Tropical Fruit Bread

From March 23, 2006:  I made this yummy bread today.  It’s really nice and moist and has a pineapple-upside-down-cake-like texture.  I added 1/4 cup of sweetened flaked coconut to half the batter (so I had 2 mini loaves with coconut and 2 without) and I loved the bread with the coconut more than without.  If you like coconut, add 1/2 cup to the recipe.  The loaves with the coconut took longer to cook.  Just check for doneness with a toothpick.

Tropical Fruit Bread

2 cups flour
1 tsp, baking soda
2 tsps. baking powder
1/2 tsp. salt
1 (8 1/4 oz.) can crushed pineapple, undrained
1 cup mashed banana (about 3 small)
1/3 cup orange juice
1/2 cup butter or margarine (1 stick)
3/4 cup sugar
2 large eggs, beaten
1 cup chopped macadamia (pecans or walnuts work)

Preheat oven to 350 degrees.  Spray one 9-inch loaf pan or 4 mini loaf pans with cooking spray and set aside.  In a small bowl mix the dry ingredients together and set aside.  Combine pineapple, banana and orange juice on another small bowl and set aside.  In a large bowl cream butter and sugar together, add eggs and beat well.  Add a small amount of the flour mixture alternately with the fruit mixture, mixing only enough to moisten the flour.  Stir in the nuts and pour batter into pan(s).  Bake for 55 mins to 65 mins (about 35 minutes for mini loaf pans).  Test with toothpick.  Cool on wire rack 10 mins. and remove from pan and continue to cool on rack.

Adapted from a recipe from: A Taste of Aloha by The Junior League of Hawaii


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