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
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