Pina Colada Bread
2 C. flour
2 t. baking powder
1 t. baking soda
1/4 t. salt
1/2 C. (1 stick) butter, room temperature
1 C. sugar
1/2 t. dried minced lemon peel
3/4 C. sweetened flaked coconut
1 C. crushed pineapple (spooned out of the can, with some juice)
2 T. Kahlua
1/4 C. milk
Glaze (see recipe)
In bowl, combine flour, baking powder, baking soda and salt. Set aside.
In another bowl, cream butter and sugar. Add eggs, one at a time, mixing well
after each addition. Add lemon peel, coconut, pineapple, Kahlua and milk. Mix
Slowly add dry ingredients to butter mixture. Add in 1/2 cup portions, mixing
well after each addition.
Preheat oven to 350 degrees. Grease bottoms of 4 tea-sized (6-by-3-inch) loaf
pans. Divide batter among pans and bake 25 minutes or until done.
While breads bake, prepare glaze.
When loaves are done, remove from oven and place on cooling rack. Pour glaze
over breads while still warm. Let breads cool in pans. Cool then remove from
Make 4 breads.
1/2 C. sugar
1/4 C. pineapple juice
1/2 t. Kahlua
Combine sugar, juice and Kahlua in saucepan. Cook over low heat until sugar
dissolves, 4 to 5 minutes. Remove from heat and set aside until breads are done.