Pineapple Coffee Bread Recipe
Ingredients
| 350 g. / 12 oz. self-raising flour | ||
| 2.5 ml. / 1/2 teaspoon salt | ||
| 75 g. / 3 oz. castor sugar | ||
| 1 x 225 g. / 8 oz. can pineapple rings, drained | ||
| 50 g. / 2 oz. walnuts | ||
| Eggs | 2 , beaten | |
| 150 ml. / 5 fl. oz. milk | ||
| 50 g. / 2 oz. butter, melted | ||
| Icing | ||
| 175 g. / 6 oz. icing sugar, sifted | ||
| Warm water to blend | ||
Directions
Sift the flour and salt into a bowl.
Add the sugar and mix well.
Reserve and halve two pineapple rings and four walnut halves, then chop the remainder and add them to the flour.
Gradually, beat in the eggs, milk and butter.
Spoon into a well-greased 1 kg./2 lb.loaf tin and put into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Bake for 1 1/4 to 1 1/2 hours, or until a knife inserted into the centre comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the icing, beat the icing sugar with enough warm water to form a thick spreading consistency.
Pour over the bread, allowing it to trickle down the sides.
When the icing is half set, arrange the reserved pineapple slices and walnut halves decoratively over the top.
Add the sugar and mix well.
Reserve and halve two pineapple rings and four walnut halves, then chop the remainder and add them to the flour.
Gradually, beat in the eggs, milk and butter.
Spoon into a well-greased 1 kg./2 lb.loaf tin and put into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Bake for 1 1/4 to 1 1/2 hours, or until a knife inserted into the centre comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the icing, beat the icing sugar with enough warm water to form a thick spreading consistency.
Pour over the bread, allowing it to trickle down the sides.
When the icing is half set, arrange the reserved pineapple slices and walnut halves decoratively over the top.
Chef
