HOMEMADE PINA COLADA QUICK BREAD RECIPE

This bread formula is formed with sweet crushed pineapple and cooked coconut, therefore it sounds like a cocktail of mixed drink. once you build this mixed drink bread, you may trip the tropics while not feat your kitchen!

One of the simplest things concerning creating bread quick is how briskly and straightforward they're to create. rather than mistreatment yeast to assist bread ride, quick bread recipes require saleratus, leaven, or both.

HOMEMADE PINA COLADA QUICK BREAD RECIPE
HOMEMADE PINA COLADA QUICK BREAD RECIPE

So that everybody within the family will get pleasure from the bread, this bread formula is non-alcoholic. If you would like bread to possess a style of Rum, it is not a drag. simply add 1/4 teaspoons of rum extract or one tablespoon of actual rum to the dough.

To freeze mixed drink bread, wait till the bread is incredibly cold initial. Then, tightly cowl it with a wrap, followed by associate degree foil coating. If wrapped properly, quick bread ought to stay frozen well for three to four months.

HOMEMADE PINA COLADA QUICK BREAD RECIPE

INGREDIENTS:

  •  3 cups all-purpose flour
  •  1/2 cup sugar
  •  1 tablespoon baking powder
  •  1/2 teaspoon ground cinnamon
  •  1/4 teaspoon salt
  •  3 large eggs slightly beaten
  •  1/2 cup unsalted butter, melted (1 stick)
  •  1 can crushed pineapple (20 ounces)
  •  1 cup coconut cream
  •  2 tablespoons Greek yogurt

Topping

  •  remaining coconut cream (1/3 cup)
  •  1/2 cup sweetened coconut flakes, toasted

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Grease 4 mini loaf pans with non-stick cooking spray. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. In a medium bowl, combine eggs, melted butter, pineapple and its juice and 2/3 cup of coconut cream and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist.
  2. Divide evenly among the 4 mini loaf pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove the bread to wire rack and let cool.
  3. Make the Topping: In a small bowl combine the remaining 1/3 cup coconut cream with the toasted coconut flakes. Spread over cooled loaves. Slice and serve immediately.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel