Pina Colada Bread

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PIÑA COLADA BREAD

 

4 eggs

1 1/4 C. oil

2 C. granulated sugar

1 tsp. coconut extract

1 tsp. vanilla extract

1 tsp. orange extract

1/4 C. pineapple juice,

drained from crushed pineapple

1/2 tsp. grated orange zest

3 C. all-purpose flour

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

1 (20 oz.) can crushed pineapple, drained well

1/2 C. flaked coconut

1/2 C. chopped maraschino cherries

1/2 C. chopped macadamia or other nuts (optional)

 

Preheat oven to 350ºF.

Grease and flour well two 7 x 4-inch loaf pans.

Beat eggs slightly.

Stir in oil and sugar.

Add extracts, pineapple juice and orange zest.

In a separate bowl, mix together flour, salt,

baking soda and cinnamon.

Add to egg mixture and mix just until ingredients are

moistened.

Gently stir in crushed pineapple, coconut, maraschino

cherries and nuts.

Do not stir too much or bread will be heavy.

Pour into prepared loaf pans. Bake for 45 to 50 minutes

or until a wooden pick inserted comes out clean.

Let cool in pan for 10 minutes before removing.

 

 

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