I found a recipe for a piña colada bread on Pinterest and thought I'd give it a try. However, with most of my recipes, I ended up altering some of the ingredients and methodology a little to make more sense to me and my kitchen! This bread was quick and easy to make, and really delivered on the tropical flavors. It's more of a breakfast loaf, however, and in my opinion is best served warm with your morning beverage of choice (for many that beverage is coffee... for me it's mimosas...).
I made a large loaf to share with friends for a weekend at the lake, but also a smaller loaf in a small pie dish that Cole and I could enjoy at home.
Servings: 8-10
Prep Time: 30 min
Total Time: 1 hr
INGREDIENTS:
3 cups flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp cinnamon
Pinch of salt
3 eggs
1/2 cup (1 stick) butter, melted
1 20oz can of crushed pineapple, drained
1 cup coconut milk (if you get the cans that have the liquid and solids separated, empty the contents into a bowl and mix it together until you have creamy coconut milk)
2 Tbsp plain Greek yogurt
2/3 cup coconut flakes, toasted (spread out on a cookie sheet in the oven at 350 degrees F for 4-5 minutes)
DIRECTIONS:
Preheat oven to 350 degrees F. Grease 2 loaf pans with nonstick cooking spray.
Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl.
Add eggs, melted butter, the contents of the can of crushed pineapple, Greek yogurt, and 2/3 cup of the coconut milk to the flour mixture. Mix well.
Pour mixture into the prepared loaf pans, filling each 2/3 or the way. Place loaf pans on a cookie sheet and bake for 45-50 minutes, or until a toothpick that's been inserted into the center of each loaf comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
To make the topping, add the remaining 1/3 cup of coconut milk to the toasted coconut flakes. Spread the topping over the loaves, slice, slice, and serve!
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