Just the name of this bread screams "Summer". Loaded with coconut-plain, toasted and cream of, plus pineapple, raisins and nuts/-what more could you expect in a loaf of bread??
Ingredients: 5 cups all-purpose flour, 3/4 cup granulated sugar, 2 tablespoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 4 eggs, 1 cup (2 sticks)butter, melted, 1 can (8.25 ounces) crushed pineapple, undrained, 1 cup canned cream of coconut, 2/3 cup golden seedless raisins, 2/3 cups walnuts, chopped. Topping: 2/3 cup canned cream of coconut, 1 3/4 cups sweetened flake coconut, 1 cup sweetened flake coconut, toasted.
Instructions: Preheat oven to 350 degrees. Lightly coat 6 mini loaf pans or 3 regular size loaf pans with nonstick cooking spray.
In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside 2 tablespoons. Beat eggs slightly in medium-size bowl. Add butter, pineapple with liquid, and cream of coconut. Add all at once to flour mixture, stirring just to moisten. Toss together raisins, walnuts and reserved 2 tablespoons flour mixture in a small bowl; stir into batter. Divide evenly among prepared pans.
Bake in preheated 350 degree oven 35-40 minutes (less for mini loaves) or until toothpick inserted in centers comes clean. Cool breads in pans on wire rack for 10 minutes. Turn breads out onto rack; cool completely.
Topping: Toss together cream of coconut and flake coconut in medium-size bowl. Spread over cooled breads, about 3 tablespoons each. Sprinkle with toasted coconut.
To toast coconut: spread evenly on baking sheet; place in 350 degree oven until golden, 5-7 minutes, stirring occasionally.
www.recipe.com
"Rolling in the dough!"
Tuesday, May 28, 2013
Bread Recipe #22 - Pina Colada Bread
Just the name of this bread screams "Summer". Loaded with coconut-plain, toasted and cream of, plus pineapple, raisins and nuts/-what more could you expect in a loaf of bread??
Ingredients: 5 cups all-purpose flour, 3/4 cup granulated sugar, 2 tablespoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 4 eggs, 1 cup (2 sticks)butter, melted, 1 can (8.25 ounces) crushed pineapple, undrained, 1 cup canned cream of coconut, 2/3 cup golden seedless raisins, 2/3 cups walnuts, chopped. Topping: 2/3 cup canned cream of coconut, 1 3/4 cups sweetened flake coconut, 1 cup sweetened flake coconut, toasted.
Instructions: Preheat oven to 350 degrees. Lightly coat 6 mini loaf pans or 3 regular size loaf pans with nonstick cooking spray.
In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside 2 tablespoons. Beat eggs slightly in medium-size bowl. Add butter, pineapple with liquid, and cream of coconut. Add all at once to flour mixture, stirring just to moisten. Toss together raisins, walnuts and reserved 2 tablespoons flour mixture in a small bowl; stir into batter. Divide evenly among prepared pans.
Bake in preheated 350 degree oven 35-40 minutes (less for mini loaves) or until toothpick inserted in centers comes clean. Cool breads in pans on wire rack for 10 minutes. Turn breads out onto rack; cool completely.
Topping: Toss together cream of coconut and flake coconut in medium-size bowl. Spread over cooled breads, about 3 tablespoons each. Sprinkle with toasted coconut.
To toast coconut: spread evenly on baking sheet; place in 350 degree oven until golden, 5-7 minutes, stirring occasionally.
www.recipe.com
"Rolling in the dough!"
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