Sense of Home
Weekends are a time for something special for breakfast. We like to have some sort of dessert bread, muffin or scone with fresh ground and brewed coffee beans. In an effort not to get bored with the same old recipe I decided to come up with a new dessert bread. I had some pineapple in the refrigerator left over from another dish I had made so I thought a pineapple and coconut bread might be good, it was.
I wanted this dessert bread to be a little healthy, it is for breakfast after all. So I used honey rather than sugar and a little over half of the flour I used was whole wheat. Usually when I use whole wheat flour I mix in some white for a softer, lighter dough, my husband does not care for the heaviness of one hundred percent whole wheat.
I have my basic dessert bread recipe that I have used for years. It started as a banana bread recipe, but has been adapted to make various other breads and changed to a slightly healthier version of the original. I made two batches of this bread to test different amounts of pineapple and coconut, I started out with one cup each of the the pineapple and coconut, but that packed the bread so full it crumbled easier. Sometimes less is the way to go and 1/2 cup each seemed to be the right amount.
~makes 1 loaf~
1/2 cup butter, softened
1 cup honey
2 large eggs
1/4 cup buttermilk
1 teaspoon vanilla
1 cup whole wheat flour
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened coconut
1/2 cup crushed, or finely chopped pineapple, well-drained
Preheat oven to 325 degrees F. Grease and flour a 9 x 5-inch loaf pan. Cream together honey and butter in mixing bowl, add eggs, buttermilk and vanilla and mix well. Sift flours, baking soda, and salt together and stir into moist ingredients. Add coconut and pineapple, mix until just combined and pour into prepared pan. Bake for 70 to 75 minutes or until toothpick comes out clean.
Sense of Home / Recipes / Bread
