baking soda and salt.
In large bowl, with mixer at medium speed, beat eggs, corn syrup, corn oil and rum until blended.
Gradually stir in flour mixture just until moistened.
Stir in pineapple with juice and coconut.
Pour into prepared pan.
Bake 60 to 65 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove from pan; cool on wire rack.
Grease and flour 9x5x3-inch loaf pan.
In medium bowl, combine flour, sugar, baking powder, baking soda and salt.
In large bowl, with mixer at medium speed, beat eggs, corn syrup, corn oil and rum until blended.
Gradually stir in flour mixture just until moistened.
Stir in pineapple with juice and coconut.
Pour into prepared pan.
Bake 60 to 65 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove from pan; cool on wire rack.
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