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Pineapple Coconut Bread Recipe
|Sifted all purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Lightly packed brown sugar||3⁄4 Cup (12 tbs)|
|Canned crushed pineapple||8 3⁄4 Ounce (1 Can)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Semisweet chocolate pieces||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Flaked coconut||2 Tablespoon|
Serving size: Complete recipe
Calories 2995 Calories from Fat 1110
% Daily Value*
Total Fat 129 g198.7%
Saturated Fat 61.5 g307.5%
Trans Fat 0 g
Cholesterol 332.4 mg
Sodium 2192.2 mg91.3%
Total Carbohydrates 443 g147.5%
Dietary Fiber 20.1 g80.4%
Sugars 254.8 g
Protein 37 g74.5%
Vitamin A 33.8% Vitamin C 2%
Calcium 88.3% Iron 82.6%
*Based on a 2000 Calorie diet
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.