Coconut Pineapple Bread
It’s the most wonderful time of the year! The time of year we give friends and neighbors home baked goodies from our kitchens. This tradition has been passed down to me from my parents who bake quick breads and cookies for our neighbors every year. Our neighbors would reciprocate the gesture and give us tins overflowing with cookies and fudge. Many times when our neighbors delivered these goodies, my mom and I would be out christmas shopping. By the time we would get home, my brother and dad had polished off each and every treat! My mom and I always missed out! But that is ok, we always made enough of our own treats to make up for it.
Here is one bread you will want to include in your homemade holiday goodie bags. Coconut Pineapple bread speckled with chunks of pineapple and toasted coconut. With each bite of this scrumptious bread, you will be transported to a white sandy beach with your toes in the sand and a cold drink in your hand. Oh that sounds so perfect right now! I don’t need a traditional christmas tree, just string some lights onto a palm tree and I am set. A few years ago my husband and I spent Christmas and new years on the beaches of Jamaica. It was so much fun and what made it even better was knowing how cold and miserable it was back at home. There is just something about wearing shorts and a tank top in the middle of winter that just feels so right! 😉 Even if you are not spending your holiday season on a sandy beach, you can pretend as you savor each bite of this incredible quick bread.
Coconut Pineapple Bread
Yield: 10 servings
1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 can (20 ounces) pineapple chunks in juice, drained well
Preheat oven to 350 degrees F. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes.
Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
Fold pineapple and 1 cup toasted coconut into batter. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
Source: Martha Stewart