"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pina Colada Bread Recipe

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This recipe for Pina Colada Bread, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Lattuca
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-1/4 c. shredded coconut
1 egg at room temperature
2 3/4 c. flour
1 c. unsweetened pineapple juice at room temperature
2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. baking soda
1/2 c. light rum (I use whatever kind of rum we have in the house)
1 tsp. salt
2 TB. oil
3/4 c. sugar

Directions:
Directions:
Spread coconut in large, ungreased pan and toast in preheated, 350-degree oven for 4-5 minutes, stirring often. Cool. (I have to admit I skip this step and just dump the coconut in as is). In large bowl, combine all dry ingredients, including coconut. In medium bowl, beat together egg, fruit juice, rum, vanilla and oil. Stir into flour mixture until just moistened. Pour into large, greased loaf pan, and bake at 350 degrees for 55-60 minutes.

 

 

 

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