Nana’s Kitchen: Hawaiian Bread

Nana’s Kitchen: Hawaiian Bread

Greetings, home cooks, welcome to Nana’s Kitchen,

I went to Jungle Jim’s in Eastgate just outside of Cincinnati this past week. It is an international store of about 500,00 square feet with foods from around the world as well as as the U.S.A. There are foods from Asian countries, the Mediterranean, Europe, and South America. It is fascinating to look at everything.

There are vegetables and meats that are not usually found in your local grocery store. Spices, teas, noodles, hot sauces, cookies, and other sweets, cheeses and the list goes on. The candy section is a child’s dream come true. 

There is a beer and wine section that is rather extensive. They even have a cigar section with cigars from around the world. 

Then there is always the ‘Big Cheese’! This large cheese weighs over 800 pounds. It has its own special cooler. 

If you ever get a chance to go, do it. It is a fun trip. There is something there for everyone.

Since this week was busy a quick bread came to mind. I like quick breads. Especially ones I can toast.
Quick breads are a type of bread product that uses baking powder and baking soda as the leavening agents. Yeast is not used thus decreasing the cooking time. The quick bread does not need to rise and can be made usually within an hour. 

Items that are included under the quick breads are muffins, scones, cookies, biscuits, cornbread, brownies, soda bread, and pancakes. Banana bread and zucchini bread are the most common types that come to mind. There are endless number of quick breads with various spices and fruits as well as the buttermilk biscuit. 

Todays recipe calls for pineapple and coconut to give it the Hawaiian theme.

Hawaiian Bread

Ingredients:
3 1/2 cups crushed pineapple, undrained
1 10 ounce package flaked coconut
4 eggs, beaten
1 1/2 cup sugar
4 cups all purpose flour
2 teaspoon salt
2 teaspoon baking soda

Preheat oven to 325 degrees.
Combine all ingredients in order given.
Bake in 2 greased loaf pans.
Bake in oven for 45 – 50 minutes or until toothpick inserted in the middle comes out clean.
Let rest in pan for 10 minutes and remove to cooling rack.
Cool completely before slicing.

Hints:
No need for mixer. Easily combined with a large spoon. 
Best when used in 1-3 days.
Can use parchment paper to line the loaf pan. I used solid crisco to grease the pan.
Do not over mix the batter.
Cool well before slicing. 
I used sweetened coconut.
Since I did not have 2 loaf pans some of the batter was used to make muffins. They were very good. The muffins were baked in less time than the loaf. I checked them with a toothpick for doneness. About 15 min. Please watch them carefully if you make the muffins.
The loaf got a little dark on the bottom, but the muffins did not.
Nice moisture with both end results.

Have a blessed Sunday.