Pineapple Coconut Loaf

  The second bread I made with the Quick Bread mix from Crisco calls for Pineapple and coconut, both of which I usually have on hand. With the mix already made it is just a matter of a few minutes to get this in the oven. No mixer, just bowl and spoon. It was a little crumbly to cut, but was equally as good to eat. I did not add the chocolate chips as I rarely have them on hand. We are not chocolate chip eaters. Yes, I know, UnAmerican! Oh well, add them if you would like.

  Pineapple Coconut Loaf

2 cups homemade Crisco quick bread mix

½ cup packed light brown sugar

1 egg

1 can (8 ounces) crushed pineapple (undrained)

½ cup coarsely chopped pecans

½ cup flaked coconut

¼ cup semisweet chocolate pieces

Topping

2 tablespoons sugar

½ teaspoon ground cinnamon

2 tablespoons flaked coconut (I would omit the coconut next time)

  Preheat oven to 350°. Have your nuts chopped and ingredients ready.

Combine Crisco mix and brown sugar in a bowl. Beat egg with a fork; stir in undrained pineapple. Add to bowl and stir only until dry ingredients are moistened. Mix in pecans, coconut and chocolate pieces.

  Turn batter into a greased 9x593 inch loaf pan and spread to corners.

For Topping 

  Mix ingredients and spoon evenly over batter.

  Bake at 350° for 50 tom 60 minutes or until a toothpick inserted in center comes out clean.  Cool for 10 minutes in pan on a rack. Remove from pan and cool thoroughly on rack. 1 loaf of bread