Pina Colada Bread

Pina Colada Bread

With a toasted coconut topping, and cake-like texture, this sweet quick bread recipe could be served as a dessert. Cream of coconut adds richness to the pineapple-and-raisin-studded bread.

Recipe from Family Circle
SERVINGS
6
YIELD
Six small loaves
PREP TIME
30 mins

Pina Colada Bread

With a toasted coconut topping, and cake-like texture, this sweet quick bread recipe could be served as a dessert. Cream of coconut adds richness to the pineapple-and-raisin-studded bread.

Recipe from Family Circle
Recipe from Family Circle
Pina Colada Bread
SERVINGS
6
YIELD
Six small loaves
PREP TIME
30 mins
Ingredients
    Bread:
    • 5   cups all-purpose flour
    • 3/4  cup 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  cup walnuts, chopped
    Topping:
    • 2/3  cup canned cream of coconut
    • 1 3/4  cups sweetened flake coconut
    • 1   cup sweetened flake coconut, toasted (see Note, end of recipe)
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    Directions
    Bread:
    1. 
    Heat oven to 350 degrees F. Lightly coat six 5-3/4 x 3 x 2-1/8-inch loaf pans with nonstick cooking spray.
    2. 
    Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in large bowl; set aside 2 tablespoons.
    3. 
    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 small bowl; stir into batter. Divide evenly among pans.
    4. 
    Bake in 350 degrees F oven 35 to 40 minutes or until toothpick inserted in centers comes clean. Cool breads in pans on wire rack 10 minutes. Turn breads out onto rack; let cool.
    Topping:
    1. 
    Toss together cream of coconut and flake coconut in medium-size bowl. Spread over cooled breads, about 3 tablespoons each. Sprinkle with toasted coconut.

    Note

    • To toast coconut, spread evenly on baking sheet; place in 350 degrees F oven until golden, 5 to 7 minutes, stirring occasionally.

    nutrition information

    Per Serving: cal. (kcal) 257, Fat, total (g) 14, chol. (mg) 45, sat. fat (g) 9, carb. (g) 30, fiber (g) 2, pro. (g) 4, sodium (mg) 151, Percent Daily Values are based on a 2,000 calorie diet
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