A few weeks ago my friends Colleen and Jenn brought their babies, Abbie and Owen, over for a play date with Charlie and Lily in our spalsh pool. Colleen brought hummus and chips and Jenn made some yummy spinach dip, so I wanted to contribute something sweet. I knew I wanted to make a quick bread of some sort, and I wanted it to have summery flavors. Like pineapple. I LOVE pineapple, and I had a big can of the crushed stuff in my pantry. After a little searching on All Recipes I decided on this one to make. Since it is swimsuit season after all, I chose to lighten it up a bit. I kept the butter, but used Egg Beaters in place of the egg and Splenda instead of sugar. I also substituted coconut for the walnuts to make it even more tropical-tasting.
This bread was delicious! It was tender and crumbly and just sweet enough. It was awesome warm with a bit of butter. I will definitely be making this again!
Pineapple Coconut Bread
2 eggs (I used Egg Beaters)
1/2 cup melted butter
1 cup white sugar or Splenda Baking
1 cup crushed pineapple with juice
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup shredded sweetened coconut
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.