Pina Colada Bread
Recipe from Family Circle

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.


Pina Colada Bread

by 1  person

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Servings: 6 small loaves
Related Categories: Bread, Bread and Pastry, Christmas Breakfast and Brunch, Coconuts, Easter Breads, Pineapples
 
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Ingredients
  •  
    Bread:
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  • 5  cups
    all-purpose flour
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  • 3/4  cup
    sugar
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  • 2  tablespoons
    baking powder
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  • 1  teaspoon
    ground cinnamon
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  • 1/2  teaspoon
    ground nutmeg
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  • 1/2  teaspoon
    salt
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  • 4 
    eggs
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  • 1  cup
    (2 sticks) butter, melted
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  • 1  can
    (8.25 ounces) crushed pineapple, undrained
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  • 1  cup
    canned cream of coconut
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  • 2/3  cup
    golden seedless raisins
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  • 2/3  cup
    walnuts, chopped
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    Topping:
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  • 2/3  cup
    canned cream of coconut
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  • 1-3/4  cups
    sweetened flake coconut
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  • 1  cup
    sweetened flake coconut, toasted (see Note, end of recipe)
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Directions
1.
Bread: 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.
5.
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.

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
Calories 257, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 45 mg, Sodium 151 mg, Carbohydrate 30 g, Fiber 2 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet
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