Pina Colada Bread

With a toasted coconut topping, and cake-like texture, this sweet quick bread recipe could be served as a dessert. Cream of coconut adds richness to the pineapple-and-raisin-studded bread.

Pina Colada Bread
Servings: 6 Yield: Six small loaves Prep 30 mins Bake 350°F 35 mins to 40 mins

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)

Make It

Bread:

1. Heat oven to 350 degrees F. 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 degrees F 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.

Topping:

5. 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 degrees F oven until golden, 5 to 7 minutes, stirring occasionally.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 257, Fat, total (g): 14, chol. (mg): 45, sat. fat (g): 9, carb. (g): 30, fiber (g): 2, pro. (g): 4, sodium (mg): 151, Percent Daily Values are based on a 2,000 calorie diet.