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

1 comment:

  1. This REALLY sounds good. Thanks for yet another great recipe. dkc

    ReplyDelete

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