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August 31, 2011
Hawaiian Bread
Old-Fashioned Breads
Prep time:
12 minutesbaking time:
1 hour“We all agreed this bread was great all by itself but even better with the pineapple spread.”
Ingredients
Serves 24
- 1 (8 ounce) can plus 1 (20 ounce) can crushed pineapple in own juice, divided
- 1 (8 ounce) packages cream cheese, softened
- 1/2 cup chopped almonds or macadarnia nuts
- 4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups flaked coconut
- 1 1/2 cups sugar
- 4 large eggs
- 4 tablespoons butter, melted
Directions
1
For pineapple spread, drain 8-ounce can pineapple. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until light and fluffy. Stir in drained pineapple and almonds. Chill, covered, until serving time.
2
Preheat oven to 375ºF. Grease two 9 x 5-inch loaf pans.
3
For bread, sift flour, baking soda and salt into a medium bowl.
4
Combine remaining pineapple with juice, coconut, sugar, eggs and butter in a large bowl and mix well. Stir in flour mixture.
5
Spoon batter into prepared loaf pans. Bake until a toothpick inserted in center of loaves comes out clean, about 1 hour.
6
Cool in loaf pans on wire racks for 10 minutes. Remove to wire racks to cool completely. Serve with pineapple spread.
Variations(0)
Reviews(0)
grandma's secret
grandma's secret
One reason Grandma liked this bread so much was that the recipe makes two loaves. She liked the fact that she spent the same amount of time baking two loaves as one. This bread freezes well, too. Grandma would let the baked loaf cool completely, then wrap it in plastic wrap before placing it in the freezer. The bread could be frozen for up to three months.
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