Pineapple Coconut Bread

12 ingredients
7 steps

Ingredients

  • 1 cup All-purpose Flour
  • 1 cup Whole Wheat Pastry Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoons Salt
  • 1/4 cups Earth Balance (or Butter)
  • 1/2 cups Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • 1/4 cups Light Coconut Milk
  • 1/2 cups Pineapple Tidbits, Canned, Don't Drain
  • 1/2 cups Shredded Coconut, Reduced Fat

Directions

  1. 1
    Preheat oven to 350°F and lightly grease a bread loaf pan or 2 mini loaf pans.
  2. 2
    In a large bowl, combine the flours, baking powder, baking soda and salt. Set aside.
  3. 3
    In a separate bowl, whisk together the butter, sugar, egg and vanilla extract. Add the coconut milk and mix well.
  4. 4
    Add the butter mixture to the flour mixture and stir well to combine. Add the pineapple, including some of the juice. Stir until incorporated.
  5. 5
    Gently fold in the coconut.
  6. 6
    Pour into bread pans, then bake in the preheated oven for about 50-60 minutes for 1 loaf pan or 25 minutes for mini loaves.
  7. 7
    Calories per slice: 128, Fat: 4.6, Cholesterol: 0, Salt: 279, Potassium: 33, Carbs: 18.9, Fiber: 2.1, Sugar: 2.2, Protein: 2.3

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