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"