Pineapple, Orange And Coconut Bread With Pineapple Glaze Recipe

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Pineapple, Orange and Coconut Bread with Pineapple Glaze

Lynnda Cloutier


A taste of the tropics.

pinch tips: How to Knead Dough




2 eggs
cup butter, softened
3/4 cup sugar
1 cup unsweetened crushed pineapple, with syrup
1/2 orange, grated. (use fruit, juice and peel. remove any large pieces of membrane)
2 cups flour
1 t. baking powder
1 t. baking soda
1 cup chopped walnuts
1/2 cup coconut flakes

Directions Step-By-Step

Beat together first 5 ingredients until blended. Mix and add next 5 ingredients
and stir until dry ingredients are just moistened. Do not overmix. Divide batter
between 4 greased and lightly floured foil mini loaf pans (6 x 3) and put on
cookie sheet. Bake at 325 for 45 to 50 minutes until cake tester inserted in
center comes out clean. Allow to cool for 15 minutes and then remove form pans
and continue cooling on a rack. When cool, brush tops with pineapple glaze.
makes 4 mini loaves
Pineapple Glaze:
2 T. crushed pineapple with a little of the syrup
2 T. coconut flakes
1 T. chopped walnuts
3/4 cup sifted powdered sugar
Stir together all ingredients until blended.
This little bread is tropical in feeling and nice to serve at a luau.But, of
course, it can be enjoyed at any time of the year, as it is prepared with
readily available ingredients.
source: Renny Darling

About this Recipe

Course/Dish: Sweet Breads