Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Piña Colada Bread




Source of Recipe


Family Circle Magazine


List of 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)




Recipe



1. Bread: Heat oven to 350°. 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° 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° oven until golden, 5 to 7 minutes, stirring occasionally