| | Pina Colada Bread 2 1/2 cups of flour
1/2 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 eggs
1/2 cup of Karo light corn syrup
1/3 cup of corn oil
1/4 cup of rum
One 8 ounce can of crushed pineapple in unsweetened juice, undrained
1 cup of flaked coconut |
|
Preheat oven to 350ºF. Grease and flour a 9 x 5 x 3 inch loaf pan. In medium bowl, combine the flour, sugar, baking powder, baking soda and salt. In a large bowl, with mixer at medium speed, beat the eggs, corn syrup, corn oil and rum until blended. Gradually stir in the flour mixture just until moistened. Stir in pineapple with juice and coconut. Pour into prepared pan. Bake for 60 to 65 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes. remove from pan, cool on wire rack. Makes 1 loaf |
|
