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 can (8 ounces) crushed pineapple (undrained)
½ cup coarsely chopped pecans
½ cup flaked coconut
¼ cup semisweet chocolate pieces
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.
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
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"