The Pioneer Woman Tasty Kitchen
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Pineapple Coconut Bread

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Level: Easy

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Description

This quick bread is so moist and delicious! Full of shredded coconut and pineapple. Perfect for a weekend brunch!

Ingredients

  • 1 cup All-purpose Flour
  • 1 cup Whole Wheat Pastry Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • ¼ cups Earth Balance (or Butter)
  • ½ cups Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • ¼ cups Light Coconut Milk
  • ½ cups Pineapple Tidbits, Canned, Don’t Drain
  • ½ cups Shredded Coconut, Reduced Fat

Preparation

Preheat oven to 350ºF and lightly grease a bread loaf pan or 2 mini loaf pans.

In a large bowl, combine the flours, baking powder, baking soda and salt. Set aside.

In a separate bowl, whisk together the butter, sugar, egg and vanilla extract. Add the coconut milk and mix well.

Add the butter mixture to the flour mixture and stir well to combine. Add the pineapple, including some of the juice. Stir until incorporated.

Gently fold in the coconut.

Pour into bread pans, then bake in the preheated oven for about 50-60 minutes for 1 loaf pan or 25 minutes for mini loaves.

Calories per slice: 128, Fat: 4.6, Cholesterol: 0, Salt: 279, Potassium: 33, Carbs: 18.9, Fiber: 2.1, Sugar: 2.2, Protein: 2.3

3 Comments

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Jen @ Peanut Butter and Peppers on 2.20.2012

I’m sorry! Nanci fixed it!

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bnbfarm on 2.20.2012

I went back to the original recipe and it has 1/2 cup sugar listed. I will give it a try!

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bnbfarm on 2.20.2012

I noticed that there is no sugar listed in the ingredient list. Very disappointed as I was going to try and make this. Maybe Jen could fix it?

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