Pineapple Coconut Bread Recipe
Ingredients
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 3/4 cup lightly packed light brown sugar | ||
| Egg | 1 | |
| Pineapple | 1 Can (10oz), crushed | |
| Pecans | 1/2 Cup (16 tbs), coarsely chopped | |
| Flaked coconut | 1/2 Cup (16 tbs) | |
| 1/4 cup semisweet chocolate pieces | ||
| Sugar | 2 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Flaked coconut | 2 Tablespoon | |
Directions
Sift flour, baking powder, baking soda, and salt together; set aside.
Cream butter; gradually add the brown sugar, creaming until thoroughly blended.
Add egg and beat until light and fluffy.
Mixing until blended after each addition, alternately add dry ingredients and undrained pineapple.
Stir in pecans, the 1/2 cup coconut, and chocolate pieces.
Turn into a greased 8x4x2-inch loaf pan and spread evenly.
Spoon a mixture of sugar, cinnamon, and remaining coconut evenly over top.
Bake at 350°F 55 to 60 minutes, or until bread tests done.
Cool on wire rack 5 minutes before removing bread from pan.
Cream butter; gradually add the brown sugar, creaming until thoroughly blended.
Add egg and beat until light and fluffy.
Mixing until blended after each addition, alternately add dry ingredients and undrained pineapple.
Stir in pecans, the 1/2 cup coconut, and chocolate pieces.
Turn into a greased 8x4x2-inch loaf pan and spread evenly.
Spoon a mixture of sugar, cinnamon, and remaining coconut evenly over top.
Bake at 350°F 55 to 60 minutes, or until bread tests done.
Cool on wire rack 5 minutes before removing bread from pan.
Chef
