Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pina Colada Bread
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- #70704
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 eggs
1 1/4 cup oil
2 cups sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 teaspoon orange extract
1/4 cup pineapple juice (drained from crushed pineapple)
1/2 teaspoon grated orange zest
3 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 can (20 ounce size) crushed pineapple (drained well)
1/2 cup flaked coconut
1/2 cup chopped maraschino cherries
1/2 cup chopped macadamia or other nuts (optional)
directions
Beat eggs slightly. Stir in oil and sugar. Add extracts, pineapple juice, and orange zest.
In a separate bowl sift together flour, salt, soda, and cinnamon. Add to egg mixture and mix just until ingredients are moistened.
Gently stir in crushed pineapple, coconut, maraschino cherries, and nuts. Do not stir too much or bread will be very heavy.
Pour batter into medium size loaf pans that have been greased and floured well. Bake at 350 degrees F for 45- 50 minutes or until a toothpick inserted comes out clean.
Let cool in pan for 10 minutes and then remove.
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nutrition data
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