Make it Yourself...Quick Bread Mix 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. I would omit the coconut next time as it made the bread a little harder to slice and I don't think it is necessary to the great taste of this bread. However, if you like coconut, do add it.This was a favorite of my taste testers, sure didn’t last long.
  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 
  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 to 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
Homemade Quick Bread Mix
  6 Cups
12 Cups
5 Cups Sifted All Purpose Flour
 - 20 ounces
10 Cups  Sifted All Purpose Flour 
- 40 ounces
2 ½ tablespoons  Baking Powder
1/3 Cup  Baking Powder
2  Tablespoons Sugar
1/4  Cup  Sugar
½ Tablespoon  Salt
1 Tablespoon  Salt
 1 Cups  Shortening
2 Cups  Shortening

Combine flour, baking powder, sugar and salt in a large bowl.  Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. 
If making a ½ recipe, you can combine dry ingredients in the food processor and pulse a few times to cut in the shortening.
Store in covered container up to 6 weeks at room temperature.  For longer storage, place in freezer.
To measure, spoon mix into measuring cup and level with spatula.
Cost 2012:  $2.42 for 12 cup recipe

Yield:  "12 Cups"

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