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A deliciously moist and sweet quick bread
made with crushed pineapple and coconut.
Hawaiian Bread
- 1 (28-ounce) can crushed pineapple, undrained
1 (10-ounce) package moist flaked coconut
4 large eggs
1 1/2 cups granulated sugar
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
- Preheat oven to 325°F (160°C).
Grease two 9 x 5 x
3-inch loaf pans; set aside.
- Combine all ingredients, mixing until
just combined; do not over mix. Spoon into prepared pans and bake for 1 hour, or
until wooden pick inserted
in center comes out clean.
Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store.
Makes 2 loaves.
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